Bibimbap 2

Bibimbap 2

Ingredients

• Steamed white rice
• Bulgogi, recipe follows
• 1 carrot, julienned
• Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
• Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
• 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
• 1 egg, cooked over easy
• 1 tablespoon sesame seeds
• 1 tablespoon dark sesame oil
• Soy sauce, to taste
• Gochuchang Paste, recipe follows

Directions

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.

Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.

Bulgogi:

• 1 pound rib-eye
• Marinade:
• 1/2 cup soy sauce
• 1 Korean pear or Asian pear, grated with juices
• 2 tablespoons finely chopped garlic
• 1/2 small white onion, grated or sliced
• 1 tablespoon grated fresh ginger
• 2 tablespoons light brown sugar
• 1 tablespoon honey
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons toasted sesame oil
• 1 tablespoon ground red pepper
• 1/4 teaspoon ground black pepper
• 2 green onions, thinly sliced
• 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.

Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.

Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

Ingredients
Meat and meat sauce

•     100g beef mince
•     1 Tbsp soy sauce
•     1 Tbsp sesame oil
•     1 tsp sugar - I used brown sugar
•     ¼ tsp minced garlic

Vegetables and other

•     200g mildly seasoned spinach
•     350g mildly seasoned bean sprouts - (You don't have to use them up if you think it's too much but I love having lots of vegetables on my Bibimbap!)
•     100g shiitake mushroom
•     120g carrots (1 small)
•     1 tsp ground salt (1/2 tsp each will be used when cooking shiitake mushroom and carrots)
•     3 to 4 serving portions of steamed rice
•     3 or 4 eggs (depending on the serving portion)
•     Some vegetable oil to cook the meat, mushroom, carrots and eggs - I use rice bran oil.
•     (Optional) Korean seasoned seaweed, shredded (long thin cut)

Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.

•     2 Tbsp gochujang
•     1 Tbsp sesame oil
•     1 Tbsp sugar - I used raw sugar
•     1 Tbsp water
•     1 Tbsp roasted sesame seeds
•     1 tsp vinegar - I used apple vinegar
•     1 tsp minced garlic

Instructions

    Prepare and cook ingredients as below.
    - For meat, mix the beef mince with the meat sauce listed above. (You can leave the marinated meat for about 30 mins while you are working on other ingredients to enhance the flavour.) Add some vegetable oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
    - Spinach and bean sprouts per linked recipe.
    - Clean/wash the shiitake mushrooms and thinly slice them. Add some vegetable oil and ½ tsp of ground salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
    - Wash, peel and julienne the carrots. Add some vegetable oil and ½ tsp of ground salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
    - Make fried eggs. (While sunny side up is common, you can make them per your preference.)
    - Mix the Bibimbap sauce ingredients in a bowl.
    Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, egg and the Bibimbap sauce on top of the rice. Serve it.
    Mix the ingredients well in the bowl and enjoy!