Ribeye Bibimbop Bowl

There are several components of this dish and you really want to make all or most of them because just like sushi, they all go together in harmony to make for an amazing bite. 

Rice: 2 cups of Thai jasmine rice. Cooked according to package directions. 

Spicy Pickled Carrots: 

10 oz bag of shredded carrots
1/2 cup rice vinegar
1/2 cup apple cider vinegar
1/2 cup sugar
1 TBSP red pepper flakes
1 tsp salt
~Combine ingredients, mix well and reserve. They must sit for at least 1 hour before serving and can be kept in the fridge for up to a month. 

Sauteed Spinach: 

1 (10oz bag) of fresh spinach
3 garlic cloves, minced
1 TBSP olive oil
salt and pepper
~Add olive oil and garlic to a pan with a lid. Heat over medium low. Add the spinach and salt and pepper and stir. Cover and let wilt for about 5 minutes. 

Quick Pickled Cucumber: 

1 large english cucumber, sliced thin
1/2 cup rice wine vinegar
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
1 TBSP soy sauce
1 TBSP sesame seeds
1 green onion, sliced
~Sprinkle cucumbers with salt and leave to drain in a colander for 30 minutes. Rinse and dry. Combine all other ingredients and refrigerate until ready to use - at least 1 hour but best about 8 hours before. 

Marinated Ribeye Steaks:
2 (14oz) boneless ribeye steaks, cut into small thin slices, bite-sized
3/4 cup soy sauce
2 TBSP sesame oil
1/2 cup brown sugar
2 cloves of garlic, minced
2 green onions, minced
1 tsp grated ginger
2 TBSP rice wine vinegar
1 TBSP gochujang
~Marinate beef for at least 2 hours before cooking. When ready to cook, heat 1 TBSP canola oil in a cast iron pan over medium high heat. Cook 2-3 minutes per side or until caramelized and brown. Cook in batches as to not crowd the pan. 

Gochujang Aioli: 
3/4 cup mayo
1/2 cup gochujang
1 TBSP siracha
1 TBSP soy sauce
juice from 1 lime
~Whisk together and taste. Adjust to your spice level by adding more siracha or more mayo. Thin out with lime juice or soy

Toppings: 
crushed peanuts
scallions
bean sprouts
Sesame Seeds

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