Gentleman’s Bulgogi for my Bibimbap

So my BIG End of Basic Sciences exam is tomorrow. This is the one I need to pass to make it to clinical rotations (goodbye lectures and classrooms, hello hospitals!!).

B and I haven’t been able to see each other in person for over 4 months since our classes have been crazy. But he marinated this bulgogi during his last visit here waaay back in August, and I froze it to save for “later.”

Well, the week of the EBSE test is the perfect time for “later.”Since I’ve been so busy, I haven’t been able to cook. A hungry Natticakes does not learn well.

Ingredients
BULGOGI:
2 lbs beef tenderloin
1 onion
2 scallions
Pepper
2 cloves garlic
2 tablespoon sesame oil
3 tablespoon brown sugar
Bulgogi Marinade (look for brands without MSG)
1 tablespoon sesame seeds

BIBIMBAP:
cooked rice
bean sprouts
Korean seaweed
carrots, cut into strips
shiitake mushrooms
1 egg, sunny side up or fried
hot pepper paste and sesame oil

Directions
Combine all ingredients in a zip lock bag and mix. Let the meat marinate for 24 hours minimum. Sautee on medium heat until just brown, the set on low and simmer for 1 hour.

Scoop rice in a large bowl, and display all your vegetables, bulbogi, and egg. Serve it with sesame oil and hot pepper paste.