Bibimbap By Chef Esther Choi Recipe By Tasty

BIBIMBAP BY CHEF ESTHER CHOI RECIPE BY TASTY

Steps:

• To marinate the meat, add the ribeye to a medium bowl with the green onion, red chili, garlic, soy sauce, sesame oil, sugar, and mirin. Mix until the meat is well-coated. Marinate in the refrigerator for at least 30 minutes.
• Bring a large pot of water to boil over high heat and season generously with salt. Blanch the spinach for 30 seconds, transfer to an ice bath to shock, and drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, a pinch of salt, and pepper.
• Blanch the bean sprouts for 1-2 minutes, then shock the ice bath. Strain and pat dry with a paper towel. Transfer to a small bowl and season with 1 teaspoon sesame oil, a pinch of salt, and pepper.
• In a medium skillet over medium heat, add 1 tablespoon of sesame oil, the yellow squash, and 1 teaspoon salt. Sauté for 2-3 minutes, until the squash is softened. Set the squash aside in a small bowl.
• In the same skillet over medium heat, add another tablespoon of sesame oil, the zucchini, and 1 teaspoon of salt. Sauté for 2-3 minutes, until the zucchini is softened. Set aside in a small bowl.
• Add another tablespoon of sesame oil, the daikon, and a teaspoon of salt to the same skillet and for sauté over medium heat for 30 seconds. Add ¼ cup (60 ml) of water and cook until liquid has evaporated, 4-5 minutes. Set aside in a small bowl.
• In the same skillet over medium heat, add another tablespoons of sesame oil, the carrots, and 1 teaspoon of salt and sauté for 2-3 minutes, until softened. Set aside in a small bowl.
• In a small bowl, pour the hot water over the dried mushrooms and soak for 5 minutes, or until the mushrooms have softened. Wring out excess moisture from the mushrooms and thinly slice.
• In the skillet over medium heat, add 1 tablespoon of sesame oil and sauté 1 minced clove of garlic for 30 seconds, or until fragrant. Add the mushrooms and sauté for 2-3 minutes more. Set aside in a small bowl.
• Add the remaining ¼ cup (60 ml) of sesame oil to a liquid measuring cup or small bowl. Add 2 teaspoons of salt, the remaining minced garlic clove, the gochugaru, and sesame seeds and whisk to combine.
• Pour a bit of the seasoned oil over the sautéed beans sprouts, sliced cucumber, and blanched spinach, tossing with your fingers to coat.
• Heat a large skillet over high heat, then add the ribeye and marinade and stir-fry for 2-3 minutes, until the beef is browned. Remove the pan from the heat.
• Assemble the bibimbap: Place the rice in the center of a shallow dish. Add the cucumber, mushrooms, zucchini, carrots, daikon, spinach, bean sprouts, and yellow squash around the sides of the rice. Scoop the beef into the center of the rice and top with the fried egg. Garnish with thinly sliced green onions and nori and a sprinkle of sesame seeds.
• Serve the bibimbap with kimchi and gochujang. To eat, mix everything together.
• Enjoy!

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)

Steps:

• Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

CHICKEN BIBIMBAP RECIPE BY TASTY

Steps:

• In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.
• Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
• Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.
• In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.
• In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.
• In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.
• Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.
• To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.
• Enjoy!

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)

Steps:

• Stir together cucumber pieces and gochujang paste in a bowl; set aside.
• Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce..
• Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes. Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
• Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
• Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.