Bibimbap With Clams Kale Daikon And Carrots Food

BIBIMBAP WITH CLAMS, KALE, DAIKON AND CARROTS

Steps:

• In a small bowl or measuring cup, mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds, chili paste and salt to taste for the vegetables. Set aside.
• In separate bowls, toss the prepared daikon and carrots with salt to taste and cover with cold water. Soak for 15 to 30 minutes. Drain and squeeze dry. Place in separate bowls and toss each with 1 tablespoon of the vinegar and sesame oil mixture. Add salt or soy sauce to taste. Set aside in the refrigerator.
• Blanch the kale for 2 to 3 minutes in salted boiling water. Transfer to a bowl of cold water, drain and squeeze out excess water. Remove from the heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture. Add salt or soy sauce to taste.
• Rinse the clams in several changes of water and brush them to remove sand.
• Combine the wine, water, crushed garlic, ginger, scallions and dried chili pepper in a lidded pot or pan and bring to a boil. Add the clams, cover and steam until they open, about 3 minutes. Using tongs, remove the clams to a bowl, cover and keep warm. Strain the liquid in the pot through a cheesecloth-lined strainer set over a bowl and return to the pan. Add the sugar, soy sauce, sesame oil and any liquid that has accumulated in the bowl with the clams, and bring to a boil. Reduce to about 1/2 to 1/3 cup and remove from the heat.
• Fry the eggs in a nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.
• Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and top with a spoonful of the broth from the clams. Surround with the clams and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.

BIBIMBAP

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.

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.

SHEET-PAN BIBIMBAP

Steps:

• Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
• On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
• Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
• To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.