Instructions
- Thinly slice the beef across the grain into 3 mm strips. Combine with the marinade ingredients. If possible, marinate in the fridge for 2 hours.
- Mix the Bibimbap sauce ingredients together.
- Prepare the enoki mushrooms by coating them with olive oil, soy sauce, and garlic.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 13 for information on Weber Slate Griddle settings.
- Lightly coat the baby spinach, beansprouts, zucchini, and carrot with olive oil, keeping the ingredients separate.
- Once the griddle has preheated, scrape it clean with a scraper. Lightly oil the griddle surface with olive oil and spread it with the back of a spatula.
- Add the carrot and zucchini to the griddle, ensuring they are spread in a single layer.
- After 3 minutes, stir the carrot and zucchini. Add the beansprouts to a separate area of the griddle. Season the vegetables with salt and pepper.
- After an additional 3 minutes, add the marinated beef and enoki mushrooms to separate areas of the griddle. Spread the beef in a single layer. Lightly oil the griddle for the eggs. Crack the eggs onto the griddle and cook for 4 minutes, or until the whites have set.
- After 2 minutes, flip the beef. Stir the other ingredients as needed, then add the baby spinach to the griddle.
- Group the cooked ingredients into piles. If your barbecue has multiple burners, turn off one burner and move the cooked ingredients to that side to keep warm.
- Once all the ingredients are cooked, remove from the barbecue. Serve the meat, vegetables, and rice in two bowls, alternating the colours of the ingredients. Top with a fried egg and garnish with sesame seeds and a drizzle of Bibimbap sauce. Enjoy immediately!
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Korean Bibimbap Sauce:
Enoki Mushrooms:
Marinated Beef:
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