Yum Yum-Homemade Beef, Spinach & Mushroom Bibimbap w Kochujang sauce

[crazycanuck]

I found this recipe in the latest Cuisine Magazine(NZ)pg 90 & was very excited as I love Bibimbap (esp Dolsot Bibimbap) but have never thought about making it at home.... (there's also a miso roast sushi salad that i'll give the recipe for later)

The recipe serves 2

2 carrots
1 cup bean sprouts
2 tablespoons white vingar
2 eggs
2 tblspns peanut oil
250g mince or beef strips or whatever else you think would work
2 tblspns soy sauce
150g mushrooms
2tblspns sesame seeds
250g spinach, stalks discarded & leaves chopped
2 cups long grained rice-cooked & hot

Kochujang Sauce

2tblspns white miso paste
garlic
1tblspn rice vinegar
1 tblspn sugar
1tblspn red chilli sauce
2 large red chillis(i omitted these..too hot for me!)
2 spring onions
1tspn sesame oil


Cut carrots into fine, long slices, drop(w sprouts) into boiling water to blach then lift out n set aside.
Add vinegar to the water, simmer & poach eggs for 2 min then remove n set aside.
Heat wok to very hot & add 1 tblspn oil, stir fry beef/mince etc plus mushrooms for 3min-set aside
Heat remaining tblpsn oil, add seeds, cook for 30 sec & add spinach plus 1tblspn water-stir fry for 30 seconds

add sauce


Sauce

Place miso, garlic, vinegar, sugar, chilli sauce & 2 tblspns water in small saucepan over med heat, bring to simmer.
Reduce heat to low and simmer for 2 min & remember to stir!
Once removed from heat, stir in the chillis, spring onions & sesame oil

[Pedal Wench]

I loved that stuff when I went to Korea - but I don't eat beef. Do you think some turkey would work?

[crazycanuck]

Why not? Try it & let us know if it tastes ok.

I wanted to suggest bison but am unsure if you eat that?

[Pedal Wench]

Why not? Try it & let us know if it tastes ok.

I wanted to suggest bison but am unsure if you eat that?

You know... I was thinking about that too. I just saw a show about how much healthier bison is, and I looked it up and it does seem to be loaded with nutrients and none of the bad things in beef. I was thinking of seeing if I liked it - this might be the perfect recipe to try it out.

[sgtiger]

There's really no rules to bibimbap. The whole purpose of it is to use up left over banchan (kinda the same idea as the end of the week casserole that some people make with their left overs). At home, you can toss in whatever combination of veggies and meat you like into a skillet and stir fry. Often times we just make a vegetarian version. Then add in cooked rice at the end with an egg and the gochujang. Some families don't even bother dishing it up. Everyone grabs a spoon and they eat it right out of the pan.

The stuff at restaurants is a little bit fancier than the home version for presentation purposes.

[crazycanuck]

Btw Sg..is there such a thing as mild kimchi? I do like it however it's a wee bit too hot for me !!

PW-I love Bison but can't get it down here . Have tried bringing bison jerkey back from Canada but it didn't get through customs (good thing I declared it!) It's yummmmmmmyyyy.

[smilingcat]

Btw Sg..is there such a thing as mild kimchi? I do like it however it's a wee bit too hot for me !!

PW-I love Bison but can't get it down here . Have tried bringing bison jerkey back from Canada but it didn't get through customs (good thing I declared it!) It's yummmmmmmyyyy.

I think if you were to get free range, grass fed cattle, it would be far healthier and it may be not all that different from bison. All the heathy claims of bison is mostly because bison feed strictly on free range and on grass. In South America, they prefer their beef to be chewy not mushy (soft tender) beef that we prefer here in US. The beef from Argentina, and Brazil are mostly from free range grass fed cattle. So the meat is tougher, marbling is yellow and not white, have more vitamins...

smilingcat

[crazycanuck]

I'll have to ask the butcher next time I pay them a visit...This is Western Australia & i'm sure someone in the wheatbelt does free range cattle. I know I can get good free range chickens from the South West of West Aust..

[sgtiger]

CC, you can ask your local Korean grocer for baek (white) kimchi or mul (water) kimchi. It's usually only carried in the summer time if they carry it at all.

Here's some recipes I found online. I haven't actually tried them so I can't attest to how good they are. The way I learned Korean cuisine is by observing and tasting. Most Koreans don't follow recipes and the most basic rule seems to be that you can adjust everything to your taste.

http://www.recipezaar.com/Mul-Kimchi...-Kimchi-167366

http://www.youtube.com/watch?v=DlRBgSXjVYs

http://www.foodnetwork.com/recipes/c...ipe/index.html

http://www.chow.com/recipes/11293

http://littlesimplekitchen.blogspot....ge-kimchi.html

Personally I prefer kimchi made with greens, so I added this one made with young Korean radish greens. Maangchi has a lot of instructional videos on other recipes too:

http://www.youtube.com/user/Maangchi...28/ZkxmncTRQZY

There is a lot of salt involved in most of these recipes for a reason - the cabbage is being pickled to use over time. My mom has some kimchi in her fridge that's over a year old! Some of the original brine can be poured off and water added to adjust the kimchi to your taste. If you're making small batches and eating it within two weeks then the salt can probably be reduced. And if these recipes are too mild then just add red pepper flakes or dried sliced chilis to your taste. Also, don't fill the container to the top (leave about 2 1/2-3 cm from the top) and cover it loosely for the first few days. As it ferments it releases CO2 and more water from the veggies. The last thing you want is the lid to pop off and have kimchi juice all over the fridge. My newbie mistake.

[shootingstar]

Personally I prefer kimchi made with greens, so I added this one made with young Korean radish greens. Maangchi has a lot of instructional videos on other recipes too:

http://www.youtube.com/user/Maangchi...28/ZkxmncTRQZY

There is a lot of salt involved in most of these recipes for a reason - the cabbage is being pickled to use over time. My mom has some kimchi in her fridge that's over a year old! Some of the original brine can be poured off and water added to adjust the kimchi to your taste. If you're making small batches and eating it within two weeks then the salt can probably be reduced. And if these recipes are too mild then just add red pepper flakes or dried sliced chilis to your taste. Also, don't fill the container to the top (leave about 2 1/2-3 cm from the top) and cover it loosely for the first few days. As it ferments it releases CO2 and more water from the veggies. The last thing you want is the lid to pop off and have kimchi juice all over the fridge. My newbie mistake.

Thx, for these links stiger. Though I've eaten at Korean restaurants, I don't know much about preparation about certain dishes that are distinctly Korean. I find it interesting just learning about the different styles of pickling /preservation among some of the Asian cuisines....in a shortcut way from someone growing up with some of the food dishes at home.

I noticed the woman in video for vegetable kimchi prep., she handles her big knife like I do-- sometimes holding up in the air and slicing something fine off. It used to freak out my partner when I wield a big knife (it wasn't super sharp) to knife-peel a ginger root in the air, not on the cutting board.

My tendency these days is to reduce the fish sauce, miso, soy sauce in recipes. Still can be tasty.