Redid the bibimbap from last time, this time with:
- 5 shiso leaves instead of lettuce
- one carrot, peeled & cut into matchsticks
- 14 oz thin sliced beef sirloin instead of 7 oz (also doubled the marinade)
- scallions on the beef
- extra rice
- gochujang instead of doubanjiang for the marinade (and it's a huuuuge difference--much spicier)
I sliced the vegetables & meat more thinly this time, even though it took forever (oh, for better knife skills and a sharper blade). The vegetables were still too long to blend in properly with the rice, though, so I'll tweak that next time (I'd recommend 1 1/2 inch long matchsticks or shorter).
Honestly, though, the best bits are the rice, beef, & gooey egg--if you want to save yourself a good 30 minutes of chopping, just stick with those, a few ribboned lettuce leaves, and a thinly sliced radish & scallions for garnish.
