Bap Bo Recipe

Prepare beef

Pat the thinly sliced beef dry with paper towels. Place in a bowl.

Add soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, black pepper, and cornstarch to the beef. Mix thoroughly so each slice is lightly coated. Let marinate at room temperature for 15 minutes or in the refrigerator for up to 1 hour.

While the beef marinates, prepare vegetables: thinly slice the onion, julienne the carrot, slice mushrooms, and thinly slice green onion and optional red chili. Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside.

In a small bowl combine beef/chicken stock, gochujang (or gochugaru), and rice vinegar. Stir until smooth and set aside.

Heat a large skillet or wok over high heat until very hot. Add the cooking oil and swirl to coat.

Add the marinated beef in a single layer (work in batches if necessary). Sear for 1–2 minutes without moving to get a light crust, then stir-fry for another 1–2 minutes until just cooked through. Remove beef to a plate and keep warm.

In the same pan, add a touch more oil if needed, then add the sliced onion and carrot. Stir-fry over high heat for 2–3 minutes until slightly softened but still with bite.

Add the sliced mushrooms and continue stir-frying 1–2 minutes until they begin to soften.

Return the cooked beef to the pan. Pour the reserved sauce over the mixture and toss to combine. Stir continuously 1–2 minutes until sauce reduces slightly and coats the meat and vegetables. Taste and adjust seasoning — add a pinch of salt or a splash more soy if needed.

Stir in the sliced green onions and remove from heat.

Serve the beef and vegetables over warm short-grain rice. Garnish with toasted sesame seeds and optional sliced red chili. Serve immediately.