Bibimbap at Home

By danyell923

Recipes & Menus | recipes

Bibimbap at Home
Buy thinly sliced beef at Korean markets, or ask your butcher to cut it for you.

8 servings

Active:

2 hours

Total:

3 hours

Recipe by Kay Chun

Photograph by Christina Holmes

January 2013

Ingredients

• 1/2 cup reduced-sodium soy sauce
• 1/3 cup finely grated Asian pear with juices
• 2 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon raw or brown sugar
• 2 teaspoons grated peeled ginger
• 1 pound thinly sliced (1/8-inch) boneless beef rib-eye steak or short ribs

Preparation

Step 1

Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.

Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.

Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.

8 servings, 1 serving contains:
Calories (kcal) 470
Fat (g) 15
Saturated Fat (g) 4
Cholesterol (mg) 250
Carbohydrates (g) 59
Dietary Fiber (g) 2
Total Sugars (g) 2
Protein (g) 23
Sodium (mg) 490

Read More http://www.bonappetit.com/recipes/2013/01/bibimbap-at-home#ixzz2HoiTNvHy