BIBIMBAP (KOREAN BEEF BOWL)
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It was about a decade ago while I first tried bibimbap. It was a comically vast bowl of pan-seared vegetables, steamed rice, marinated meat, a extremely uncooked egg, and plenty of spicy sauce, served in a single among these regularly occurring Asian restaurants that appear to supply all likely types of Asian meals (Chinese, Korean, Japanese, Thai, you identify it!). I was skeptical at first, but I was today won over via all the textures and flavors, and of course, its distinctive hot sauce. Since then, I’ve all the time ordered bibimbap every time I discovered myself in a Korean eatery. There are much of ameliorations on bibimbap — after all, this dish or variants of it's been round for centuries — and this recipe is my rendition with my favourite bibimbap ingredients.
Bibimbap (Korean pork bowl)
Bibimbap is a Korean pork bowl with rice, marinated beef, an assortment of vegetables like mushrooms and zucchini, and sunny aspect up eggs.
Ingredients:
1 cup raw white rice
10 ounces mushrooms sliced
5 ounces carrots sliced
1 zucchini sliced
3 eggs
3 tablespoons gochujang
3/4 teaspoon black sesame seeds
For the steak marinade:
3/4 pound flank steak thinly sliced
2 tablespoons soy sauce
1 tablespoon corn starch
Instructions:
Make the marinade: Rub corn starch onto sliced flank steak in a bowl. Drizzle soy sauce over the steak. Let sit within the refrigerator for no less than 30 minutes.
Cook the rice: Cook rice according to bundle instructions. Distribute the rice amongst 3 serving bowls.
Cook the toppings: Heat a pan over medium warmth till hot, a number of minutes. Cook every of the vegetable toppings in turn, till they simply bounce to grow to be tender, about 8 minutes for the carrots, 5 minutes for the mushrooms, and 5 minutes for the zucchini. Sear the steak till now not pink, about 3 minutes. Fry the eggs on one aspect till the whites are agency however the yolks are nonetheless liquid.
Assemble the bowls: Distribute the toppings amongst the serving bowls with rice. Drizzle gochujang over the serving bowls. Sprinkle with black sesame seeds. Serve immediately.
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