Grass-Fed Beef Bibimbap
Makes 4 Servings
|OB Beer (Korean Lager)|
Bibimbap is a Korean rice bowl served with a dizzying array of condiments and toppings that you stir together at the table. They are a study in a torrent of very strong flavors being mixed together and somehow achieving perfect harmony.
They’re very spicy, very sweet, very high in umami and very, very, very good.
Note: To crisp the rice & make your bibimbap extra awesome, serve it (carefully!) in traditional dolsot stone bowls – heated to the point that they’re rocket hot.
- Two 10oz Grass-Fed Beef Ribeye Steaks
- 2 cups Bean Sprouts
- 1 tbsp Dark Sesame Oil
- 1 tbsp sliced Green Onion Tops
- 3 cups Sushi Rice
- 1 cup Kimchi, cut chiffonade
- 4 Eggs
- 1/2lb Fresh Organic Maitake Mushrooms
- 2 bunches Scallions or Fresh Wild Ramps, cleaned (How to Clean Ramps)
- 2 tbsp Fresh Cilantro, chopped
- 4 tbsp Gochujang Bean Paste
- 2 tbsp Sugar
- 2 tsp Dark Sesame Oil
- 1 tbsp White Sesame Seeds
- 1 tbsp Gochujang Bean Paste
- 2 tsp Chile Flakes
- 3 tbsp Tamari Soy Sauce
- 3 tbsp Sake (could substitute Mirin, White Wine or Rice Wine Vinegar)
- 2 tbsp of Sugar
- 2 tbsp Dark Sesame Oil
- 2 tbsp minced Garlic
- 2 tbsp grated Ginger
- 2 tbsp White Sesame Seeds
- ½ cup grated Asian Pear or Tart Apple (small holes on a box grater)
- ½ tsp ground Black Pepper
- Additional Sesame Seeds
- Additional Sesame Oil
Drain the water off of the bean sprouts and toss them with 1 tbsp of sesame oil & the sliced green onion tops. Store them in the refrigerator until you’re ready to use them.
Move the rice in a pot with six cups of water. Bring the water to a boil, lower the heat, cover, and simmer for 10-15 minutes. Remove the pot from the heat and let it sit, covered, for 15 minutes.