The charcoal grilled crispy rice of the bibimbap made with the remaining bulgogi sauce is exceptionally delicious. This is an exquisite recipe that allows you to enjoy two dishes with one pot.

Ingredients (2-3 servings)

• 250 g thinly sliced beef

• 1/4 onion

• 1/4 stick carrot

• 1 red bell pepper

• 1/2 bunch garlic chives

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• (A)

• 1/2 teaspoon grated garlic

• 1 teaspoon grated ginger

• 1/4 grated pear or apple (80 g)

•  

• 1 tablespoon sake

• 1 teaspoon soy sauce

• 2 tablespoons gochujang

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• White sesame seeds

• Sanchu (Korean lettuce)

Directions

(Bulgogi)

1. Cut the meat into easy to eat size. Slice onion, chop carrot and red bell pepper thinly, and chop garlic chives into 4cm pieces.

2. Mix the ingredients of A in a bowl and add in the beef and vegetables in number 1 excluding the garlic chives. Mix well and marinate for a while.

3. Heat the carbon grill on medium heat and pour in the marinade, meat and vegetables in number 2. Adjust the heat accordingly while grilling. When the ingredients are cooked, add the garlic chives and stir fry quickly. Sprinkle sesame seeds.

4. Eat by wrapping with Sanchu (Korean lettuce).

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• 300 g. cooked rice

• 2 teaspoons sesame oil

• Namul or kimchee

• 2-3 eggs

• Gochujang

(Char Grilled Bibimbap)

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(It is okay to have the remaining bulgogi marinade in the grill)

1. Put rice and sesame oil in the carbon grill and mix. Spread out along the bottom and cook the rice on medium to high heat.

2. Top with your favored namul or kimchee, and also add an egg yolk and gochujang.

3. When the rice is cooked, stir all ingredients together.