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Bi Bim Bop (Korean)




Source of Recipe


Azlinda


List of Ingredients




Bi Bim Bop (Korean)


1 lb. or your preference, sirloin tip steak
1 C. teriyaki sauce (see recipe)
3 C. uncooked long-grain white rice
1/2 lb. (8 oz.) bean sprouts
8 to 10 oz. fresh spinach
2 or 3 T. vegetable sauce
2 cloves garlic, finely minced
2 tsp. sugar
1 tsp. salt
1 tsp. vinegar
2 large radishes
2 cucumbers
2 T. sesame oil
4 eggs
Hot chile paste, to serve on the side


Teriyaki Sauce:
1/2 C. soy sauce
1/2 C. sugar
1/2 C. sesame oil
1/2 C. rice wine (not rice wine vinegar)
1 tsp. black or white pepper
Pinch salt

Mix all ingredients thoroughly.

Makes 1 1/2 cups

Vegetable Sauce:
1/4 C. soy sauce
1/2 C. sesame oil
1 tsp. salt
1 tsp. black or white pepper


Recipe




Mix all ingredients thoroughly. Makes 3/4 cup


Freeze the beef for at least 1 hour to make it easier to handle. Slice, cutting across the meat's grain, into 1/4-inch-thick strips, or smaller.

Marinate beef strips in the teriyaki sauce for about 3 hours or overnight.

About 30 minutes before you want to eat, begin cooking the rice according to package directions.

Meanwhile, bring two pots of water, about 2 quarts each, to a boil.
When water boils in one pan, drop in sprouts and allow to cook for only 20 seconds, then remove the sprouts and rinse under cold water (to cool them enough to stop the cooking process). Drain on paper towels. Then, cook the spinach the same way in the second pot.

In a small bowl, mix the sprouts with 1 or 2 tablespoons of the vegetable sauce and half the garlic. In a second bowl, do the same with the spinach. Set aside.

In a small bowl, mix together sugar, salt and vinegar. Set aside.

Cut the cucumbers in half lengthwise, then use a spoon to scoop out the seeds. Chop in half horizontally, then slice each half into long, thin, matchstick pieces. Marinate in enough of the vinegar mixture - a little more than half - to coat all the cucumber pieces. Slice the radishes into thin strips and marinate in the rest of the vinegar mixture.

Heat sesame oil in a large, wide skillet over medium-high heat. Drain the beef, discarding marinade, and add beef to the skillet. Cook, stirring occasionally, until the beef cooks through, 2 to 5 minutes, depending on how thinly the pieces are sliced. Set aside and keep warm.

Into the same skillet, crack the eggs and fry each egg about 5 minutes on one side. Then flip over and fry for 30 seconds on the other.

Divide rice among serving dishes. Spoon beef, sprouts, spinach, cucumber and radish into their own discrete areas decoratively on top of the rice. Top each with the fried egg. If you wish, spoon some chili paste into each serving and stir the ingredients together. Or let each diner mix his or her own bowl.

Serves 4.