Wednesday, October 13, 2010

What a long time it has I want to come back with a BI BIM BAP!

I know its been many months, too much time between posts. But lets get right back into it, and bring back some good oldies that have been sitting on the camera for all that time.

I want to take my first trip into Asian food with you because it has long been a favorite of mine. I remember eating with my father at both Korean grills where we would grill our own meat, as well as at classic Korean restaurants that would start with a plethora of Banchan, which are the entire collection of Korean salads.

If you are interested in the most famous of Korean foods, Kim Chee, DON'T EAT IT! It has lots of shrimp for its flavoring and pickling process, and I will include a vegetarian kim chee for you to make at home in a little bit.

But onto our dish of the evening. Bibimbop literally means "mixed rice bowl," and as all Asian cuisines do, it varies greatly all over Korea how it is eaten. The variation we are going to make includes VeggieBeef Strips, Fried egg (as opposed to raw), carrots, sprouts, and bok choy (not traditional).

Served over rice, these various components should hold their own flavor and be a special component of the dish. For the bok choy recipe, I used my earlier cooking method, but all of the other recipes are listed below, notice that they are super simple.  This dish is incredibly easy, and a true crowd pleaser. One thing that is nice about the recipe is that it works to have the vegetables at room temperature (as long as the rice is hot), so you can make them ahead and finish your protein right before dinner.

Beef Recipe
8 oz beef or veggie beef
2 tsp Soy Sauce
1 tsp Garlic
1 tsp Sesame Oil
1 tsp Sugar
1/2 Tsp Black Pepper

Combine ingredients and do a quick sear on your beef, 3 minutes. Don't put extra oil in pan.

Carrot Recipe
1 tbsp Vegetable Oil
2 medium carrots, grated
1/2 tsp Salt

Sautee carrots for 3 minutes until a little soft, remove and add salt

Mushroom Recipe
1 tbsp Vegetable oil
10 Shitake Mushrooms
1 clove garlic, minced
1/2 tsp Salt

Sautee garlic for 30 seconds until slightly fragrant, add mushrooms and sautee until slightly brown and beginning to soften, about 3 minutes. Remove and add salt.

Sprouts Recipe
1 tsp Vegetable oil
1 cup Mung Bean Sprouts
1 tsp Sesame Oil
1/2 tsp salt
Sautee sprouts for 2 minutes, remove and add sesame oil and salt.

For the eggs, you can either make egg strips from an Asian style egg ommlette. I prefer frying them and getting a nice yolk all over your rice. Enjoy!

Once you have completed everything, arrange it beautifully. Here is a failed fried egg that had to become scrambled.

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