Tag: beef
Bibimbap
Bibimbap
In Korean, bibim means “to mix”, and bap means “rice”. So bibimbap is meat, vegetables, egg, and sauce mixed with rice. But it’s a lot more then that. Bibimbap is traditionally served in a hot stone bowl called a dolsot. The inside of the hot bowl is brushed with sesame oil. The rice is cooked in the bowl, creating a crispy rice layer. Then the toppings of your choosing are placed on top of the rice. An egg is cracked in the center and is drizzled with bibimbap sauce. Then, using your chopsticks, everything is stirred together in the bowl with the heat continuing to cook the bibimbap.
Servings: 2
Equipment
- dolsot stone bowl
- ramekins
Ingredients
- 2 cups steamed rice
- sesame oil
Toppings
- 6 oz sirloin thinly sliced and julienned
- 1/2 bunch spinach
- 1 carrot peeled and julienned
- 1/2 zucchini julienned
- 2 king oyster mushrooms sliced
- 2 green onions chopped
- garlic minced
- soy sauce
- sesame oil
- toasted sesame seeds
- salt and pepper
- 2 large eggs
- vegetable oil
Bibimbap Sauce
- 2 tbsp gochujang paste
- 1 1/2 tbsp water
- 1/2 tbsp sugar
- 1/2 tbsp sesame oil
Instructions
Prepping the Toppings
- Marinate the beef with 1 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp green onion, and 1/2 tsp of sesame seeds for 10 minutes. Sauté in 1/2 tbsp of oil for 5 minutes until cooked through. Set aside.
- Sauté the carrots in a 1/2 tbsp of oil over medium high heat for 2 minutes. Season with salt and pepper. Set aside.
- Sauté the zucchini, 2 tbsp green onion, and 2 minced garlic cloves in a 1/2 tbsp of oil over medium high heat for 2 minutes. Toss with 1/2 tsp of toasted sesame seeds and set aside.
- Sauté the mushrooms in a 1/2 tbsp of oil over medium high heat for 3-4 minutes. Season with salt and pepper and set aside.
- Sauté the spinach, 2 minced garlic cloves, 1 tbsp of green onion, and toasted sesame seeds in 1/2 tbsp of oil medium high heat for 2 minutes. Set aside.
- Mix together the bibimbap sauce ingredients. Set aside.
NY Strip Bulgogi
NY Strip Bulgogi
Want your bulgogi to be a little more extravagant? Try using a higher end cut like a NY strip steak. Trim off the fat cap (in any other cirmstances, I’d call this blasphemeat), then slice on a bias 1/4” pieces. You want the pieces thicker than the traditional paper thin slices used with regular bulgogi. The beef gets marinated for an hour. You can then either broil or sear the beef in a grill pan. The beef will take 5 minutes total time to cook. Serve the bulgogi with perilla leaves. Garnish with green onions and sesame seeds.
Ingredients
- 1 lb strip loin steak
- 3 tbsp soy sauce
- 1 1/2 tbsp sugar
- 1 tbsp mirin
- 2 tbsp pineapple juice
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 1 tbsp sesame oil
- 1/4 tsp black pepper
- perilla leaves for serving
Garnish
- green onions finely chopped
- sesame seeds
Instructions
- Trim all of the fat from the strip loin.
- Slice the strip loin on a bias into 1/4” thick slices.
- Mix together the marinade ingredients.
- Marinate the beef for 1 hour.
- Turn on your oven’s broiler. Place the beef on a rack on a baking pan lined in foil.
- Broil for 2-3 minutes a side. Alternatively, you can sear the beef in a grill pan over high heat. Make sure not to overcrowd the pan.
Kabocha Korokke (Japanese Pumpkin Croquettes)
Kabocha Korokke (Japanese Pumpkin Croquettes)
Korokke are the Japanese equivalent of a potato croquet. You can use kabocha pumpkin, sweet potatoes, ir just regular potatoes when preparing this savory appetizer. The korroke can be shaped into oval sized patties or into smaller ping pong sized balls. Once formed, place on a parchment paper lined baking pan in the freezer to firm up. Then dredge them in flour, egg, then panko breadcrumbs. The korroke fry for a couple of minutes a side u til golden brown and crispy. Serve the korroke with tonkatsu sauce.
Equipment
- potato masher
Ingredients
- 1 lb kabocha squash seeded and cut into cubes
- 1/2 lb ground beef
- 1/2 medium onion finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup flour
- 1 large egg beaten
- panko breadcrumbs
- vegetable oil for frying
- tonkatsu sauce
Instructions
- Place the kabocha in a steamer. Steam for 10 minutes.
- Place the kabocha in a bowl and mash with a potato masher.
- Brown the ground beef in a small sauté pan over medium high heat for 5 minutes.
- Add in the onions and cook for 2 minutes. Drain any excess oil.
- Mix in the ground beef and onions, salt, pepper, and nutmeg to the mashed kabocha. Let cool.
- Form the dough into 6-8 oval shaped patties. Place on a baking sheet lined in parchment paper. Place in the freezer for 30 minutes.
- Dredge the croquettes in flour, then egg, then panko breadcrumbs.
- Heat up 1” of vegetable oil in a sauté pan over medium high heat. Place some of the croquettes into the oil, frying in two batches.
- Fry for 3-4 minutes a side until crispy and golden brown.
- Drain the drain the grease on a wire rack.
