Bibimbap (Stone Pot-Style Korean Mixed Rice)
1. From "Cooking for Two 2009: The Year's Best Recipes Cut Down to Size" from America's Test Kitchen
2. Adjusted a little for Liz's taste for more meat and Jeanne's taste for more veg. Also, less rice.
3. This recipe takes about an hour and fifteen minutes from beginning to end. While the rice is cooking, measure and prepare all the other ingredients because the second part goes very quickly.
Pickled Vegetables
Coleslaw mix or broccoli slaw
Optional: bean sprouts, shredded carrots, thinly sliced cucumbers
1/2 cup seasoned rice vinegar
Prep: 2. Adjusted a little for Liz's taste for more meat and Jeanne's taste for more veg. Also, less rice.
3. This recipe takes about an hour and fifteen minutes from beginning to end. While the rice is cooking, measure and prepare all the other ingredients because the second part goes very quickly.
4. Do the pickled veggies up to 24 hours ahead of time.
5. Most grocers don't have this cut of beef. We get ours from a butcher, Lowry Hill Meats. It's also available at Jerry's if you call ahead so they can order it in.
Pickled Vegetables
Coleslaw mix or broccoli slaw
Optional: bean sprouts, shredded carrots, thinly sliced cucumbers
1/2 cup seasoned rice vinegar
Toss slaw mix with the rice vinegar, cover with plastic wrap and refrigerate for at least 30 minutes, but up to 24 hours.
Beef, Spinach and Eggs
1/2 cup short-grain white rice (or sushi rice), rinsed
1/2 cup water
8 oz blade steak or flat iron steak (see Notes), trimmed and cut into 1/8-inch thick slices
1 Tbsp soy sauce
4 tsp vegetable oil
4 ounces shiitake mushrooms, stemmed, and sliced 1/4" thick
2 garlic cloves, minced
3 ounces baby spinach, stemmed and rinsed (about 3 cups)
Salt and pepper
2 large eggs, cracked into 2 small bowls
(optional) 1-1/2 tsp toasted sesame oil
Beef, Spinach and Eggs
1/2 cup short-grain white rice (or sushi rice), rinsed
1/2 cup water
8 oz blade steak or flat iron steak (see Notes), trimmed and cut into 1/8-inch thick slices
1 Tbsp soy sauce
4 tsp vegetable oil
4 ounces shiitake mushrooms, stemmed, and sliced 1/4" thick
2 garlic cloves, minced
3 ounces baby spinach, stemmed and rinsed (about 3 cups)
Salt and pepper
2 large eggs, cracked into 2 small bowls
(optional) 1-1/2 tsp toasted sesame oil
PREPARATION:
1-3. Rinse rice twice until water runs clear; soak rice in water for 30 minutes in its pan. Bring rinsed rice and water to a boil over high heat, then cover, reduce heat, and cook for 7 minutes. Remove rice from the heat, and let sit, covered, until tender, about 18 minutes. (Rice takes about an hour all together). Keep rice in pot, covered, until the next step is done.
4. Toss the beef and soy sauce together in a medium bowl. Heat 2 t of the vegetable oil in the skillet over medium-high heat until just smoking. Add the beef, with any accumulated juice, and mushrooms and cook until the beef is cooked through and the mushrooms are soft, about 3 minutes. Divide the rice between the two bowls, and divide the beef mixture between the bowls.
5. Add 1 t more vegetable oil and garlic to the skillet and return to med-high heat until the garlic is sizzling and fragrant, about 30 seconds. Stir in the spinach and cook, tossing constantly, until wilted, about 1 minute. Season with salt and pepper to taste, and divide between the bowls.
6. Wipe out the skillet with a wad of paper towels. Add the remaining 1 t vegetable oil to the skillet and return to med-high heat until shimmering. Slide the eggs into the skillet from opposite sides of the pan and season with salt and pepper. Cover and cook until the whites are set but the yolks are still runny, 2-3 minutes.
7. Uncover the eggs and remove the skillet from the heat. Slide one egg on each bowl. Lightly drizzle with the sesame oil (if using), add pickled vegetables and serve immediately.
4. Toss the beef and soy sauce together in a medium bowl. Heat 2 t of the vegetable oil in the skillet over medium-high heat until just smoking. Add the beef, with any accumulated juice, and mushrooms and cook until the beef is cooked through and the mushrooms are soft, about 3 minutes. Divide the rice between the two bowls, and divide the beef mixture between the bowls.
5. Add 1 t more vegetable oil and garlic to the skillet and return to med-high heat until the garlic is sizzling and fragrant, about 30 seconds. Stir in the spinach and cook, tossing constantly, until wilted, about 1 minute. Season with salt and pepper to taste, and divide between the bowls.
6. Wipe out the skillet with a wad of paper towels. Add the remaining 1 t vegetable oil to the skillet and return to med-high heat until shimmering. Slide the eggs into the skillet from opposite sides of the pan and season with salt and pepper. Cover and cook until the whites are set but the yolks are still runny, 2-3 minutes.
7. Uncover the eggs and remove the skillet from the heat. Slide one egg on each bowl. Lightly drizzle with the sesame oil (if using), add pickled vegetables and serve immediately.
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