BIBIMBAP

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I love the spicy, savory taste of Korean bibimbap, but I couldn't find a recipe here. I looked online and talked to some Korean friends, and this was the result. I hope you enjoy this dish as much as I have! To eat, just mix everything in the bowl together and enjoy with Korean hot chile sauce!

Provided by tif

Categories     World Cuisine Recipes     Asian     Korean

Time 1h20m

Yield 2

Number Of Ingredients 20

3 tablespoons soy sauce
3 tablespoons white sugar
5 tablespoons sesame oil, divided, or to taste
1 tablespoon garlic, minced
1 teaspoon minced fresh ginger root
½ pound beef brisket, thinly sliced, or to taste
1 cup uncooked white rice
1 ½ cups water
1 cup dried shiitake mushrooms
1 small eggplant, cut into 1/4-inch slices
salt to taste
1 small yellow squash, cut into 1/4-inch slices
2 carrots, chopped
1 cup broccoli florets
1 cup bean sprouts
2 eggs
1 ½ tablespoons rice vinegar
4 leaves red leaf lettuce, cut widthwise into strips
1 daikon radish, peeled and cut into matchsticks
2 green onions, chopped

Steps:

  • Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
  • Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
  • Place mushrooms in a bowl of warm water. Soak for 20 minutes.
  • Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
  • Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
  • Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
  • Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
  • Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
  • Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
  • Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
  • Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
  • Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

Nutrition Facts : Calories 1358.1 calories, Carbohydrate 184.9 g, Cholesterol 232.5 mg, Fat 57.1 g, Fiber 24.4 g, Protein 40.3 g, SaturatedFat 13.1 g, Sodium 1665.7 mg, Sugar 35.5 g

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