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Bibimbap

This was a home run dish that Mike made on his August break. Wow. It’s from the COOKS magazine.

 

Note: you need at least 30mins of rest time for the pickel30-minute-korean-bibimbap-recipe-7ed veg

Pickled vegetables

2cups bean spouts

1 carrot peeled and shredded on box grater

1 cucumber peeled and halved lengthwise  sliced 1/4 ” thick

Rice

2 cups short grain rice white

Beef, spinach & eggs

5oz blade steak (not very much and the butcher will look at you crazy!!) cut into 1/4″ thick slices

1tbsp soy sauce

3 tbsp veg oil

8 oz shiitake mushrooms stemmed and sliced thin

3 garlic cloves minced

10cups baby spinach

4 eggs

1tbsp toasted sesame oil

 

To do:

Pickled Vegetables

toss ingredients in medium bowl. Make sure veg are submerged  cover and refrigerate for 30 mins or up to 24hr. Then strain veg. Discard vinegar.

Rice

make rice like normal and set aside

beef spinach eggs

keep oven safe bowl or dishes in the oven and keep oven on 200 degrees this is to keep the food warm as we go.

Combine beef and soy sauce in bowl. Heat tbsp of veg oil in skillet over med high heat until smoking. Add mushrooms and beef and cook until beef is cooked and mush are soft about 3 mins. Put the mix in the oven.

heat tbsp oil and garlic in skillet over med high heat. Cook 30 sec. Stir in spinach and keep tossing until wilted. Season w s&p.

Divide rice up and top with beef and spinach. Put bowls back in oven.

Wipe skillet out. Crack two eggs each into two bowls. Pour each bowl into the pan at the same time on diff sides. Season w s&p. IMPORTANT NOTE cook eggs low and cover. Cook until whites are set but yolks are runny 2-3 mins.

top egg on bowl and drizzle sesame oil over it and add pickled vegetables.

 

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