Sunday, April 25, 2010


(Korean Mixed Vegetables and Rice)
Rice is a glorious canvas to paint a delicious meal. Zoë found me this recipe, and I was all for trying something new, especially with rice. This is a Korean dish, basically a mixture of meat and leftover side-dish veggies known as banchan, beautifully arranged on a bed of rice and garnished with an egg before mixing and eating. There is no disguising leftovers here, the leftovers themselves are the star of the show. I am all for authentic food, but unfortunately I don't keep an assortment of banchan in my refrigerator. And as a busy working woman, I do my best to create the authentic flavor using what limited ingredients I can find in a dish that can be tossed in a container and eaten at work. But I did take the obligatory beauty shot...

...before I smooshed it all together for the weeks eating.

It's as close as I can get to Korean food in rural Pennsylvania, and it sure is delicious and keeps well.

1 1/2 cups Long grain rice
1 pound Ground beef
4 tablespoon Soy sauce
1 tablespoon Sesame oil
2 medium Scallion
2 cloves Garlic
1 tablespoon Toasted sesame seeds crushed
1 1/2 teaspoon Sugar
2 cups Mung bean sprouts
1 cup Celery thinly sliced on the diagonal
2 medium Carrots shredded
2 tablespoons rice wine vinegar
Sriracha (to taste)
Fresh ground black pepper
Kosher Salt 

additional peanut oil to stir fry veggies

Steam the rice, toss with rice wine vinegar and set aside. Mix beef, soy sauce, sesame oil, scallions, garlic, sesame seeds, salt and pepper and fry slowly in a skillet or wok until meat is done. Add bean sprouts (drained if using canned) and cook until heated through. Do not overcook. Remove from heat. Cut celery thin on the diagonal and sprinkle lightly with salt. Let celery stand for 15 minutes and then drain liquid squeeze excess liquid. Shred carrots.

In a second fry pan, saute celery in 2 teaspoons vegetable oil and add to meat mixture. Do the same with the carrots after the celery is done. Combine all into the meat and serve over hot cooked rice. Garnish with a nice dollop of Sriracha.

Bi Bim Bap on Foodista Print This Recipe


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