Bibimbap Bowl Food

BIBIMBAP BOWL

Steps:

• For the rice: Bring the water to a boil in a pot. Add the rice and bring back to a boil; boil for 5 minutes, uncovered. Cover, reduce heat to low and cook 7 minutes more until water absorbs. Remove from heat and let stand 5 to 10 minutes to serve.
• For the bibimbap sauce: Whisk up gochujang, water, brown sugar, sesame oil, vinegar and garlic in small bowl and serve in ramekins on side of bowls for topping.
• For the mushrooms: Heat oil in medium-large nonstick skillet over high heat. Brown mushrooms, reduce heat to medium, add salt, pepper, shallots and garlic and toss 1 to 2 minutes. Add Shaoxing or sherry and let it absorb. Transfer mushrooms to a bowl or platter and return skillet to heat for the asparagus.
• For the asparagus: Heat oil in skillet over medium-high heat. Add asparagus and saute 3 minutes. Add salt, pepper and juice of 1 lemon or lime. Transfer asparagus to a bowl or platter and reserve skillet for the chard.
• For the protein: Heat oil over medium-high heat in separate nonstick skillet, add meat and break it up with a wooden spoon. Cook until browned, about 5 minutes, then season with salt and pepper. Stir in soy sauce, sesame oil and chili garlic paste.
• For the spinach or chard: Meanwhile, heat oil over medium to medium-high heat in reserved skillet; add garlic and stir 1 minute. Wilt in spinach, season with salt and pepper, add sesame oil and seeds, remove from heat and transfer to a bowl.
• For the eggs: When ready to serve, melt butter over medium heat in small nonstick skillet. Add eggs, cover pan and cook to easy or medium, 3 to 5 minutes.
• Fill bowls with rice and arrange toppings: protein of choice, vegetables and bean sprouts. Top with scallions and egg and pass sauce.

BIBIMBAP

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.
• 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
• 2 teaspoons sesame oil
• Combine all ingredients in a small bowl. Mix well.

EASY BIBIMBAP

Steps:

• Put the steak into a bowl and add the soy sauce.
• Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.
• When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.

BIBIMBAP WITH KIMCHI BOWL

Steps:

• Trim the stems from the Swiss chard. Tear the leaves into bite-size pieces. Reserve half of the stems for another use. Slice the remaining stems into 2-inch lengths, then into thin matchsticks and transfer them to a medium bowl. Stack the cucumber rounds and slice them into matchsticks. Add them to the bowl with the chard stems, along with the carrot and radish slices. Toss with the sugar and 3/4 teaspoon of the salt; let stand as you prepare the rest of the meal.
• Meanwhile, pour 1 tablespoon of the canola oil into a large skillet over medium heat. Use tongs to add the Swiss chard leaves in batches, adding more as each batch cooks down. Add the pinch of salt and cook, stirring frequently with the tongs, until the leaves are wilted and the pan is mostly dry, 3 to 4 minutes. Remove from the heat; use a spatula to push the greens to one side of the pan. Holding the chard in place and gently squeezing, tilt the pan over the sink to pour off any excess liquid. Transfer the chard to a bowl and stir in 1 teaspoon of sesame oil and the sesame seeds. Wipe out the skillet.
• Just before serving, heat the remaining 1 tablespoon of canola oil and the remaining teaspoon of sesame oil in the skillet over medium heat. Press the rice into the skillet, making a thick cake. Cook, without stirring or shaking, until a golden brown crust forms on the bottom of the rice, 4 to 5 minutes. Rinse and drain the sliced-vegetable mixture in a colander (wiping out the bowl it was in), then blot it dry with paper towels or a clean dish towel and return it to the bowl. Add the vinegar and toss to incorporate.
• Cut the nori sheets into 2" squares. Wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp. Alternatively, roast them under a broiler for just a few seconds, watching carefully so they don't burn. When crisp, slice into thin strips with a chef's knife or crumble with your fingers.
• To serve, use a spatula to scoop out the rice and divide it among four bowls, ensuring that everyone gets some of the crispy part.
• Top with the chard greens, kimchi, tofu and the vegetable mixture. Garnish with the nori and serve immediately, passing gochujang at the table.