Bibimbap

Bibimbap

 

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Bibimbap
We've tried a number of bibimbap recipes and this one from My Korean Kitchen is hands down our favorite. It's easy enough for a weeknight meal and can be loaded with a ton of veggies. Plus it makes more than enough for lunch the next day! We had to make a few tweaks because we had trouble finding all of the ingredients regularly, but even with the modifications, this dish is filling and delicious!
Cuisine Asian
Servings
servings
Ingredients
Meat and meat sauce
Vegetables and other
Cuisine Asian
Servings
servings
Ingredients
Meat and meat sauce
Vegetables and other
Instructions
  1. For meat, mix the ground beef with the meat sauce ingredients. Marinate the meat for at least 30 minutes while you are working on the other ingredients. We usually make the meat mixture first and let it sit while we chop the veggies.
  2. Then chop the veggies into julienned strips. We usually combine the carrots, peppers and onion but leave the spinach and mushrooms to their own pans.
  3. Mix the Bibimbap sauce ingredients in a bowl.
  4. Add some sesame oil and 1/4 tsp of fine sea salt in a pan and cook the carrots, peppers and onion on medium-high to high heat for 2 to 3 minutes or longer if you liked them more caramelized.
  5. Remove the carrots, peppers and onion from the pan and place on a plate. Add some more sesame oil, another dash of salt and a bit of garlic and saute the spinach and mushrooms.
  6. Cook until the spinach is wilted.
  7. Remove from the pan and add to the plate with the other veggies.
  8. In the same pan, add some more sesame oil and cook the meat on medium-high to high heat. It takes about 5 to 8 minutes to thoroughly cook it. When the moisture has evaporated and the meat is cooked through, remove from heat and drain.
  9. In another pan (trust me on this one do not try to reuse the same pan you sauteed the mean in!) make fried eggs. (As the original recipe stats and is spot on: "While sunny side up is common, you can make them per your preference.")
  10. Ladle the rice into bowls and add the vegetables, meat and egg. Cover with the sauce!
Recipe Notes

My opinion:
I've eaten this dish three days in a row and I'm still not sick of it! You can also substitute ground pork or chicken for the beef. If you plan to use ground chicken, make sure you get ground chicken thighs. The ground chicken breast is too dry.

p.s. even our toddler likes this without the spicy "sauca."

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Vietnamese Bo Luc Lac


As the arrival of our daughter gets closer, J and I have started perfecting some of our favorite restaurant dishes at home. We finally got this dish perfect and couldn’t be happier. The original recipe can be found here.

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Vietnamese Bo Luc Lac
Servings
people
Ingredients
Beef Marinade Ingredients : makes the gravy
Dipping Sauce Ingredients (this is our favorite part it really brings the whole dish together!)
Non-sauce Ingredients
Servings
people
Ingredients
Beef Marinade Ingredients : makes the gravy
Dipping Sauce Ingredients (this is our favorite part it really brings the whole dish together!)
Non-sauce Ingredients
Instructions
  1. Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hours let marinate in the refrigerate. (Note: If you're thinking ahead (like we occasionally do), feel free to combine the beef and the marinade and freeze the mixture. Then you can just take it out of the freezer and put it in the refrigerator when you leave for work.)
  2. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. It should look something like this:
  3. Thinly slice the red onion and use about 3-4tablespoons tablespoons the vinaigrette to pickle and set aside covered in fridge for about 10 minutes (longer is better here too!). Prepare bed of lettuce and tomatoes in a serving platter and set aside.
  4. Heat a large wok or pan over high heat.
  5. Add about 2 tablespoons cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. This will sear the beef so it looks like this:
  6. Transfer beef to bed of watercress and tomatoes.
  7. Drizzle another 3-4 tablespoons of vinaigrette over the beef and greens and top with pickled red onions.
  8. Lastly, squeeze lime juice over salt and pepper in a small bowl and use for dipping the beef, or feel free to just drizzle it on.
  9. The dipping sauce should look like this:

My opinion:
This has to be in my top 10 favorite dishes of all time. I love the veggies and the balance of all five flavors. I also love that the rice isn’t even really necessary for this to be a filling meal. Plus even if you do all the prep work right before dinner, the whole start to finish time is only about 30 minutes.

Homemade Stuffed Poblanos

Or homemade chile rellenos. A new grocery store opened in our town and it is amazing. I’ve described it as if Trader Joes and Whole Foods had a baby. The produce is fantastic. When I stopped by opening day, the poblanos were some of the best I’ve seen since leaving Texas. So I roasted them and we had them for dinner.

Print Recipe
Homemade Stuffed Poblanos
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 425.
  2. In a blender or food processor, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree.
  3. Season with salt to taste.
  4. Pour sauce into a 9-by-13-inch baking dish; set aside.
  5. Add a little oil to the skillet and sauté the onions, garlic and cumin.
  6. If using ground beef, brown the beef in the same skillet with the garlic and onions, if you want, add some of the salsa.  
  7. Add half the poblano in the salsa covered baking dish. 
  8. Dividing evenly, spoon the onions and beef into the poblano half.
  9. Sprinkle poblanos with the shredded pepper jack cheese.
  10. If room add, the other poblano half with the inside in the salsa (so the skin side is up). (Since there wasn't room in our dish, I just added them where there was room.)
  11. Bake uncovered for about 20 minutes.
  12. Remove from oven.
  13. Add the Velveeta cubes and cover with the other poblano half. Note: you'll want to use a fork or other utensil, the poblano tops will be hot.
  14. Return to the 425 degree oven for 20 more minutes or until the salsa is slightly thickened and the poblano half on top is starting to brown. 
  15. Let cool 10 minutes.

My Opinion:
The poblanos that were on top of the salsa roasted up quite nicely adding a sweet char to the pepper. Next time, I’ll roast the entire poblano before adding the filling. Other than that, the only other addition is to smother the entire stuffed poblano in Mag Mud for extra creaminess.