Fresh Living
Friday, March 7 2014, 01:44 PM MST
Korean Bibimdap
Learn how to make delicious cuisine from all over the world with Harmons! In Chef Kimberly Larsen’s Around the World cooking series you’ll learn all about foods from every corner of the globe. From Germany and Greece to Korea, Denmark and more, Chef Kimberly’s Around the World cooking series will take you on a culinary journey you won’t forget.

For more information or to sign up for a class visit Harmons Cooking School website:  www.harmonsgrocery.com/cooking-school/

Today Chef Kimberly is here to teach us how to make a delicious Korean Dish called a Bibimdap. It’s sounds complicated, but this fresh, healthy dish is easier than you think!

Bibimbap Ingredients:
Cooked riceBean sprouts
SpinachZucchini, cut into thin strips
Baby bok choy, cut into quarters
Shitake mushrooms, sliced thinly
Carrots, shredded
Clank steak
Eggs
Garlic, minced
Sesame oil
Sugar
Chili paste
Sesame seeds

Directions:
Cook rice according to manufactures directions.Next, you need a large platter to put all your ingredients on. As you finish ingredients layer nicely onto platter.

Rinse bean sprouts several times.  Heat a small saucepan with water.  Add salt and bean sprouts cook for 10 minutes. Drain water and toss sprouts with sesame oil, minced garlic and a pinch of salt. Place on platter.
Blanch spinach in boiling water for 1 minute. Rinse in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, soy sauce, minced garlic and sesame oil. Place on platter.

Heat a small sauté pan over medium heat.  Sauté zucchini with minced garlic just until soft.  Remove and place on platter.

Blanch bok choy in boiling water for 1 minute.  Remove and toss with soy sauce, 1/2 tablespoon of sugar. Reheat small sauté pan on medium high heat. Add a small amount of sesame oil to pan and lightly sauté bok choy for 1-2 minutes. Remove and place on platter.

Reheat sauté pan. Lightly coat with sesame oil. Add shitake mushrooms, soy sauce and small amount of sugar.  Cook for 1-2 minutes.  Remove and place on platter

Reheat sauté pan and add carrots. Lightly sauté for 1 minute. Remove and place on platter.

Heat large sauté pan on medium high heat coat bottom lightly with sesame oil. Add beef, minced garlic and soy sauce.  Sauté for 3-5 minutes. or until beef is cooked.

Prepare eggs sunny side up so that yolks are runny.

Put your rice in a serving size bowl, and attractively display all your vegetables and meat over the rice.

Place the sunny side up egg on the center.

Serve it with chili paste and sesame seeds.Korean Bibimdap


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