New: March 2014
Adapted from plated.com recipe
bipimbap
1½ cup sushi rice
¼ cup soy sauce (gluten-free)
4 tablespoons sesame oil, divided
2 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
10 ounces flank steak
1 clove garlic
½ English cucumber
1½ cups baby spinach
½ cup bean sprouts
6 ounces cremini mushrooms
½ tablespoon gochujang (korean chili paste)
1 tablespoon canola oil
1¼ cups water
3 eggs
kosher salt
black pepper
1. Cook rice in rice cooker
2. Meanwhile, combine soy sauce, half of sesame oil, rice wine vinegar, and dark brown sugar in a large resealable plastic bag. Rinse steak and pat dry with paper
towel. Add to bag and shake to coat. Set aside to marinate at room temperature for 15 minutes. Mince garlic. Rinse cucumber, thinly slice, and place in a small bowl. Sprinkle over salt and set aside. Rinse spinach and bean sprouts and pat dry.
3. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Heat a medium pan over medium-high heat. When pan is just smoking, add mushrooms and season with salt. Cook until browned, 2 minutes. Reduce heat to medium and continue to cook, stirring, until softened, 6 minutes. Add garlic and spinach and cook until spinach is wilted, 2 minutes. Remove ingredients from pan and set aside.
4. Place pan from mushrooms over medium-high heat. Remove steak from marinade, allowing excess to drip off, and season both sides with salt. When pan is just smoking, add steak and sear until browned on outside and medium rare, about 2 minutes per side. Remove from pan, allow to rest for 5 minutes, then thinly slice against the grain.
5. Meanwhile, heat 1 tablespoon canola oil in a medium nonstick pan over medium
heat. When oil is shimmering, carefully crack eggs into pan. Season with salt and pepper. Cook without moving until whites are set but yolks are still runny, 2-3 minutes. Transfer to a plate and set aside.
6. Add remaining sesame oil to pan from steak over medium-high heat. When oil is shimmering, add rice in a single layer. Cook without moving until rice is golden on the bottom, about 5 minutes.
7. Remove from heat and top with sliced steak, cucumber, mushroom, spinach, bean sprouts, and add fried eggs. Sever family-style with chili paste alongside, if desired.
1½ cup sushi rice
¼ cup soy sauce (gluten-free)
4 tablespoons sesame oil, divided
2 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
10 ounces flank steak
1 clove garlic
½ English cucumber
1½ cups baby spinach
½ cup bean sprouts
6 ounces cremini mushrooms
½ tablespoon gochujang (korean chili paste)
1 tablespoon canola oil
1¼ cups water
3 eggs
kosher salt
black pepper
1. Cook rice in rice cooker
2. Meanwhile, combine soy sauce, half of sesame oil, rice wine vinegar, and dark brown sugar in a large resealable plastic bag. Rinse steak and pat dry with paper
towel. Add to bag and shake to coat. Set aside to marinate at room temperature for 15 minutes. Mince garlic. Rinse cucumber, thinly slice, and place in a small bowl. Sprinkle over salt and set aside. Rinse spinach and bean sprouts and pat dry.
3. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Heat a medium pan over medium-high heat. When pan is just smoking, add mushrooms and season with salt. Cook until browned, 2 minutes. Reduce heat to medium and continue to cook, stirring, until softened, 6 minutes. Add garlic and spinach and cook until spinach is wilted, 2 minutes. Remove ingredients from pan and set aside.
4. Place pan from mushrooms over medium-high heat. Remove steak from marinade, allowing excess to drip off, and season both sides with salt. When pan is just smoking, add steak and sear until browned on outside and medium rare, about 2 minutes per side. Remove from pan, allow to rest for 5 minutes, then thinly slice against the grain.
5. Meanwhile, heat 1 tablespoon canola oil in a medium nonstick pan over medium
heat. When oil is shimmering, carefully crack eggs into pan. Season with salt and pepper. Cook without moving until whites are set but yolks are still runny, 2-3 minutes. Transfer to a plate and set aside.
6. Add remaining sesame oil to pan from steak over medium-high heat. When oil is shimmering, add rice in a single layer. Cook without moving until rice is golden on the bottom, about 5 minutes.
7. Remove from heat and top with sliced steak, cucumber, mushroom, spinach, bean sprouts, and add fried eggs. Sever family-style with chili paste alongside, if desired.
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