Bibimbap at Home

From Bon Appetit.
Instead of rice, I will prepare this with quinoa.

SERVINGS: 8 PREP: 2 HOURS TOTAL: 3 HOURS

BULGOGI

• 1/2 cup reduced-sodium soy sauce (Note: too salty; lessen soy sauce)
• 1/3 cup finely grated Asian pear with juices
• 2 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon raw or brown sugar
• 2 teaspoons grated peeled ginger
• 1 pound thinly sliced (1/8-inch) boneless beef rib-eye steak or short ribs

• Bibimbap Mix-Ins (Sesame-Pepper Bean Sprouts, Sesame Carrots, Garlicky Spinach, Soy-Glazed Shiitake Mushrooms,Sauteéd Zucchini, Scallion Slaw,Wakame, Gochujang Date Sauce; click for recipes)
• 8 fried eggs
• Kimchi

• 
  
  Bulgogi
  
  
  Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
  
  
  Prepare quinoa.
  
  
  • Meanwhile,heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
    
    
    • Divide quioa among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.
      
      

      Gochujang-Date Sauce

      This flavorful condiment is a great topper for homemade Bibimbap.

      
      

      • Place 5 pitted Medjool dates in a small bowl; cover with boiling water and let sit until softened, about 10 minutes. Drain; transfer dates to a food processor. Add 1 cup gochujang (Korean hot pepper paste) and 2 tablespoons toasted sesame oil. Purèe until smooth.
        
        

        Sautéed Zucchini

        • Cut 1 medium zucchini into matchstick-size pieces. Heat 2 tablespoons toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add zucchini; cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).
          
          

          Scallion Slaw

          • Cut 2 bunches scallions into 3-inch lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add 1 tablespoon distilled white vinegar and 1 tablespoon toasted sesame oil; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).
            
            

            Sesame Carrots

            • Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.
              
              

              Sesame-Pepper Bean Sprouts

              • Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside.
              • Cook 6 cups mung bean sprouts (about 12 ounces) in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder). (Serve remaining sesame mixture with Bibimbap.)
                
                

                Soy-Glazed Shiitake Mushrooms

                • Bring 3 cups dried shiitake mushrooms (about 3 ounces), 1/3 cup reduced-sodium soy sauce, 1 tablespoon raw or brown sugar, and 1 cup water to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12-15 minutes.
                • Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add 1/2 teaspoon toasted sesame seeds, and season with freshly ground black pepper.