Ingredients

• 4 pounds sesame and salt boneless short rib (marinated meats counter)
• 4-6 fluid ounces gochujang sauce
• 8 ounces cucumber kim chee or won bok kim chee
• 4-6 cups white rice, cooked
• 4-6 eggs
• Optional: Sesame seeds

Directions

Grilling the meat:

1. Preheat your grill to medium-high heat.
2. Grill the short ribs for about 3-4 minutes on each side, or until they are nicely charred and cooked through. The cooking time may vary depending on the thickness of the ribs and the heat of the grill.
3. Note: if you do not have a grill, pan-frying the meat is another option.

Serving:

1. Place a portion of steamed rice in each serving bowl.
2. Arrange the cucumber kim chee and sesame salt short rib on top of the rice in sections, so each ingredient is visible and separate.
3. Fry the eggs sunny side up and place on top of each serving.
4. Serve with the gochujang sauce on the side, allowing each person to add and mix it into their bibimbap according to their taste.
5. Optional: Sprinkle with sesame seeds, if desired.
6. To eat, mix all the ingredients together thoroughly so that the flavors are evenly distributed. Adjust the amount of gochujang sauce to your preference, as it can be quite spicy.