Bibimbap With Beef Winter Squash Spinach And Cucumber Recipes

Steps:

• Marinate the beef. Mix together the soy sauce, sesame oil, sesame seeds, garlic, ginger, scallions and pepper and toss with the sliced beef. Refrigerate for 30 minutes.
• Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside.
• While the beef is marinating, toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. Set aside in the refrigerator.
• Steam the squash over an inch of boiling water until tender, about 10 minutes. Remove from the heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture. Add salt or soy sauce to taste.
• Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
• Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact. Add the canola oil. Stir-fry the beef for 3 to 5 minutes, until lightly browned, and remove to a plate. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.
• Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.
• Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the meat and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.

Steps:

• Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Steps:

• To marinate the meat, add the ribeye to a medium bowl with the green onion, red chili, garlic, soy sauce, sesame oil, sugar, and mirin. Mix until the meat is well-coated. Marinate in the refrigerator for at least 30 minutes.
• Bring a large pot of water to boil over high heat and season generously with salt. Blanch the spinach for 30 seconds, transfer to an ice bath to shock, and drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, a pinch of salt, and pepper.
• Blanch the bean sprouts for 1-2 minutes, then shock the ice bath. Strain and pat dry with a paper towel. Transfer to a small bowl and season with 1 teaspoon sesame oil, a pinch of salt, and pepper.
• In a medium skillet over medium heat, add 1 tablespoon of sesame oil, the yellow squash, and 1 teaspoon salt. Sauté for 2-3 minutes, until the squash is softened. Set the squash aside in a small bowl.
• In the same skillet over medium heat, add another tablespoon of sesame oil, the zucchini, and 1 teaspoon of salt. Sauté for 2-3 minutes, until the zucchini is softened. Set aside in a small bowl.
• Add another tablespoon of sesame oil, the daikon, and a teaspoon of salt to the same skillet and for sauté over medium heat for 30 seconds. Add ¼ cup (60 ml) of water and cook until liquid has evaporated, 4-5 minutes. Set aside in a small bowl.
• In the same skillet over medium heat, add another tablespoons of sesame oil, the carrots, and 1 teaspoon of salt and sauté for 2-3 minutes, until softened. Set aside in a small bowl.
• In a small bowl, pour the hot water over the dried mushrooms and soak for 5 minutes, or until the mushrooms have softened. Wring out excess moisture from the mushrooms and thinly slice.
• In the skillet over medium heat, add 1 tablespoon of sesame oil and sauté 1 minced clove of garlic for 30 seconds, or until fragrant. Add the mushrooms and sauté for 2-3 minutes more. Set aside in a small bowl.
• Add the remaining ¼ cup (60 ml) of sesame oil to a liquid measuring cup or small bowl. Add 2 teaspoons of salt, the remaining minced garlic clove, the gochugaru, and sesame seeds and whisk to combine.
• Pour a bit of the seasoned oil over the sautéed beans sprouts, sliced cucumber, and blanched spinach, tossing with your fingers to coat.
• Heat a large skillet over high heat, then add the ribeye and marinade and stir-fry for 2-3 minutes, until the beef is browned. Remove the pan from the heat.
• Assemble the bibimbap: Place the rice in the center of a shallow dish. Add the cucumber, mushrooms, zucchini, carrots, daikon, spinach, bean sprouts, and yellow squash around the sides of the rice. Scoop the beef into the center of the rice and top with the fried egg. Garnish with thinly sliced green onions and nori and a sprinkle of sesame seeds.
• Serve the bibimbap with kimchi and gochujang. To eat, mix everything together.
• Enjoy!

Steps:

• Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
• Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
• Place mushrooms in a bowl of warm water. Soak for 20 minutes.
• Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
• Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
• Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
• Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
• Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
• Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
• Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
• Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
• Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

Steps:

• *Cook's Note: 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.
• 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.
• Gochuchang Paste (seasoned red pepper paste):
• 4 tablespoons gochuchang (available at Korean grocers)
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• Combine all ingredients in a small bowl. Mix well.

Steps:

• In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel.
• Wipe out skillet; heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.
• Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.