Korean Bibimbop
by Caren McSherry
I thought it would be appropriate to include a popular Korean lunch or dinner dish. It is called Bibimbop....”bee been bop”
The classic Korean sauce is Gochujang pronounced “coo chu jang”
This popular bowl is easy to prepare, can utilize leftover vegetables and meat you have. The most important part is the ensure the rice is crispy on the bottom. The egg on top is meant to be mixed in giving the bowl and protein delicious complete dinner or lunch.
The classic Korean sauce is Gochujang pronounced “coo chu jang”
This popular bowl is easy to prepare, can utilize leftover vegetables and meat you have. The most important part is the ensure the rice is crispy on the bottom. The egg on top is meant to be mixed in giving the bowl and protein delicious complete dinner or lunch.
Rice - Ingredients:
- 3 tablespoons grapeseed oil
- 3 cups cooked rice (brown or white)
Rice - Method:
Heat the oil in a 11 inch cast iron pan, press the cooked rice evenly over the base of the fry pan, it will be about 1/2 inch thick. Cook the rice over medium heat. You want to brown and crisp the bottom of the rice. About 15 minutes. Keep warm.
Beef Marinade - Ingredients:
- 1 shallot, diced fine
- 1/2 cup soy sauce
- 2 garlic cloves minced
- 1 Tablespoon honey
- 2 Tablespoons sesame oil
- 1 Tablespoon minced ginger
Beef Marinade - Method:
1. Mix the above ingredients together and set aside.
2. 8 ounces rib eye or skirt steak sliced into very thin strips Pour the reserved sauce over the meat and stir to combine, marinate for At least 30-40 minutes.
2. 8 ounces rib eye or skirt steak sliced into very thin strips Pour the reserved sauce over the meat and stir to combine, marinate for At least 30-40 minutes.
Gochujang Sauce - Ingredients:
- 2 Tablespoons gochujang sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon caster sugar
- 1 Tablespoon white wine
- 1 Tablespoon sherry vinegar
- 1 garlic clove minced
Gochujang Sauce - Method:
1. Mix all of the sauce ingredients and set aside.
Vegetables - Ingredients:
- 1 carrot julienned
- 1 small zucchini julienned
- 1 cup shiitake mushrooms sliced
- 1 heaping cup bean sprouts
- 3 cups fresh spinach
- 2 Lebanese cucumbers julienned
Vegetables - Method:
1. Stir fry the carrots with a pinch of salt and set aside. Do the same with the shiitake mushrooms, zucchini, and sprouts. Place them in individual bowls as you cook each one.
2. Stir fry the spinach with a tablespoon of the prepared gochujang sauce and set aside.
3. Heat the wok to high and stir fry the marinating beef, use all the marinating sauce. Once the beef is cooked you can assemble your bowls.
4. Place a chunk of the crispy rice on the bottom of your bowl and then top with a selection of beef and each vegetable. Top with a fried egg and sesame seeds.
5. Serve the gochujang sauce on the side.
Serves 4
Copyright © 2018 caren mcsherry
2. Stir fry the spinach with a tablespoon of the prepared gochujang sauce and set aside.
3. Heat the wok to high and stir fry the marinating beef, use all the marinating sauce. Once the beef is cooked you can assemble your bowls.
4. Place a chunk of the crispy rice on the bottom of your bowl and then top with a selection of beef and each vegetable. Top with a fried egg and sesame seeds.
5. Serve the gochujang sauce on the side.
Serves 4
Copyright © 2018 caren mcsherry
