½ cup reduced-sodium soy sauce
â…“ cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (â…›-inch) boneless beef rib-eye steak or short ribs
3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2½ cups dry rice)
8 fried eggs
Preparation
BULGOGI
Step 1
Whisk the first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
CRISP RICE AND ASSEMBLY
Step 2
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
Step 3
Meanwhile, heat ½ tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
Step 4
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.
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