South Korean Beef and Vegetable Bibimbap
Description
The Winter Olympics in South Korea just might inspire you to make this South Korean beef and vegetable dish. The black rice makes it very healthy and the dish has a zesty taste of South Korea.
Ingredients
1/4 T. soy sauce
2 T. sesame oil, plus more
2 T. sugar
1 clove garlic, thinly sliced
1/2 jalapeño, thinly sliced
2 scallions, cut into 2-inch pieces
8 oz. rib-eye steak, thinly sliced
1/4 c. fresh peas
1 c. Bok Choy
1 c. spinach
1/4 c. bean sprouts
1/2 c. shiitake mushrooms
1/2 zucchini, cut into thin matchsticks
salt and freshly ground black pepper
1/4 c. kimchi, thinly sliced
2 c. cooked purple rice (from equal portions of white, black and brown rice), or your favorite rice
fried eggs, for serving
1/4 c. gochujang (Korean chile paste)
Directions
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Combine soy sauce, sesame oil, sugar, garlic, jalapeño and scallions in a medium bowl; add the rib-eye; mix well; let sit for 20-30 minutes to marinate.
Bring a large pot of water to a boil; season generously with salt. Set up a bowl of ice water. Blanch fresh peas for 1-2 minutes; transfer peas to the ice bath to chill; drain.
Blanch Bok Choy for 30 seconds; shock in the ice water; strain; pat dry with paper towels; place blanched Bok Choy in a small bowl; season with a drizzle of sesame oil and a pinch of salt and pepper. Repeat same steps with the spinach, beansprouts, mushrooms and zucchini, placing each vegetable in a separate bowl.
Bring a skillet to high heat; stir-fry the beef mixture for 2-3 minutes, until browned.
Assembly: Place the rice in a large, shallow dish; top with vegetables, beef, kimchi and a fried egg. Serve with gochujang sauce on the side.
2-4 servings.