Bibimbap (Korean Rice Bowl) | Recipe | One-Bowl Meal

While Mr. Stranded calls this Bibimbap, it’s not a true bibimbap, but more of a Korean rice bowl.  This has quickly became one of our favorite one-bowl meals.  The recipe has many steps, but it’s very easy to make and immensely enjoyable.

Mr. Stranded was home early tonight and was a good sport taking pictures as I cooked.  Below is a step-by-step process with pictures.  Don't get used to this!  Full recipe is at the bottom of the post.

If you're a member of my family, then you have your own deli meat slicer just sitting on your counter.  If you're a normal person, then you'll want to put the meat in the freezer for 30-60 minutes.  This will help make the meat easier to slice into 1/8" slices later.  (No picture of this step.)

While the steak gets cold, make the marinade.  Combine, soy sauce, sake (or sherry), sugar, green onions, garlic and sesame oil.  Whisk together.  Set aside.

Once steak is cold, slice it into 1/8" thick slices and add to soy mixture.  Let marinade for 30 minutes at room temperature.  Toss occasionally.

In the meantime, toast sesame seeds over medium-low heat.  Remove to a small bowl and let cool.  Seeds should be toasted in 3 minutes or so.

Start cooking rice according to package directions.  This can take 20-30 minutes, so plan accordingly.

Snap off tough ends of asparagus and place in a shallow baking sheet.  Toss with vegetable oil.  Set aside.

Once the sesame seeds have cooled, using a spice mill or pestle and mortar, grind sesame seeds until about half are ground.  Combine with salt and cayenne pepper.  Set aside.
Heat griddle over medium-high heat.  Add asparagus and saute, turning occasionally, until tender crisp, about 10 minutes.

Once asparagus is cooked, remove to baking sheet once again and sprinkle with prepared sesame-salt.  Cover with foil and set aside.

At this point, the steak should be done marinating.  Add slices of steak to the griddle.

Turn immediately.  As soon as you're done putting all the strips on the griddle, go back immediately and flip them all.  Then remove them all and set aside in a clean bowl.  Repeat until all strips are cooked.  Meat should only be on griddle for about 1 minute per side.  Save excess marinade.

Crack eggs onto the griddle and let cook until whites have set but yolks are still runny.

In the meantime, dump the marinade into a large pan and bring to a rapid boil.  Make sure it boils because you want to kill all the germs of the raw meat.  Once it's boiling, turn off heat and add spinach.  Toss to combine.  Enjoy this wilted spinach salad as a delicious side dish.

Combine all ingredients.  Start with the rice, then the asparagus, add the steak and top with the egg.  When Mr. Stranded eats this meal, he only stops to say a handful of words: "This is really good."

Bibimbap Recipe (Korean Rice Bowl)
Yields: 3 servings

1 Tbsp sesame seeds
¾ tsp salt
½ tsp cayenne pepper
1-1/2 lbs NY strip steak, trimmed
¼ c soy sauce
2 Tbsp sesame oil
2 green onion, finely chopped
2 Tbsp sugar
1 Tbsp sake or Sherry
1 garlic clove, minced
1-1/2 lbs slender asparagus spears
2 tsp vegetable oil
3 large eggs
3 c cooked Jasmine rice
½ bag spinach

1. Place steak in freezer 1 hour for easy slicing. (Don’t skip this step.)

2. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl

3. Cut steak crosswise into 1/8-inch-thick slices. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.

4. Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool.

5. Grind sesame seeds, salt, and cayenne pepper in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. (Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.)
6. Cook rice according to package directions

7. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet

8. Heat griddle over medium-high heat

9. Sauté asparagus until crisp-tender, about 10 minutes

10. Return to rimmed baking sheet. Sprinkle sesame salt over. Tent with foil to keep warm.

11. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. (Tip: Lay out as much steak as you can on griddle. As soon as you’re done laying down the last piece, go back and flip them all. As soon as you’re done flipping, go back and take them off the griddle. This all happens very fast. No more than 1 minute per side)

12. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes

**I like to save beef marinade and use as a dressing for a spinach salad. While the eggs are cooking, pour marinade into a sauté pan. Bring to rapid boil. Add spinach and cook until slightly wilted.**

Source: Bon Appetit


Hawkeye Pierce said... [Reply]

Wow! They never served this at the 4077!