My family loves this, breakfast, lunch or dinner. The Gochuchang Paste adds a sweet and spicy flavor. Serve with steamed white rice or quinoa.
- 1/4 cup soy sauce
- 1/4 cup pear juice and 1 half pear
- 1 Tbs finely chopped garlic
- 2 Tbs chopped red onion
- 1 1/2 tsp grated fresh ginger
- 2 Tbs brown sugar
- 2 Tbs honey
- 1 Tbs sesame oil
- 1/4 tsp red pepper or to taste
- 1 pinch black pepper
- Combine marinade ingredients in a blender.
- Slice beef (petite sirloin or rib-eye) thinly 1/4 inch thick. Or simply ask the butcher at the grocery store to do this step for you.
- Marinate beef for 30 minutes at room temperature, then refrigerate for 2 hours and rotate once every hour. I like to use a zip-lock bag.
- Wok fry or grill each side 2 minutes. I prefer grilling, the sugar carmelizes and makes the meat even more flavorful.
- Sprinkle sesame seeds on beef while grilling.
Seasoned red pepper paste. Sauce for bibimbap and fried eggs.
- 4 Tbs gochuchang (found at most asian markets).
- 1 Tbs honey
- 1 Tbs sesame seeds
- 2 tsp sesame oil
- Fried egg, cooked over easy
- Sauteed spinach, cabbage, squash, shitake mushrooms in a little peanut oil.
- White rice or Quinoa.
- Build your bibimbap to your liking.
- Quinoa on the bottom.
- Sauteed spinach, cabbage, squash on top of Quinoa.
- Grilled meat and eggs next.
- Bean sprouts.
- Gochuchang Paste on the side or spread ontop.