Chinese Cuisine Witch's Yukhoe Bibimbap

• beef (top round) 200g
• perilla leaves 2
• lettuce 3 leaves
• radicchio 1/2
• cabbage 1/2
• carrot a little
• onion a little
• sprouts a little
• pear a little
• egg yolk 1
• crushed sesame seeds a little
• soy sauce 2 tbsp
• sugar 2 tbsp
• mirin 0.5 tbsp
• black pepper 0.1 tbsp
• perilla oil 0.5 tbsp
• whole sesame seeds 0.5 tbsp
• garlic 1 tbsp
• green onion a little
• gochujang 2 tbsp
• vinegar 2 tbsp

Recipe 🍳

Cooking tips 💡

• Slice beef with the grain so it doesn't crumble and has a better texture.
• For yukhoe, slightly freeze the beef until it's just icy for easier slicing.
• Be careful: the soy sauce seasoning may release water over time.
• Arranging vegetables with color contrast in mind makes the dish visually more appetizing.

Recommended for 🙋

• ⭐Those who want to use up leftover veggies in the fridge.
• ⭐Those who want to enjoy both yukhoe and bibimbap at once.
• ⭐Those who want to try making hotel-style cuisine at home.