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.)
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.
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