Beef bulgogi bibimbap

• Freezing the meat slightly makes it much easier to cut into thin, even slices without the meat bending or tearing.
• Slicing the meat perpendicular to the direction of the muscle fibres, rather than parallel to them makes each slice more tender. Meat has long muscle fibres that can be tough to chew. Cutting against the grain shortens these muscle fibres.
• It is important to not overcrowd the pan when cooking the steak as this can cause it to steam rather than sear. This will result in soggy and chewy meat with underdeveloped flavour.
• Using a dolsot: Although this is traditional and is needed to get that crispy layer of rice, it is not necessary and you can serve the bibimbap in a normal bowl.
• If you are on a time limit, you can steam or sauté the vegetables all together rather than cooking separately.

• An alternative to asian pear would be to use red apples (Fuji or Gala apples) or pears (Red Anjou pears). These variations have a similar sweetness and texture that helps to tenderise the steak while marinating.
• Ribeye is tender and flavourful, making it another popular choice for bulgogi. Its fat content helps keep the meat juicy during the quick cooking process.
• Use any combination of vegetables you like or have ready in the cupboard. Broccoli and peppers are good options as well.
• Kimchi, although not included in this recipe, gives a tangy and spicy balance to the otherwise savoury dish.

Refrigeration: Store as a complete dish or as separate components in an airtight container in the fridge. It can be safely stored for up to 3-4 days. Storing each component separately helps maintain the texture of each one.

Freezing: Store each component separately in airtight containers. The beef bulgogi can be frozen for up to 3 months whereas the rice and vegetables for up to 1 month (although the texture of vegetables may deteriorate). Do not freeze the egg.

If frozen, ensure it has fully defrosted overnight in the fridge before re-heating.

Microwave: To quickly re-heat everything at once, heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time depending on the microwave's power and portion size.

Stove: Re-heat the beef bulgogi and vegetables separately on the stove over medium heat. Add a little neutral oil to help cook until hot throughout. Re-heat the rice in the microwave.