today, in madison, there will be a high of -17.

i know this is not an original topic of conversation, but i feel i must document this for future generations. let’s hope that global warming thing kicks in sometime soon.

bipimbap | things i made today

even though the cold is unbearable, last night, we still managed to have a small dinner party.

we started out with homemade miso soup (made by our guests) and then moved to the main course of bipimbap. bipimbap is a korean dish that includes a scoop of jasmine rice, lots of vegetables, a small sampling of thinly sliced beef, and a fried egg on top.

bipimbap | things i made today

the colors in this dish are quite spectacular. you really get your full range of greens, yellows, pinks, and browns.

bipimbap | things i made today

bipimbap | things i made today

bipimbap | things i made today

bipimbap | things i made today

bipimbap | things i made today

this is great to make for a group, and let everyone choose their own adventure with assembling the dish. take as much of each component as you like, then scramble it all together.

bipimbap | things i made today

while there are quite a few components to make, a lot of them can be made far ahead of time, and only get better with time, so no need to stress.

Bipimbap
Recipe type: Main Dish
Serves: 4
 
Ingredients
For the beef:
  • 1 tablespoon honey
  • 1 tablespoon water
  • ½ cup soy sauce
  • 1 scallion, thinly sliced
  • 3 tablespoons rice vinegar
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon sesame seeds
  • ¾ lb ribeye or sirloin steak, thinly sliced
For the red onion:
  • ¾ cup vinegar
  • 3 tablespoons maple syrup
  • 2 teaspoons kosher salt
  • 4 garlic cloves, whole
  • 1 bay leaf
  • 1 red onion, thinly sliced
For the cucumber:
  • 1 large cucumber, thinly sliced
  • 1 teaspoon salt
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon red pepper flakes
For the carrots:
  • 2 large carrots, julienned
  • ½ tablespoon vegetable oil
  • 1 tablespoon rice vinegar
For the spinach:
  • 2 large bunches of spinach, stems trimmed
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
For the mushrooms:
  • ½ lb portabello or shitake mushrooms, sliced thinly
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
The rest:
  • 1 cup jasmine rice, dry
  • 4 eggs
  • Soy sauce and sriracha for serving
Instructions
For the beef:
  1. In a large bowl, whisk together honey and water. Add soy sauce, scallions, rice vinegar, garlic, ginger, and sesame seeds. Mix well.
  2. Add beef and mix so it is covered by marinade. Cover with plastic wrap and refrigerate for at least 4 hours but up to overnight.
  3. To cook, place tin foil on a large baking sheet. Arrange beef on foil and broil on high for 4-5 minutes per side.
For the red onion:
  1. In a large pan, bring vinegar, maple syrup, salt, garlic cloves, and bay leaf to a boil.
  2. Reduce heat and add red onion. Cook for 2-3 minutes, stirring to make sure onion is covered.
  3. Remove from heat and transfer to bowl or jar. Let cool for 10-15 minutes, then transfer to refrigerator. Red onions can be made 1-2 days ahead of time.
For the cucumber:
  1. Place cucumber slices in a large bowl with salt. Let sit for 20 minutes. Add rice vinegar, sesame oil, and red pepper to bowl and mix well.
  2. Refrigerate until serving. Can be made 1-2 days ahead of time.
For the carrots:
  1. Heat vegetable oil in a large pan. Add carrots and cook until slightly soft, about 5 minutes. Transfer to bowl and spritz with rice vinegar. Serve warm.
For the spinach:
  1. Bring a large pot of water to boil. Add spinach, in batches if necessary, to water until slightly wilted (about 1 minute). Transfer to colander and rinse with cold water to stop the cooking. Let cool and drain.
  2. Heat vegetable oil in a large pan. Add garlic, cooking until fragrant. Add spinach and cook for 4-5 minutes, until warm. Sprinkle with sesame seeds and serve warm.
For the mushrooms:
  1. Heat vegetable oil in a large pan. Add mushrooms and cook until tender, about 15 minutes. Add salt and pepper to taste. Serve warm.
For the rest:
  1. Cook rice according to package instructions.
  2. To fry the egg, heat vegetable oil in a large pan. Crack eggs into pan and fry over medium heat (covered) until whites are cooked and yolks are still nice and yellow.
To assemble:
  1. Add a hefty scoop of rice to the bottom of the bowl. Add a little or a lot of each vegetable and the beef, and top with the fried egg. Drizzle some soy sauce or sriracha on top, if desired.

 

 

4 Comments

  • 09 / 12 / 14 / 9:32 am

    […] Add it to your bipimbap. […]

    writes Kimchi {Fermented Korean Cabbage} - Things I Made TodayReply
  • 08 / 23 / 15 / 9:26 pm

    I guess your take on the bowl found in the Sushi restaurants? Looks good that happens to be one of my favorite comfort meals in wintertime. :)

    writes Linda J SolomonReply
  • 01 / 19 / 21 / 9:53 pm

    Global warming is in high gear so let’s not hope for it to be kicking in more than it already has done. Winter is possibly a bit more severe for you, right? It’s Climate Change my friend.

    writes judyReply
  • 01 / 12 / 22 / 6:09 pm

    3embryonic

    writes 2proficiencyReply

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