A couple of months ago, Mike and I made a trip out to Ann Arbor with some friends. We met at this really cool place called the Jolly Pumpkin for lunch. If you’re ever in Ann Arbor and haven’t tried this place out, do it. Don’t forget to order a side of truffle fries. Mmmm! So good! Anyway, after eating, we spent some time in the farmer’s market and got some tea, then our friends had to head out. Mike and I were looking around for a place to grab something to go that we could bring home and eat for dinner, and we found a hole-in-the-wall Korean joint that had some good reviews. We ordered what looked good, then went home. I ordered what’s called bibimbap. It sounds weird, I know. But OH MY GOODNESS is it tasty. It comes with simply prepared vegetables, some flavorful beef and an egg in the middle, all served over some sticky rice. After eating this, I was craving it for weeks. So finally, I made some of my own. It definitely takes a good bit of prep work, but it is SO worth it. This recipe serves 6-8.
1 lb steak, thinly sliced
1/2 c liquid aminos (or soy sauce)
2 green onions, thinly sliced
3 T rice vinegar
2 T minced garlic
1 T grated ginger
2 T sesame seeds
1 T honey
1 T warm water
1) In a small bowl, whisk together honey and water until well combined. Add the honey mixture to a ziploc bag, along with all other ingredients except for the steak and stir well.
2) Add the steak. Keep in the fridge for at least 1 hour (up to overnight). Shake the bag a few times during the marinating process to keep the meat well coated.
3) If you can, grill the bulgogi. Otherwise, place all of the beef on a baking sheet lined with parchment paper. Arrange your oven so that the baking rack is 4-6 inches from the top. Broil the beef for about 5 minutes, then flip the pieces and broil for another 5 minutes, or until the beef is cooked through.
1 lg head cauliflower
2 T coconut oil
1) Using a knife, remove and discard the cauliflower core, then break the cauliflower up into florets.
2) In batches, place the florets in a food processor, and pulse until chopped into small pieces (think jumbo grains of rice).
3) Heat the oil in a large pan over medium-high heat. Cook the cauliflower for about 5-10 minutes until it’s tender and slightly golden.
1 large cucumber
1 t salt
2 t rice vinegar
2 t sesame oil
1 t red pepper flakes
1) Place the cucumber in a colander with the salt, and let stand for 20 minutes. Then rinse and gently squeeze the cucumbers dry.
2) Transfer the cucumbers to a small container and add the rest of the ingredients. Mix well and put in the fridge for at least 30 minutes.
1 lb mushrooms, sliced
1 T coconut oil
salt & pepper
1) Heat oil in a large pan over medium-high heat. Fry the mushrooms until tender, about 20 minutes.
2) Drain any liquid from the pan, then toss the mushrooms with salt and pepper.
4 carrots, julienned
1 T rice vinegar
1 T sesame oil
1) Heat the oil in a large pan over medium-high heat, and fry the carrots until slightly tender, about 5 minutes.
4 bunches spinach, rinsed and stems trimmed off
4 cloves garlic, minced
2 T liquid aminos (or soy sauce)
1 T sesame seeds
1 T sesame oil
1) Boil water in a large pot. Add the spinach to the boiling water and cook just until wilted, about 3 minutes.
2) Drain the spinach into a colander and let cool. Once cooled, gently squeeze the liquid out of the spinach.
3) Heat sesame oil in a large pan over medium-high heat. Add garlic and cook 2 minutes.
4) Add the spinach, liquid aminos, and sesame seeds and cook for about 5 minutes.
1 egg, fried sunny side up (per serving)
hot sauce, like gochujang (optional)
1) Spread some cauliflower rice along the bottom of each bowl.
2) Place the fried egg on top of the rice, with the yolk at the center of the bowl.
3) Arrange beef bulgogi, veggies and kimchi around the fried egg. Serve with hot sauce on the side.