Friday, March 14, 2014
Beef Bulgogi Bibimbap
Korean Bibimbap is growing in popularity. The one-dish meal combines various types of Korean side vegetable dishes with a bowl of rice and a fried egg. The rice is usually toasted to create a crunch and kim chi is a familiar vegetable dish that accompanies the bowl.
In this variation of the dish, I combined carrots and cucumber in sesame dressing and added stir fried bean sprouts, sautéed spinach and beef bulgogi to complete the dish. I do not prefer my rice toasted, so I cooked the jasmine rice to its usual fluffy consistency.
Serve this dish with Sriracha sauce to give it a spicy kick.
Prep Time: 75 minutes (includes 1 hour marination)
Cooking Time: 60 minutes
3/4 lb. Rib Eye Steak
1/3 Cup Soy Sauce (low sodium)
1 Tablespoon Sugar
1 Tablespoon Sesame Oil
3 Garlic Cloves minced
2 Green Onions finely chopped
1 Teaspoon Red Pepper Flakes
2 Teaspoons Sesame Seeds (toasted)
7 Tablespoons Sesame Oil (divided)
2 Teaspoons rice wine Vinegar
2 Carrots - peeled and cut into matchsticks
1 Cucumber - peeled and cut into matchsticks
Salt & Freshly Ground Pepper
1 Garlic Clove minced
6 Oz. Baby Spinach
1/2 lb. Bean Sprouts
1 Tablespoon Soy Sauce
1 Cups Jasmine Rice
Sriracha Sauce to serve
In a large bowl, combine the soy sauce, sugar, sesame oil, garlic, red pepper flakes, toasted sesame seeds and half the green onions. Whisk the ingredients together to create the marinade and set aside.
Trim the fat off the steak. Using a sharp knife cutting across the grain with the knife at a 45 degree angle, cut the steak into thin slices. Place the meat into the marinade, stir until well coated and place in the refrigerator to marinate for at least an hour (or up to 8 hours).
While the meat marinates, prepare the vegetables. In a small bowl, combine 4 tablespoons sesame oil with 2 teaspoons rice wine vinegar. Place half the sauce in a separate bowl. In a small saucepan, bring a 1/2 cup water to a boil. Add the carrots to the pan to cook and soften (about 2-3 minutes). Remove the carrots with a slotted spoon and place it in one of the sesame oil-rice vinegar bowls. Stir to combine and set aside. Next place the cucumber strips into the boiling water to cook and soften (about 1-2 minutes). Remove the cucumber with a slotted spoon and place it into the other sesame oil-rice vinegar bowl. Stir to combine and set aside. Season both bowls with salt and pepper according to your taste.
In a large skillet heat 1 tablespoon sesame oil over medium heat. Add the garlic and sauté until fragrant (about 1 minute). Add the spinach to the skillet with a tablespoon of water. Sauté until wilted. Season with salt and pepper and set aside to cool.
In the same large skillet heat the remaining 2 tablespoons sesame oil over high heat. Toss in the bean sprouts and stir-fry until soft (about 7-8 minutes). Add the soy sauce to the sprouts and stir-fry for another minute. Remove from heat and set aside to cool.
Note: the vegetables can be made ahead of time and refrigerated until ready to serve.
In a medium saucepan bring two cups water to a boil. Stir in the cup of Jasmine rice. Reduce the heat to a simmer. Cover and let the rice cook for 12-15 minutes or until the water is fully absorbed and the rice is fluffy.
While the rice cooks, place a large skillet or wok over high heat. Add the beef and the marinade to the hot pan and stir-fry the ingredients until the meat is browned on all sides (about 5-7 minutes). Toss in the remaining green onions and stir fry for an additional 30 seconds. Remove from heat and set aside.
In a small skillet, fry the two eggs separately. Traditionally Bibimbap is served with the egg cooked either sunny side up or over easy. Cook the egg according to your preference and set aside.
To serve, use two large pasta bowls. Place one cup of rice at the center of each bowl with the vegetables and beef bulgogi lining the edge of the bowl around the rice. Place the fried egg on top of the rice. Serve with Sriracha sauce on the side and enjoy.
Posted by Food Lunatic