Bi Bim Bap

serves 8

2 lb bulgogi beef  see recipe
oil for frying

oil for frying
8 oz shiitake mushrooms sliced
2 carrots
1 medium onion
1 bag bean sprouts
1 lrg zucchini

8 fried eggs

for sauce
4 oz bottle Thai Kitchen Roasted Red Chili Paste
4 small garlic cloves, finely minced
2 tablespoons rice vinegar or cider vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
4 scallions, finely shredded on diagonal
4 teaspoons sugar (or other sweetener

For the Beef
Very thinly cut the beef into strips.

Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour.

Heat the oil in a skillet over medium-high heat.

Add the beef (sqeezing off as much marinade as possible) and stir-fry until cooked through, 1 minute.

Remove beef from heat and cook the marinade through.  Add a cornstarch slurry if you want to thicken the sauce a bit.  This can be used in addition to or instead of the hotter sauce for flavoring.

For the Sauce
Combine all in a small bowl. Set aside.

For the Vegetables
Heat oil in pan over medium heat.

Add the veggies to the saute pan in turn depending on how long they'll take to cook.  Carrots and onions first, then mushrooms and zuchinni, with bean sprouts added the last minute.

Season each layer with salt, pepper, and a little of the sauce.


Assembly
Put rice in bottom of ramen bowl. Top with beef, veggies, sauce/cooked marinade to taste, and a fried egg.

Note: If there's leftovers, keep the meat/marinade separate from the veggies; otherwise, they get all soggy.