Bibimbap Recipe Video
A Korean Classic - this is my take on this popular dish - it is SO good!
Ingredients
3 NY Strip Steaks
1 english cucumber
3 cups mung bean sprouts
lb baby spinach
4 eggs
3 cups cooked brown rice
1/4 cup sesame seeds
Beef marinade:
1/4 cup rice wine
1/4 cup soy sauce
2 Tbs sesame oil
1 clove chopped garlic
2 tbs chopped green onions
Sprout and Spinach marinade:
1/4 cup soy sauce
1 clove chopped garlic
11 tsp sesame opil
Cucumber dressing:
1/4 cup rice wine vinegar
1 Tbs sugar
1/4 tsp sesame oil
Directions
Partially freeze steaks to harden to facilitate slicing.
Slice very thinly across the grain.
Toast sesame seeds in a dry cast iron skillet over medium heat, watch carefully and stir for about 2-3 mins.
Mix togeter all ingredients for beef marinade plus 1 Tbs toasted sesame seeds. Marinate beef in mixture for at least 2 and
up to 8 hours.
Thinly slice one english cucumber and place in a bowl. Salt with 1 tsp salt and let sit to drain.
Boil a medium pot of water and add sprouts, Blanch for 20-30 secs and drain. Rinse with cold water.
Cook 1 lb baby spinach in a little water. Drain.
Mix together marinade for spinach and sprouts. Divide in half over sprouts and spinach.
After 30 mins, drain cucumber and rinse in cold water. Mix cucumber dressing ingredients and pour over cucumber.
Drain beef from marinade and stir fry in 1 tbs sesame oil over very high heat. Cook until rare-med. rare.
Remove beef from skillet and fry up eggs in same skillet.
Plate some rice in each of 4 bowls, add 1/4 beef strips to each bowl, 1/4 sprouts, 1/4 cucumbers, 1/4 spinach. Place one egg on each plate and sprinkle each plate with some toasted sesame seeds, after grinding same in a morter and pestle.
Slice very thinly across the grain.
Toast sesame seeds in a dry cast iron skillet over medium heat, watch carefully and stir for about 2-3 mins.
Mix togeter all ingredients for beef marinade plus 1 Tbs toasted sesame seeds. Marinate beef in mixture for at least 2 and
up to 8 hours.
Thinly slice one english cucumber and place in a bowl. Salt with 1 tsp salt and let sit to drain.
Boil a medium pot of water and add sprouts, Blanch for 20-30 secs and drain. Rinse with cold water.
Cook 1 lb baby spinach in a little water. Drain.
Mix together marinade for spinach and sprouts. Divide in half over sprouts and spinach.
After 30 mins, drain cucumber and rinse in cold water. Mix cucumber dressing ingredients and pour over cucumber.
Drain beef from marinade and stir fry in 1 tbs sesame oil over very high heat. Cook until rare-med. rare.
Remove beef from skillet and fry up eggs in same skillet.
Plate some rice in each of 4 bowls, add 1/4 beef strips to each bowl, 1/4 sprouts, 1/4 cucumbers, 1/4 spinach. Place one egg on each plate and sprinkle each plate with some toasted sesame seeds, after grinding same in a morter and pestle.
Editors Review
It is not everyday that you get to see how one of the world's most popular dish is made. Maria shows how to cook bibimbap at home; it is among the top 50 most popular dishes of the world. So are you in for an Asian rendezvous? Watch the video for the easy steps.Comments
Comments: 4 |
Add a Comment
Anonymous says :
Good recipe but bad presentation. Specially the Lights............
Posted on: 6 April 2010 - 1:27am
shantihhh says :
Kochu Jang is essential! I use a fermented chile bean paste-wonderful stuff.
Shanti/Mary-Anne
Posted on: 13 April 2008 - 5:41pm
kimepark says :
She makes Bi Bim Bop dish much like I make mine, except I always serve a spoonful of hot korean red papper source (Kochu Jang) over to an individual Bi Bim Bop rice bowl. Adding small amounts of Kochu Jang and extra sesame oil before mixing everything in the individual rice bowl just before eat would give this very popular Korean meat, vegetables and rice dish much more traditional Korean flavors. I like her choice of vegetables in the recipe. You can add one or more of the following vegetables if you prefer: soybean sprouts, shiitake mushrooms, carrots, and/or daikon radish. It is one of my favorate dishes. Thanks!
Posted on: 13 April 2008 - 3:56pm