Dolsot Bibimbap

• 1/4 cups Soy Sauce, Japanese Tamari
• 5-1/2 Tablespoons Sugar
• 5-1/2 Tablespoons Finely Grated Asian Pear Or Granny Smith Apple
• 1 stalk Scallions, Thinly Sliced
• 1 clove Medium Clove Garlic, Minced
• 2 Tablespoons Toasted Sesame Seeds
• 2 Tablespoons Sesame Oil
• 1/2 Tablespoons Ground Black Pepper
• 1 pound Tender Beef For Sukiyaki, Thinly Sliced Then Cut Into Half-inch Strips
• 8 ounces, weight Bean Sprouts
• 8 ounces, weight Cabbage Kimchi
• 10 cups Hot Cooked Medium-grain Rice (from About 3 1/2 Cups Of Uncooked Rice)
• 4 whole Eggs
• Kochujang, To Taste (Korean Hot Chili Paste)

1. Combine the soy sauce, sugar, pear, scallions, garlic, sesame seeds, oil and pepper in a bowl. Add the meat and refrigerate for at least two hours or for up to 24
2. hours.
3. Put the meat and the marinade in a skillet over medium-high heat and cook just until no trace of pink remains in the meat. Set aside.
4. Blanch the bean sprouts in boiling salted water for 2 minutes.
5. Oil four stone bowls with a light coating of sesame oil. Place 2 1/2 cups of rice in each bowl. Top each bowl with one quarter of the beef, bean sprouts and kimchi,
6. and crack an egg into the middle.
7. Place each bowl on the burner grate of a gas stove and turn the flame to high. Heat for 5 to 10 minutes or until the rice is sizzling loudly and you can begin to smell
8. browned rice. Your instinct will be to pull the bowls off the flame too early. Patience.
9. Add kochujang to taste and stir well. Eat with a spoon, peeling off strips of crunchy rice as you go.

ubc, sugar, asian pear, stalk scallions, clove garlic, sesame seeds, sesame oil, ground black pepper, sukiyaki, sprouts, cabbage, rice, eggs, kochujang

Taken from tastykitchen.com/recipes/sidedishes/dolsot-bibimbap/ (may not work)