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!
Cuisines Asian
Servings
servings
Ingredients
Meat and meat sauce
Vegetables and other
Cuisines 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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Chicken Fried Steak

Jason had been craving this for a solid two weeks before we had a chance to make it from this recipe. Despite the hot oil concerns, it was pretty easy and absolutely delicious.

Ingredients:
2 1/4 teaspoons salt, divided (leave 1 teaspoon for the gravy)
1 3/4 teaspoons black pepper, divided (leave 1 teaspoon for the gravy)
4 (4 ounce) cube steaks
38 saltine crackers, crushed (we used a whole sleeve in a ziplock bag with a rolling-pin. Great for aggression relief!)
1 1/4 cups all-purpose flour, divided (1/4 cup is for the gravy)
1/2 teaspoon ground red pepper
1/2 teaspoon baking powder
4 3/4 cups milk, (divided into 4 cups and 3/4 cup)
2 large eggs
3 1/2 cups Vegetable Oil (you want enough to cover at least half the coated steaks)

Directions:
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Set aside. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder into a shallow dish. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture. Pour oil into a 12″ skillet; heat to 360 degrees (do not use a nonstick skillet, we used the cast iron skillet). Fry steaks 3-4 minutes.

 

Turn and fry 2-3 minutes or until golden. Remove steak to wire rack over a cookie sheet to let it drain. Keep steaks warm in a 225 degree oven.

Carefully drain hot oil, reserving cooked bits and 1 tablespoon of oil in dripping in skillet. Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. You’ll think this is never going to come together. Keep whisking. After about 5 minutes it should start to come together. Whisk for a few minutes after you think you should stop. Should be a light grey color at first and darken slowly. Serve gravy with steaks.

My opinion:
Disclaimer: Be careful draining the oil. And don’t send it down the sink! Find a metal coffee can or other receptacle to help with this. Obviously, hot oil is hot. Be careful! As for the dish, it’s the right amount of salty and rich. I don’t normally love gravy, but topping the steaks with this gravy makes the dish. It’s even better the next day, though not as crispy.

Carbonara


We’ve put off trying this recipe for a while because it seemed complicated. That couldn’t be further from the truth! It was really very easy, though a bit temperamental. The original post cites Rachel Ray as the original creator as published in Woman’s Day magazine.

Ingredients:
1 box spaghetti (about a pound)
1/4 cup extra virgin olive oil
1/4 lb pancetta, roughly chopped (we ended up using about 3 ounces because that’s what came in the package)
1 teaspoon red pepper flakes
5 to 6 garlic cloves, minced
1/2 cup dry white wine (we used a pinot grigio)
3 large egg yolks
freshly grated Romano cheese (optional, but J swears it’s better with the cheese. Parmesan works too in a pinch)
salt and freshly ground black pepper, to taste (you’ll want to use more pepper than salt!)

Directions:
Boil the pasta according to the package directions in salted water. (You will need to reserve at least a cup of the pasta water for use later in the recipe!) While the pasta is boiling, heat a large skillet over medium heat (you;ll be adding the pasta to the skillet). Add the olive oil and pancetta to the warmed skillet. Brown  the pancetta for about two minutes. Add the garlic and red pepper flakes and cook for up to three more minutes (remove or turn down the heat if the pancetta starts to burn). Add the wine and deglaze the pan. In a separate  bowl, beat the egg yolks and add 1/2 cup of the pasta water. According to the original recipe, adding the pasta water to the yolks tempers them so they don’t scramble. If you haven’t already drained the pasta, do so now. Add the cooked pasta to the skillet. Pour the egg mixture over the pasta. Toss to coat the pasta. Don’t cook the egg! Remove from heat. Add cheese, pepper and salt. Continue tossing the pasta until the egg mixture thickens and the pasta absorbs most of it. Serve immediately with extra cheese.

My opinion:
Salty and creamy, this is the perfect dinner for a fall evening. If you find the dish too salty, cut back on the added salt at the end. When reheating, make sure to use a little olive oil or reheat by covering the bottom of a pan with chicken stock or broth and adding the pasta. Otherwise, it dries out.

Robert Irvine’s Eggplant Parmesan


I’m rather picky when it comes to Italian food. I blame my trip to Florence for spoiling Americanized Italian food for me forever. Luckily, there are a few recipes that measure up to my expectations and one of them is this delightful Eggplant Parmesan from the Food Network with a few modifications.

Ingredients:
eggplant, peeled (we particularly enjoyed an heirloom variety) and cut into disks
2 cups buttermilk
4 cups vegetable oil (we used our deep fryer)
1 1/2 cups panko breadcrumbs
1/4 cup Parmesan powder
1 tablespoon garlic powder (we used a bit more)
1 tablespoon minced fresh parsley (we used about 2 tablespoons, since we didn’t have fresh oregano)
1 teaspoon dried oregano (or minced fresh if you have it)
1 teaspoon ground white pepper (we used a little more of this too, about 2 teaspoons)
1 cup all-purpose flour, seasoned with salt and pepper
2 cups egg wash (which for us, was four eggs and one cup milk)
1 pound penne or fusilli pasta, cooked (we used bowtie because that’s what we had)
2 cups red sauce
Grated Parmesan cheese, for sprinkling (we used Mozzarella)
cooking spray of your choice (we used Pam Olive Oil spray)

Directions:
To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours (we let it soak for about an hour and a half).
Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan or deep fryer; then hold the oil warm until frying. Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl. Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess. Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well. Repeat the process with each eggplant, and then fry in the preheated oil. Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking. Once golden brown on both sides, remove the eggplant and place on paper towels to allow the excess oil to drip off.

Preheat the oven to 400 degrees F.

Drain the cooked pasta and once all the water is removed, toss with 3/4 cup of the red sauce. After tossing the pasta with the sauce, portion the pasta on plates. Place the cooked eggplant on a cooking spray covered baking sheet and finish with the remaining sauce. Add some cheese and bake, 4 to 5 minutes or until cheese is bubbly. After baking, place the eggplant over the sauced pasta and serve.

My opinion:
This is the best and simplest Eggplant Parmesan recipe we’ve found. I wouldn’t hesitate to serve this to friends and family.