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Pacific Bibimbap (Korean mixed vegetables, beef, and rice)

Featured in the Honolulu Star-Bulletin on July 9, 2008.

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Ingredients:

Pacific Bibimbap (Korean mixed vegetables, beef, and rice)

  • 3 1/2 cups cooked rice* (see note below)
  • 1 tablespoon unsalted butter, cut into small cubes
  • 2 tablespoons Ko Choo Jang Sauce
  • Kosher salt, to taste
  • 1/2 cup cooked bul-koo ki (see recipe below)
  • 2 eggs, cooked crepe-like thin, then julienne cut
  • 1/8 cup blanched fresh edamame (blanch edamame in boiling water first, then remove bean from pod before measuring
  • 2 tablespoons diced, lightly salted and drained Japanese cucumber (dice cucumber and place into a colander; lightly salt and let sit for 8 minutes, squeeze dry before measuring)
  • 2 tablespoons diced ajitsuke shiitake mushroom (Preserved seasoned shiitake mushrooms)
  • 2 tablespoons diced takuan (Japanese pickled long white radish)
  • 2 tablespoons beni shoga (Japanese pickled ginger)
  • 3 to 4 tablespoons chopped won bok kim chee
  • 3 tablespoons thin diagonal cut green onions
  • 1/2 tablespoon bamboo charcoal flavored sesame seeds
  • Kizami nori (thin dried shredded seaweed), for garnish

Directions:

  1. While the rice is hot, add cold butter, salt, ko choo jang sauce; mix gently but thoroughly.
  2. Reserve a little of each of the remaining ingredients for garnish.
  3. Fold in remaining until evenly distributed; adjust seasonings to taste.
  4. To serve, place rice into a bowl or serving plate and garnish with reserved ingredients and nori.

Makes 2 servings.

* Chef's note: When cooking the rice, reduce the amount of water by approximately 3 tablespoons (instead of the normal 1-1 equal ratio that is normally used.) This will compensate for the addition of other liquid ingredients.

Approximate Nutrient Analysis per serving:
650 calories, 14 g fat, 6 g saturated fat, 230 mg cholesterol, greater than 1500 mg sodium, 107 g carbohydrate, 4 g fiber, 16 g sugar, 21 g protein

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