Bibimbap

Bibimbap is a Korean dish that translates to "mixed rice." It's usually served in a hot stone bowl with rice, seasoned veggies, gochujang (Korean red pepper paste) and often beef and/or egg. This is not a totally authentic version, but you can make it in about an hour while the rice cooks and use up all kinds of vegetables hanging out in your fridge. To slice your meat thinly, it helps to put it in the freezer for an hour or you can ask your butcher to do it. It's a little time consuming because you sauté the vegetables separately, but it is great for picky eaters and fun for a family meal if everyone assembles their own bowl. It is traditionally served with a raw egg, but I prefer a fried egg (or no egg at all.)

Bimbimbap (serves 4-6)

Ingredients:

1.5 cups rice

Meat marinade:

1/2 cup reduced sodium soy sauce
1/3 cup finely grated Asian pear with juice
1 Tbs minced ginger
1 Tbs minced garlic
1 Tbs brown sugar
2 Tbs sesame oil
1 Tbs gochujang (substitute Siracha) or leave out completely if you don't like it spicy
1 lb boneless shortrib or boneless ribeye, thinly sliced

Veggies options (use any, all or whatever you have in the fridge that needs using up):
2 cups grated or julienned carrot
4 cups spinach or roughly chopped kale
2 cups bean sprouts
1-2 cups sliced mushrooms (button, cremini, shiitake, enoki or oyster are nice)
1-2 sliced zucchini or squash
small cubes of sweet potato or squash (these will take slightly longer to cook)
sesame oil

Garnish (use any or all):
chopped cilantro
chopped scallions
sliced cucumber marinated in a couple tablespoons of seasoned rice vinegar
gochujang or Siracha
toasted sesame seeds
fried eggs
kimchi

Method:

-Cook rice according to package directions.

-While rice is cooking, whisk together all marinade ingredients in a bowl and add meat. Mix with your hands to make sure meat is evenly exposed. Let marinate on the counter while you assemble and cook your veggies.

-Sautée each vegetable separately in a hot pan with about a Tbs sesame oil. This will take about 20 minues, depending on how many vegetables you're cooking. There's no need to clean the pan each time, just make sure you get all the vegetables out before moving on to the next. Each vegetable should take about 3-5 minutes to cook although sweet potatoes and squash will take longer. Justt stick a fork in them to see if they're done. It should go through easily. You want each vegetable cooked through, but not mushy. Season with a little salt and as each vegetable cooks, set aside in small bowls and cover with foil. Alternatively, you can put the vegetables in one oven or microwave safe dish, keeping them as separate as you can. Place the pan in a warm oven while you cook the beef or microwave just prior to serving.

-Once all veggies are cooked, use the same pan to cook the beef in three batches. Make sure the pan is very hot and add a Tablespoon of sesame oil or vegetable oil with each batch. Cook for about a minute or minute and a half on each side, the beef should be medium rare in the middle and browned on the outside. As beef cooks remove to a bowl and keep covered with foil.

-To assemble, divide rice among bowls. place veggies around the side and beef and fried egg on top. Garnish with chopped cilantro, scallions, hot sauce, sesame seeds and serve kimchi alongside.