Korean Bibimbap Recipe that is Simple and Delicious

On February 15, 2024February 15, 2024 By Isobar ExpeditionsIn Asia, RecipesLeave a comment

Spicy and Satisfying Bibimbap

Bibimbap is such a flavorful meal that has a perfect mix of spice and texture. Despite the number of ingredients, this meal is not a complex as it might look. It is definitely one of those meals that looks as good as it tastes. The gochujang sauce that is served with the Bibimbap can be used with many other dishes to create a sweet and spicy dipping sauce for all types of meats.

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Prep Time 45

Cook Time 40

Course Main Course

Cuisine Korean

Servings 4 people

Equipment

1 Skillet
1 Medium Pot

Ingredients

4 tbsp gochujang
3 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
1 tbsp mirin
4 ounces round eye beef roast cut into thin slices
1 cup jasmine rice
1 cup carrots cut into matchsticks or use pre-packaged
1 cup shitake mushrooms thinly sliced
8 ounces baby spinach
1 cup bean sprouts
4 tbsp vegetable oil
4 large eggs
1 tbsp sesame seeds
1 pinch seasoned seaweed optional
1 tbsp butter

Instructions

Combine 2 tablespoons of gochujang, 2 tablespoons sesame oil, and 1 tablespoon of honey with the soy sauce and mirin in a small bowl and whisk to combine to create the marinade for the beef.
Coat the beef in a shallow dish with the marinade and let it marinade at room temperature for 30 minutes.
Mix 2 tablespoons of gochujang, 1 tablespoon of sesame oil, and 1 tablespoon of honey to create the sauce for the Bibimbap.
Once the beef has finished marinading, place the beef along with the marinade in a skillet heated to medium-high heat and sauté until the beef is cooked and the marinade has reduced, approximately 3 to 4 minutes. Set aside.
Cook the jasmine rice per the package instructions, approximately 20 minutes.
While the rice is cooking, add a tablespoon of vegetable oil and the carrots to a skillet heated to medium high heat and cook for 1 to 2 minutes or until they begin to soften. Remove and set aside.
Add another tablespoon of vegetable oil and the mushrooms and cook for 1 to 2 minutes. Remove and set aside.
Add another tablespoon of vegetable oil and the bean sprouts to the skillet and cook for 1 to 2 minutes. Remove and set aside.
Add the last tablespoon of vegetable oil and the spinach and cook until the spinach is fully wilted, approximately 2 to 3 minutes. Remove and set aside.
Add the butter to the skillet and, once melted, add the eggs and cook sunny-side up ensuring that the yolk is still runny but the whites are fully cooked.
Place a scoop of the rice in the center of a plate and surround it with the beef and vegetables. Gently place the egg on top and sprinkle with the sesame seeds and seaweed, if using it.

Keyword beef, bibimbap, gochujang, Korean, rice, spicy, vegetables

Southwestern Vegetable and Pasta Salad

On July 1, 2020July 1, 2020 By Isobar ExpeditionsIn Recipes1 Comment

We barbequed some Memphis style baby back ribs the other week and decided to pair them with a southwestern vegetable and pasta salad. The flavors of the southwest are actually pretty complimentary to some southern style meals as well. It is a pretty simple salad and can be done with a variety of pastas that catch the dressing like orecchiette (little ears), bowtie, or small shells. It is also a great vehicle for a variety of vegetables, so feel free to mix it up and make it your own.

INGREDIENTS

1/2 lb Orecchiette Paste – cooked to the package directions
1 Yellow Pepper – grilled, skins removed, and julienned
1/2 Red Onion – sliced
3 Tomatillos – diced into bite-sized pieces
1 cup Corn Kernels – fresh or frozen that has been thawed
1/4 cup White Wine Vinegar
1 canned Chipotle Pepper
1/2 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Vegetable and Pasta Salad Paired with Ribs

INSTRUCTIONS

In a large bowl, combine the pasta, yellow pepper, onion, tomatillos, and corn. Place the vinegar, chipotle pepper, and olive oil in a blender and blend until smooth. Season with salt and pepper. This recipe creates more dressing than is needed, so slowly add the dressing to the pasta, being sure to toss the pasta and vegetables until coated.

Buying Ingredients at a Local Market in Hanoi

On December 4, 2019 By Isobar ExpeditionsIn Vietnam1 Comment

We decided to take a cooking class during our trip to Hanoi, Vietnam where our chef took us to a local market to buy all of the ingredients needed for our dinner. Obviously we wouldn’t have been able to navigate the market without the help of our chef and there were plenty of ingredients that we can’t necessarily find at home. We were told that the local people of Hanoi, like in a lot of cities, go to the market every day or at least every other day in order to buy fresh ingredients for their meals.

We needed both beef and pork for our recipes, so the butchers trimmed the fat for us as we waited. There were stalls that specialized in vegetables, spices, fruit, as well as different meats. You could find live chickens as well as fresh fish swimming in buckets of water. It was very colorful as well as very busy as people navigated their motorcycles through the stalls picking up items.

Getting fresh ingredients to create local dishes was definitely an incredible experience and we are looking forward to trying our best to create some of the meals in the near future. Picking out all of our vegetables, meats, and other items was as interesting as the experience that we had actually preparing the meals afterwards. Taking a cooking class in a foreign country is definitely an experience that we would recommend and getting to go to the market truly enhances the experience. It was as close as we could get to preparing a meal like a local.