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Ingredientes
- 4 slc bulgogi beef - (1/8 lb)
- 2 Tbsp. bottled bulgogi marinade
- 1 tsp oil
- 4 x fresh shiitake mushrooms sliced
- 1 tsp oil
- 1 Tbsp. bottled bulgogi marinade
- 2 x carrots
- 4 c. spinach
- 1 1/2 c. soy bean sprouts
- 1 lrg zucchini
- 2 c. short-grain rice
- 1/4 c. red pepper paste (kochujang)
- 1/2 tsp sesame seeds
- 2 tsp honey
- 1 tsp sesame oil
- 1 x garlic clove chopped
- 1/2 c. bottled kimchi cut thin strips
- 1 1/2 tsp sesame oil
- 1 tsp sesame seeds
- 1/2 sht nori seaweed - (8" square) sliced into fine, thin strips
- 1 x fried egg
Direcciones
- For the Beef: Place the beef in a bowl, add in the bulgogi marinade, cover and chill, 1 hour. Remove the beef from the marinade and cut into 1/2-inch slices. Heat the oil in a skillet over medium-high heat. Add in the beef and stir-fry till cooked through, 1 minute.
- Note: Cook the beef just before assembling the dish.
- For the Vegetables: Cook the mushrooms in the oil and the marinade in a skillet over high heat till tender, 3 to 4 min. Set aside. Cut the carrots into very thin, long strips. The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water. Blanch the spinach 30 seconds. Drain and squeeze dry. Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds. Cut the zucchini into very thin slices. Cook the zucchini in boiling water till tender, about 3 min.
- For the Rice: Wash the rice several times in cool water till the water is clear, rubbing the rice well. Drain. Place the rice in a heavy pot; add in 3 c. of cool water. Cover and bring to a boil, reduce the heat and steam, covered, till the rice is tender, about 30 min.
- For the Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl. Set aside.
- To assemble the bibim bap, place the warm cooked rice in a large serving bowl. The vegetables can be at room temperature. Arrange them on top of the rice in separate groups, along with the kimchi. Sprinkle with the sesame oil and sesame seeds. Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.
- Pass the sauce in a separate bowl. Add in this to taste and stir it into the mix, preferably with a long-handled Korean spoon.
- This recipe yields 2 servings.
- Comments: Bulgogi beef, bottled bulgogi marinade and red pepper paste are found at Korean markets. Bottled kimchi can be found in the Asian aisle of well-stocked supermarkets and at Asian markets. Nori may be labeled dry laver in Korean markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 553g | |
| Recipe makes 2 servings | |
| Calories 915 | |
| Calories from Fat 137 | 15% |
| Total Fat 15.57g | 19% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.12g | |
| Cholesterol 93mg | 31% |
| Sodium 364mg | 15% |
| Potassium 1291mg | 37% |
| Total Carbs 170.88g | 46% |
| Dietary Fiber 8.7g | 29% |
| Sugars 12.28g | 8% |
| Protein 21.97g | 35% |
