Bibimbap With Clams Kale Daikon And Carrots Recipes

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 (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.

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 WITH CHICKEN AND MUSHROOMS

Steps:

• Marinate the chicken. Mix together the soy sauce, sesame oil, garlic, ginger, scallions and pepper and toss with the sliced chicken. Refrigerate for 30 minutes.
• Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds, chili paste and salt to taste in a small bowl or measuring cup. Set aside.
• While the chicken is marinating, toss the prepared turnips with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. Add salt or soy sauce to taste. Set aside in the refrigerator.
• Steam the broccoli rabe over an inch of boiling water until tender, about 5 minutes, or blanch for 3 to 4 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.
• Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact. Add the canola oil. Stir-fry the chicken for 3 to 5 minutes, until it is lightly browned and displays no sign of pink, and remove to a plate. Do not overcook or the pieces will be dry. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.
• Fry the eggs in the hot pan or in a separate 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 surround with the chicken 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 (KOREAN VEGETARIAN NOODLES)

Steps:

• In a bowl, whisk gochujang, lemon-lime soda, miso, corn syrup, sesame oil, garlic, ginger, vinegar and sesame seeds until smooth. Set aside.
• Bring a 4-qt saucepan of water to a boil and add sprouts. Cook until crisp tender (30 seconds). Transfer to a bowl of ice water, drain and dry with paper towels. Set aside.
• Repeat procedure with spinach (squeeze out as much liquid as possible when draining). When finished, pour boiling water into a bowl and add mushrooms. Let soften for 30 minutes. Drain, remove stems, and slice 1/4 inch thick. Set aside.
• Heat 1 tbsp canola oil and 1/2 tsp sesame oil in a 10 inch nonstick skillet over medium heat. Add 1 tsp garlic, 1/2 tsp ginger and mushrooms. Season with salt and pepper. Cook until hot (2 minutes). Transfer to a bowl. Set aside.
• Repeat procedure, using same amounts of canola oil, sesame oil, garlic, and ginger with the gosari, squash, carrot and radish. Season each with salt and pepper. Set each aside in separate bowls and add 1/4 tsp sesame seeds to radishes.
• Add 1 1/2 tsp garlic, 1/4 tsp sesame oil, salt, and pepper each to sprouts and spinach and stir well.
• Heat remaining canola oil in skillet and add tofu. Cook, turning once, until browned (4-6 minutes). Transfer to a plate and cut each in half.
• When ready to serve, place 1 cup rice each in center of 4 bowls, drizzle a little sesame oil over each mound of rice and top each with a fried egg. Place 1/4 of mushrooms in a mound in each bowl over the rice.
• Working clockwise, arrange 1/4 each squash, carrot, radish, spinach, sprouts, gosari, chicory, and lettuce. Place tofu on lettuces and sprinkle with sesame seeds and scallions. Serve with sauce on the side.
• Each diner should stir their bibimbap vigorously before eating. Bibimbap is considered Korean therapy food which makes sense given that the notion of food as medicine is a fundamental one in Korean cooking and the stirring helps to relieve stress.