Korean Bi Bim Bop
4 t low sodium soy sauce, divided
1/2 t minced fresh ginger
3 cloves garlic, minced, divided4 oz flank steak
1 c 2" julienne-cut carrots
1 c 2" julienne-cut zuchhini
2 small onions, cut into strips
1 t sesame seeds, toasted
1/2 t rice vinegar
1/8 t kosher salt
1 t sesame oil, divided
4 large eggs
3 c cooked brown rice
1 c thinly sliced shiitake mushrooms
8 T Thai chile paste
Combine steak, ginger, 1 clove minced garlic, and 2 t soy sauce in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.
Rinse bean sprouts, heat in medium pot with 1 c of water and 1 t salt. Drain water and mix it with 1 clove of minced garlic, 1/8 t sesame oil, and a pinch of salt.
In a separate pot, add spinach to boiling water and stir for 1 minute. Rinse under cold water, drain, and press to release water. Mix with 1 t soy sauce, 1 clove minced garlic, and 1/8 t sesame oil
Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain, sprinkle with .5t sesame seeds, and set aside.
Sautee onions in 1/2 t sesame oil and 1 t soy sauce until translucent. Set aside.
Cook zucchini for a minute in boiling water, then drain, rinse with cold water, and add .5 t toasted sesame seeds, rice vinegar, 1/4 t kosher salt, 1/4 t sesame oil, and 1 clove minced garlic. Set aside.
Heat skillet coated with cooking spray over medium-high heat. Prepare eggs sunny side up.
Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, spinach, onions, and sprouts over each serving. Top each serving with 1 egg and Kochujang, Korean hot chile paste.
... or have friends over and make a DIY bi bim bop bar ;) ... which was what we ended up doing!
The verdict? Yum. I understand now why Blue Cactus is so slow -- so much of the method to this dish is timing, timing, timing. I failed with the beef because I cooked it too early... but the veggies turned out great. Yummy, healthy, and relatively cheap. We'll definitely be doing the bi bim bop bar again!
Rinse bean sprouts, heat in medium pot with 1 c of water and 1 t salt. Drain water and mix it with 1 clove of minced garlic, 1/8 t sesame oil, and a pinch of salt.
In a separate pot, add spinach to boiling water and stir for 1 minute. Rinse under cold water, drain, and press to release water. Mix with 1 t soy sauce, 1 clove minced garlic, and 1/8 t sesame oilCook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain, sprinkle with .5t sesame seeds, and set aside.
Sautee onions in 1/2 t sesame oil and 1 t soy sauce until translucent. Set aside.
Cook zucchini for a minute in boiling water, then drain, rinse with cold water, and add .5 t toasted sesame seeds, rice vinegar, 1/4 t kosher salt, 1/4 t sesame oil, and 1 clove minced garlic. Set aside.
Heat skillet coated with cooking spray over medium-high heat. Prepare eggs sunny side up.
Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, spinach, onions, and sprouts over each serving. Top each serving with 1 egg and Kochujang, Korean hot chile paste.
... or have friends over and make a DIY bi bim bop bar ;) ... which was what we ended up doing!
The verdict? Yum. I understand now why Blue Cactus is so slow -- so much of the method to this dish is timing, timing, timing. I failed with the beef because I cooked it too early... but the veggies turned out great. Yummy, healthy, and relatively cheap. We'll definitely be doing the bi bim bop bar again!
Yummmmmmmmm. I love Bi Bim Bop.
ReplyDelete