Friday, August 23 –
Sooooooooooooooo much good food. This, I’m pretty sure, was one of the best blog dinners ever. My mouth still waters thinking about it, and it happened two weeks ago!
I made Bibim Bap, using the marinade recipe below instead of bottled sauce. I also purchased cabbage kimchi, seaweed salad, and pickled ginger to go on the side. Sir VJ and RubsWithLove made short ribs, pork belly, mushrooms, stuff for lettuce wraps, and a bean sprout salad. They also purchased cucumber kimchi. Sir VJ had a table-top grill that he set up outside on the picnic table and grilled the ribs, pork belly, and mushrooms right in front of us. It was amazing times a million.
I made the marinade and put it into a ziplock bag (I don’t have a juicer, so for the pear I just put it into a food processor and then strained the juice). Then I cut the beef (which was actually a sirloin cut) into thin strips and put them into the marinade. I put that in the fridge while I prepped the veggies and the hot sauce. I cut and sliced and prepped all of the veggies into their own bowls and set them aside. Then I made the hot sauce into a bowl and set that aside. I made the executive decision to use just one pot of boiling water to cook all of the veggies, even though it says not to. How bad could it be? Turns out, it wasn’t bad at all – it worked just fine. I started with the carrots, then the zucchini, then the mushrooms, then the sprouts, and last was the spinach. Once all of the veggies were done, I put the beef and marinade into a hot pan and cooked until *just* done enough. While I was doing that, WingWoman cooked us some fried eggs, leaving the yolk as runny as possible.
Into the bowl went rice, then some of each of the cooked veggies, then little bits of ripped up seaweed sheets, then sesame seeds, then the meat, then the egg, and then I dumped the cooked sauce over the top of all of the bowls.
We dug into the Bibim Bap (read: devoured) and there was much “mmmmmmmmmmm”ing going on. With the short ribs, pork belly, mushrooms, garlic, and sides, there was so much food I didn’t want to get up from the table. Absolutely epic dinner. Thank you to all of my Korea dinner friends, it was a night I’m going to remember and drool over for a very long time!
(recipe borrowed from the cooks at: http://recipes.wikia.com and http://koreanfood.about.com)
- 4 slice bulgogi beef – (⅛ lb)
- 2 tbsp bottled bulgogi marinade
- 1 tsp oil
- 4 x fresh shiitake mushrooms sliced
- 1 tsp oil
- 1 tbsp bottled bulgogi marinade
- 2 x carrots
- 4 cup spinach
- 1½ cup soybean sprouts
- 1 large zucchini
- ¼ cup red pepper paste (kochujang)
- ½ tsp sesame seeds
- 2 tsp honey
- 1 tsp sesame oil
- 1 garlic clove minced
- ½ cup bottled kimchi cut thin strips
- 1½ tsp sesame oil
- 1 tsp sesame seeds
- ½ sht nori seaweed – (8″ square) sliced into fine, thin strips
- 1 fried egg
Beef: Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour. Remove the beef from the marinade and cut into ½-inch slices. Heat the oil in a skillet over medium-high heat. Add the beef and stir-fry until cooked through, 1 minute. Note: cook the beef just before assembling the dish.
Vegetables: Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes. Set aside. Cut the carrots into very thin, long strips. The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water. Blanch the spinach 30 seconds. Drain and squeeze dry. Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds. Cut the zucchini into very thin slices. Cook the zucchini in boiling water until tender, about 3 minutes.
Rice: Wash the rice several times in cold water until the water is clear, rubbing the rice well. Drain. Place the rice in a heavy pot; add 3 cups of cold water. Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.
Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl. Set aside.
Assembly: Place the hot cooked rice in a large serving bowl. The vegetables can be at room temperature. Arrange them on top of the rice in separate groups, along with the kimchi. Sprinkle with the sesame oil and sesame seeds. Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.
Korean Meat Marinade (Bulgogi sauce)
- 3 Tbsp chopped garlic (about 2 cloves)
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp honey
- 2 Tbsp fresh squeezed juice from an Asian pear
- 1 Tbsp Japanese rice wine (mirin)*
- 1 Tbsp sesame oil
- 3 green onions, finely chopped (including white part)
- 1 tsp pepper
Preparation: Mix marinade together until sugar and honey are dissolved/distributed. Can be stored in refrigerator or freezer for use on beef, pork, and chicken. (Serves 4) *If you don’t have access to the rice wine, a splash of dry white wine will also work here.