Mixed Vegetables and Beef with Rice

Name: Mixed Vegetables and Beef with Rice
Yield: Yield: 8 Portions
Cuisine: Korean
Ingredients: 8 oz/227 g sliced shiitake mushroom caps; 8 oz/227 g julienne daikon; 8 fl oz/240 mL gochujang (Korean hot pepper paste); 1 tsp/5 mL sesame oil; 1 tbsp/9 g sesame seeds, toasted and crushed; 1½ tsp/4 g minced ginger; 2 lb/907 g beef skirt steak, thinly sliced parallel to the grain; 1 tbsp/15 mL mirin; 4 green onions, minced; ½ head green leaf lettuce, cut into chiffonade; 8 oz/227 g julienne European cucumber; 6 garlic cloves, minced; 8 eggs; 2 fl oz/60 mL light soy sauce, not low-sodium; 8 portions steamed medium-grain rice, hot; 8 oz/227 g julienne carrots

Bibimbap

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Bibimbap is an iconic Korean dish that is served decoratively arranged in a bowl. The guest will mix everything together with a spoon and add the Korean hot pepper paste according to his or her personal preference.

Ingredients

Beef Marinade

2 fl oz/60 mL light soy sauce, not low-sodium
1 tbsp/15</

Asia
Korea
Main course
Street Food

Method

Combine the soy sauce, mirin, green onions, garlic, ginger, sesame seeds, and sesame oil to form a marinade.
Combine the beef with the marinade and allow to marinate for 1 hour.
At service, stir-fry the mushrooms until cooked through, 3 to 4 minutes. Add the daikon and carrots, and continue cooking until they begin to tenderize, 4 to 5 minutes. Adjust