Best Bee Beem Bhop Recipes

BI BIM BOP

Steps:

• Make a marinade for the beef. Mix the soy sauce, garlic, sugars, green onions, sesame seeds, salt, & pepper in a bowl. Add the sliced beef to the marinade and toss until themeat is well coated. Marinate it for at least 2 hours is the fridge, overnight of possible.
• Preheat an oven to 425 degrees and place 4 Korean-style stone bowls in oven.
• Start cooking your rice.
• Combine shiitake mushrooms and 1/2 cup hot water in a bowl. Allow the muchrooms to soak for 10 minutes, they should then be soft. Cut off the stems and throw them away. Cut the caps into thin slices & set aside.
• Bring a saucepan with about 1/2 cup water to a boil. Add spinach to the water just long enough to wilt the leaves, under 1 minute. Drain & pat dry then set aside for later.
• Combine cucumber and carrots in a bowl. Season with salt and pepper. Set aside for later.
• Preheat a wok or large skillet over medium-high heat.
• Cook carrots and cucumbers in 1 tablespoon of sesame oil. Stir frequently until softened, about 3 minutes. Remove from pan and set aside for later.
• Add 1 tablespoon of sesame oil to the pan, and cook spinach in sesame oil for 2 minutes. Remove from pan and set aside for later.
• Add the meat and all of the marinade to the wok/skillet. Cook for about 5 minutes, stirring frequently. The liquid should reduce by 1/2.
• Take the stone bowls out of the oven. BE CAREFUL, THEY ARE HOT!
• Coat each bowl with sesame oil then add 1 cup of the rice into each bowl. press the rice firmly into the bottom. Listen for the sizzle. That means the bowl is telling you it's hot enough.
• Top each bowl of rice with the cucumbers, carrots, bean sprouts, spinach, mushrooms, & beef.
• Just before you serve the bowls, place a raw egg yolk on to of each bowl, drizzle with 1 tablespoon of sesame oil, and top with nori. I've had the Bi Bim Bop with a fried egg on top instead of the raw yolk, so if you are scared of raw eggs, go that route.
• Serve the chili bean paste (Kochujang) in a small bowl on the side.
• To eat, simply add Kochujang to taste, then stir everything together with a soup spoon making sure to be careful of the hot bowl.

BEE-BIM-BOP RECIPE - (4.6/5)

Steps:

• 1. to prepare the marinade first combine soy sauce, sesame oil, rice vinegar and black pepper in a small bowl. Whisk them together. 2. put the beef in the freezer for about 1 hour to make it easier to slice 3. Slice the beef steak into thin slices, pour in the marinade and marinate the beef for about 3 hours or just overnight. 4. Heat a tsp of sesame oil in a large skillet over medium heat, and once hot, add the marinated beef slices and fry them until brown. Then take them out of the skillet and set aside on a plate. (cook rice (either in rice cooker or microwave, while this is going on) 5. Now fry the eggs in the same oil for about 5 minutes, on one side, then flip over and fry for 30 seconds on the other. 6. Cook the spinach, cucumber, radish and carrot all together in a pot of boiling water till they turn tender. 7. Now stop the cooking process and marinate the vegetables with the mixutre of thai chili paste, sea salt, sugar and remaining sesame oil and vinegar. 8.Now arrange beef, spinach, cucumber, carro and radish on the plate and top off with fried egg and serve.

KOREAN BIBIMBAP & BULGOGI RECIPE - (4.6/5)

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. Bulgogi: 1 pound rib-eye Marinade: 1/2 cup soy sauce 1 Korean pear or Asian pear, grated with juices 2 tablespoons finely chopped garlic 1/2 small white onion, grated or sliced 1 tablespoon grated fresh ginger 2 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons sesame seeds, toasted 2 tablespoons toasted sesame oil 1 tablespoon ground red pepper 1/4 teaspoon ground black pepper 2 green onions, thinly sliced 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up) 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 1 tablespoon sesame seeds 2 teaspoons sesame oil Combine all ingredients in a small bowl. Mix well.