BIBIMBAP WITH BEEF, WINTER SQUASH, SPINACH AND CUCUMBER
Bibimbap is a classic Korean mixed-rice dish. In traditional bibimbap, a large serving of rice is placed in the center of a hot bowl and surrounded with small amounts of meat - usually beef - and seasoned vegetables that include a mixture of cultivated vegetables (cucumber, carrot, daikon or turnips, spinach, lettuce, mushrooms) and wild items like fiddlehead ferns and reconstituted dried toraji (bellflower roots). A fried egg is often placed on top of the rice, and diners stir everything together. This recipe breaks with traditional bibimbap by using brown rice (you could also use barley, quinoa or another grain of your choice). As for the winter squash and spinach? The recipe is a template: use whatever vegetables you like.
Provided by Martha Rose Shulman
Time 1h30m
Yield 4 servings.
Number Of Ingredients 28
Steps:
- Marinate the beef. Mix together the soy sauce, sesame oil, sesame seeds, garlic, ginger, scallions and pepper and toss with the sliced beef. Refrigerate for 30 minutes.
- Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside.
- While the beef is marinating, toss the cucumber 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. Set aside in the refrigerator.
- Steam the squash over an inch of boiling water until tender, about 10 minutes. 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.
- Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
- 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 beef for 3 to 5 minutes, until lightly browned, and remove to a plate. 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 meat 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.
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Sayla Name
[email protected]This was a delicious and healthy meal! I loved the combination of flavors and textures. I would definitely make this again.
Afzal Baloch
[email protected]This was a great recipe! The beef was tender and the vegetables were cooked perfectly. I would definitely make this again.
Agaba Solomon
[email protected]This recipe was easy to follow and the results were delicious! The beef was tender and flavorful, and the vegetables were cooked perfectly. I would definitely make this again.
Waqas Ali Nawabi
[email protected]This was a great recipe! I made it for my family and they loved it. The beef was tender and the vegetables were cooked perfectly. I would definitely make this again.
Khutso Thato
[email protected]I love this recipe! It's so flavorful and healthy. I always feel good about eating it.
Rajesh Khadka
[email protected]This recipe was easy to follow and turned out great! The beef was tender and the vegetables were cooked perfectly. I would definitely make this again.
Ali Haider Ali Haider
[email protected]I've made this recipe several times and it's always a hit. The beef is always tender and the vegetables are cooked perfectly. I love the addition of winter squash, it gives the dish a nice sweetness.
abdi mobile
[email protected]This was a great recipe! The beef was tender and flavorful, and the vegetables were cooked perfectly. The only thing I didn't like was the cucumber. I thought it was a bit too crunchy for my taste.
SEID muhamed
[email protected]I love this recipe! It's so versatile and easy to customize. I've made it with different kinds of meat and vegetables, and it's always delicious. My favorite way to serve it is with a fried egg on top.
Avaya kirk
[email protected]This was my first time making bibimbap, and it turned out great! The instructions were easy to follow, and the dish looked just like the pictures. The only thing I would change is to add more sauce. It was a little dry for my taste.
Ester Ndapewa Vilho
[email protected]I made this bibimbap for a potluck and it was a huge success! Everyone loved the combination of flavors and textures. The beef was especially popular, and many people asked for the recipe.
Phani Kasagani
[email protected]This bibimbap recipe was a hit with my family! The beef was tender and flavorful, and the vegetables were cooked perfectly. The cucumber added a refreshing crunch, and the spinach gave the dish a boost of nutrition. Overall, this was a delicious and