bibimbop with bulgogi

a conglomeration of 4 different cooking light recipes
hang on tight!

for the meat (bulgogi)
1 pound tip sirloin steak, trimmed (I got thin sliced)
1 tablespoon brown sugar
3 tablespoons low-sodium soy sauce
1 tablespoon rice vineagar
1 teaspoon minced peeled fresh ginger
1 teaspoon sesame oil
3+ cloves garlic minced

3 cups hot cooked rice
1 tablespoon sesame oil
4 eggs
butter for pan frying eggs
hot asian sauce (optional)

for vegetables:
1/3 cup water
1/4 cup apple cider vinegar
2 teaspoons sugar divided
1 teaspoon minced garlic divided
1 teaspoon minced peeled fresh ginger divided
1 cup julienne cut cucumber peeled and seeded
1/2 teaspoon sesame seeds
12 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 cup fresh bean sprouts (or 1/2 can bean sprouts drained)
2 10 ounce packages fresh spinach
1/4 cups finely chopped green onions


1. wrap beef in plastic wrap, freeze 1 hour or until firm. remove plastic wrap, cut beef diagonally across grain into 1/16 inch slices. Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip top plastic bag. seal and marinate in fridge 1 hour turning bag occasionally.
2. Combine 1/3 cup water, vinegar, 1 teaspoon sugar, 1/2 teaspoon garlic, 1/2 teaspoon ginger, and crushed red pepper in a small saucepan. Bring to a boil. Add carrot, and remove from heat, let stand 30 minutes. Drain.
3. combine cucumber and next 5 ingredients (cuke through 1 garlic clove). set aside.
4. Heat a large skillet over high heat for 4 minutes. Add 1 tablespoon sesame oil. swirl to coat. add rice to pan in a single layer. cook for 1 minute (do not stir) remove from heat and let stand 20 minutes.
5. combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk.
6. heat a large nonstick skillet over medium high heat. add 1 teaspoon oil, swirl to coat. add 1 1/2 teaspoon soy sauce mixture and bean sprouts to pan. saute 1 minute. remove sprouts from pan. keep warm.
7. add 1 teaspoon oil to pan, swirl to coat. add 1 teaspoon garlic and remaining soy sauce mixture. add spinach and onions to pan, saute 1-2 minutes or until spinach wilts. (I had to add half, cook it down, then add the rest for it all to fit in the pan). remove spinach from pan, keep warm.
8.Heat a small nonstick skillet and add beef mixture, stir fry 3 minutes or until done. remove from pan. cover and keep warm.
9. melt butter in pan. break 1 egg into hot skillet. cook eeg 1 minute, carefully turn over. sprinkle with dash of salt. cook and additional minute or until desired degree of doneness. remove from pan. cover and keep warm. repeat procedure with remaining eggs and salt.
10. spoon 3/4 cup rice into each of 4 bowls. arrange 1/4 cup each of beef, carrot, cucumber mixture, bean sprouts and spinach over each serving. top each serving with 1 egg and 1 teaspoon hot sauce if desired.

all of these steps took about 1 1/2 hours to complete...but they were worth it!
I served with mondu (potstickers) and edamame.