Dolsot Bibimbap
November 4, 2010 by admin
Filed under Dolsot Bibimbap
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dolsot bibimbap – is an extremely popular Korean dish. Served in a large bowl with a layer of rice on the bottom, some fresh vegetables and possibly topped off with an egg or some sliced meat. All of this gets mixed together just before eating. |
Ingredients to make Dolsot Bibimbap
¼ cup soy sauce
3 tablespoons sugar
3 to 4 cloves garlic, minced
1 tablespoon grated ginger
¼ cup sliced green onions
1 ¼ pounds thinly sliced boneless beef short ribs, julienned
Freshly ground black pepper
3 cups sticky rice
Kosher salt
4 dried shiitake mushrooms
3 tablespoons vegetable oil
1 tablespoon toasted sesame seeds
4 eggs
3 tablespoons dark sesame oil
1 medium zucchini, cut in half lengthwise, thinly sliced on a bias, and blanched
1 carrot, julienned and blanched
8 ounces mung bean sprouts, blanched
8 ounces spinach, bok choy, choy sum, or other similar leafy greens, coarsely chopped and blanched
½ cup shredded nori
Gochujang, for serving
Directions to make Dolsot Bibimbap
Heat 4 Korean stone bowls in a 425ºF oven.
Combine the soy sauce, sugar, garlic, ginger, and green onions in a medium bowl. Add the beef and stir to coat. Season to taste with pepper and marinate for about half an hour.
Combine the rice, 1 quart water, and a generous pinch of salt in a small saucepan. Bring to a boil. Cover, reduce the heat to low, and cook without disturbing for 19 to 21 minutes, or until the rice is tender and all of the liquid has been absorbed.
Combine the shiitakes and ½ cup hot water in a small bowl and let soak for 10 to 12 minutes, or until rehydrated and pliable. Remove the shiitakes to a cutting board, trim off and discard the stems, and thinly slice the caps.
Heat a wok over high heat until very hot but not smoking. Add 1 tablespoon of vegetable oil and swirl to coat the bottom of the wok. Add half of the beef mixture and stir-fry for 1 to 2 minutes, or until just cooked through. Transfer to a plate. Cook the remaining beef in the same manner. Stir in the sesame seeds.
Cook the eggs sunny side up with the remaining tablespoon of vegetable oil in a nonstick pan. Carefully transfer the stone bowls from the oven to trivets. Using a heatproof brush, coat each bowl with 2 teaspoons of the sesame oil. Immediately divide the rice among the bowls. Arrange the zucchini, carrot, bean sprouts, greens, shiitakes, beef mixture, and eggs decoratively atop the rice. Drizzle with the remaining teaspoon of sesame oil, top with the nori, and serve immediately. Pass a small bowl of gochujang on the side.
Barbeque Korean Beef Recipe
July 2, 2010 by admin
Filed under Dolsot Bibimbap, Korean Barbecue, Recipes, korean food
Ingredients:
1 flank steak (1 3/4 to 2 lb.)
1/2 cup soy sauce
1/3 cup thinly sliced green onions
2 tablespoons Asian sesame oil
3 tablespoons sugar
3 cloves garlic peeled and pressed or minced
How to make
1. Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
Bi Bim Bap Dolsot Recipe Video
May 10, 2010 by admin
Filed under Dolsot Bibimbap, Korean Dishes, Recipes, korean food
This is an example of a typical bi bim bap dolsot recipe. Bap is a Korean word for rice and bi bim means to stir or mix together. The dolsot Bown is a heavy iron pot that is served with all the ingredients added. It is topped with rice and assorted fresh vegetables and then marinated along with a small amount of meat. It’s then all topped off with a raw egg or half baked egg added in the bowl as you stir. You should add to the table some guchojang, thats a red pepper paste that is extremely common in Korea.
Korean Dipping Sauce
January 20, 2010 by Korean Cook
Filed under Dolsot Bibimbap, Recipes, Traditional Food, korean food
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Korean dipping sauce – This authentic, quick, Korean dipping sauce recipe is extraordinary served with sauteed bean curd. Only three basic ingredients mixed together, and you have as sensational, classic, Korean dipping sauce.
Prep Time: 5-10 mins |
Ingredients to make Korean Dipping Sauce
4 tb Soy sauce
4 ts Rice vinegar
1 ts Sesame oil
Directions to make Korean Dipping Sauce
The Asian Barbecue Book: From Teriyaki to Tandoori
June 18, 2009 by Korean Food
Filed under Korean Barbecue, Reviews
The Asian Barbecue Book by Alex Skaria – a master griller and expert in all styles of Asian barbecue – is perfect for barbecue enthusiasts looking for exciting new ingredients and techniques to create that perfect hot-off-the-flame meal, using your basic backyard grill. It is full of rich, smoky and meaty barbecue dishes, including classic Asian recipes such as Indonesian Satay, Korean Barbecue and Persian Shish Kebabs—and new favorites like Chicken Wings with Hoisin Honey Marinade, Beef Short Ribs with teriyaki Glazing and Salmon Filet with Miso Marinade.
Introductory sections include barbecuing fundamentals—essential for beginners and a great review for more experienced grillers—as well as dozens of recipes for Asian rubs, glazes, marinades, basting sauces and condiments to liven up your grill and table. Complete with sides, salads and desserts, this treasury of Asian barbecue recipes will be a resource for years to come.