August 16th, 2019

Bibimbap (Korean Rice Bowl)

SERVINGS:  3-4
DIFFICULTY:  Expert
DIETARY:  Dairy-Free
PREP/COOK TIME: 30 minutes (cutting) 4-12 hrs (marinating)/30 minute

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​Bulgogi (Korean style beef)

• 1 16-18 oz ribeye steak, cut into very thin strips
• 1 pear (preferably red), roughly chopped
• 1 tbsp. garlic
• 1 tbsp. ginger
• 1 c. soy sauce 
• 1/2 yellow onion, sliced very thin
• 3 tbsp. brown sugar
• 2 tbsp. rice vinegar
• pepper

Spicy Cucumber Salad

• 1 seedless cucumber, cut very thin
• 2 tbsp. gochuchang (Korean chili paste)
• 1 tbsp. crushed red pepper
• 1/2 tbsp. ginger, chopped very fine
• 1/2 c. rice vinegar
• salt and pepper

Bibimbap Sauce

• 3 tbsp. gochuchang
• 1 tbsp. honey
• 1 tbsp. rice vinegar
• 1/2 tbsp. soy sauce
• 1/2 tbsp. sesame oil

Toppings and Garnish

• 1 zucchini, cut in half and sliced very thin
• 1 12 oz. bag bean sprouts
• 1 12 oz. container shitake mushrooms, sliced thin
• 4 carrots, cut into thin 2 in. strips
• 1 12 oz bag of baby spinach 
• 2 tbsp. garlic, chopped very finely
• 1 tbsp. ginger, chopped finely
• 2 tbsp. sesame oil
• 1 tbsp. sesame seeds, toasted
• 1 bunch of green onions, chopped finely (optional)
• 4 eggs (optional)
• salt and pepper

Rice

• 3 c. sushi rice
• 5 c. water
• 2 tbsp. neutral oil (vegetable, peanut, etc.)
• salt

1. Begin by making the marinade for the bulgogi by blending the all of the ingredients except the onions and the beef.  Put the thinly sliced onions and beef into a zip-lock bag and pour the marinade over them and massaging the bag (Hint:  it is easier to slice the ribeye thin if put into the freezer for 2-4 hrs before slicing).  Put the bag in the fridge and marinade for 4-12 hrs or overnight for best results.
2. Next, make the cucumber salad by putting all of the salad ingredients into a container and close with a lid.  Shake the container so all of the ingredient coat the cucumbers and emulsify (combing into one unit).  Put in the fridge for about 4-12 hrs (kind of making a quick pickle).
3. While everything is marinating, make the bibimbap sauce by whisking all of the sauce ingredients together until it makes an emulsified mixture (like making a vinaigrette).  Set in the fridge.
4. Once the beef and cucumber are done marinating, take them out of the fridge and set aside.  Start making the rice by putting the rice, water, and salt in a rice cooker for 15-20 minutes or until tender (if you don't have a rice cooker, add the water to a pot until it starts to boil, add the rice and lower to a simmer, cover and cook for 15-20 minutes).  
5. Start cooking each of the toppings and garnishes separate.  Mix the ginger, garlic, and sesame oil in a container and set aside. Add a 1/5 of the ginger/garlic mixture into a pan and sautee the zucchini for 2-4 minutes being sure to add salt and pepper.  Take out and set aside.  Repeat the same process for the carrots, spinach, bean sprouts, and shitake mushrooms (if the veggies seem dry, add a little more oil or a splash of water).
6. Next, drain the liquid from the bulgogi, making sure the beef and onions are mostly dry, and saute in a pan with a little bit of neutral oil for 4-6 minutes.  Set aside with the vegetables. 
7. Lastly, when the rice is done cooking, add 2 tbsp. of oil into a pan and heat on medium heat.  Once hot, add the cooked sushi rice and cook in the oil until some of the rice turns a crispy brown color and is not mushy (this technique is used to imitate the effect the clay pot has on the rice in a typical bibimbap dish).  Cook a sunny side egg on the side if desired (cook on low heat in a nonstick pan for about 5 minutes).
8. Now, it is time to assemble the bowl.  Put some of the rice into a bowl, put the egg in the middle, lay the veggies, bulgogi, and cucumber salad around the edges.  Sprinkle with some sesame seeds and green onions and drizzle the bibimbap sauce over top.  Get some nice, dry sake to finish off the meal!

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Me Cuisine Tips

• You can add whatever veggies or toppings you want!  These are just some of traditional veggies  used.
• To lower the spice level, just add less of the Korean chili paste and a tiny bit of vinegar.
• There are a lot of different components, but don't stress out because it is worth it!