Korean recipe (Bella)

Bibimbap

Ingredients

Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
soy sauce, to taste

Gochuchang Paste, recipe follows

Gochuchang Paste (seasoned red pepper paste):

4 tablespoons gochuchang (available at Korean grocers)

1 tablespoon sugar 1 tablespoon sesame seeds 2 teaspoons sesame oil

Bulgogi: 1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Method

• Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice.
• When partially frozen, remove from freezer and thinly slice. Set aside.
• Whisk together all the marinade ingredients in a large baking dish.
• Add the thinly sliced beef and turn to coat.
• Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
• This can be done in a regular bowl or a hot stone bowl.
• If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
• Put cooked rice in large slightly shallow bowl.
• Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice.
• Put egg on top.
• Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
• When ready to eat, mix all ingredients together with some gochuchang paste to taste.
• The bibimpap should be moist and not dry.
• Add more sesame oil and gochuchang paste to taste