Name: Parachute's Steak-and-Egg Bibimbap
Yield: 4 Servings
Ingredients: ¼ Asian or regular pear, peeled, cored; 1 1-inch piece ginger, peeled; 1 large garlic clove; ½ cup tamari soy sauce or soy sauce; 2 tablespoons light brown sugar; 1½ pounds hanger steak, center membrane removed, cut into 4 pieces; 2 cups Korean white rice or Japanese sushi rice; ½ cup sweet Korean brown or short grain brown rice, rinsed, soaked in warm water 4 hours; ¼ cup millet; ¾ teaspoon kosher salt; ½ cup gochujang (Korean hot pepper paste); 3 tablespoons fresh lemon juice; 1 tablespoon mirin; 1 tablespoon mixed toasted black and white sesame seeds; 2 teaspoons sugar; 1 teaspoon toasted sesame oil; 1 teaspoon unseasoned rice vinegar; 1 teaspoon white soy sauce; Kosher salt (optional); 1 tablespoon vegetable oil, plus more for grill; 1 large red onion, quartered through root end; 1 tablespoon white balsamic vinegar; Kosher salt; 1 bunch scarlet turnips or red radishes, trimmed, halved, quartered if large; 4 large eggs; ½ bunch broccoli rabe, stems trimmed; 2 tablespoons toasted sesame oil; Dolsot bowls; Gochujang and white soy sauce are available at Asian markets and online.

Matt Haas

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Recipe notes