Ingredients

• 4 bowls cooked white rice (920 g)
• 180 g beef for yukhoe (sirloin or striploin)
• 1/2 pear
• 4 cloves sliced garlic
• 4 egg yolks
• a little shredded seaweed (gim)
• 60 g spinach namul
• 60 g seasoned mung bean jelly (cheongpomuk muchim)
• 2 shiitake mushrooms
• Yukhoe seasoning: 1/2 tsp salt, 1 tsp sugar, 1 tsp minced green onion, 1/3 tsp minced garlic, 1/2 tsp sesame salt, 1 tbsp sesame oil
• Bibim sauce: 2 tbsp soy sauce (or gochujang, as written in the source), 1 tsp gochugaru, 1 tsp minced green onion, 1/3 tsp minced garlic, 1 tbsp sesame oil, 1 tsp sesame salt

Instructions

1. Trim away any fat or sinew from the beef and slice it thinly into fine strips.
2. Mix the listed ingredients to make the yukhoe seasoning and the bibim sauce.
3. Toss the sliced beef with the yukhoe seasoning.
4. Peel the pear, julienne it, and briefly soak it in sugar water; slice the garlic thinly.
5. Prepare the assorted namul.
6. Place rice in a bibimbap bowl and arrange the prepared namul in sections on top.
7. Add the pear and garlic, place the yukhoe in the center, and top with the egg yolk.
8. Serve with the bibim sauce and mix before eating.