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Kayla Wexelberg
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Make Your Own Bibimbap Bowl

11/5/2019

1 Comment

 
Picture

Bibimbap, is a Korean rice dish. The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice.



Image Courtesy of FutureDish

Serves 8

Ingredients
Bulgogi:
1/2 cup soy sauce or coconut aminos
1/3 cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (1/8") boneless beef rib-eye steak or short ribs
Crisp rice and assembly:
3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)

Bibimbap Mix-Ins (Sesame Pepper Bean Sprouts , Sesame Carrots , Garlicky Spinach , Soy-
Glazed Shiitake Mushrooms , Wakame , and Gochujang-Date Sauce )

8 fried eggs
Kimchi

Preparation
For bulgogi:
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or
up to 3 hours.
​
For crisp rice and assembly:
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out
in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and
crisp on bottom, about 15 minutes.

Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter
of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes.
Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.

Sides:
Sesame-Pepper Bean Sprouts
1 Comment
Boston Upholstery link
7/2/2022 08:23:06 am

Good blog postt

Reply



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    Kayla Wexelburg

    Culinary Anthropologist
    ​
    One who travels the world and conducts ethnographic research on food in connection with its people, their traditions and the geographic landscape from which the food is born.

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