Asian - Japanese, Chinese, Korean, Vegetarian (or easy fix)
Recipe:
There's a lot to this one. But it's also pretty flexible. I'm writing instructions to make Dolsot Bibimbap in a cast iron skillet (easier than in the stone bowls and you get crispier rice!). So here we go...
All are for roughly 4 servings.
NON-NEGOTIABLES:
SAUCE:
Mix everything. Put on top when it's all done. Stir in.
2 T gochujang
1 T sesame oil
1 T sugar
1 T water
1 T roasted sesame seeds
1 t apple cider vinegar
1 t minced garlic
RICE:
Cook 1 c short grain rice in 2 c water.
TOPPINGS (Pick 3-5)
BEEF
1/4 cup soy sauce
1/6 cup finely grated Asian pear with juices
1 scallion, thinly sliced
2 garlic cloves, minced
1.5 t brown sugar
1 teaspoons grated peeled ginger
1/2 pound thinly sliced (1/8-inch) boneless beef rib-eye steak or short ribs
Whisk all but beef. Marinate beef 30 min - 3 hours.
Heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add half beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat with rest of meat.
GARLICKY SPINACH
2 10-ounce bags fresh spinach (not baby)
2 tablespoons toasted sesame oil
2 chopped garlic cloves
2 T soy sauce
1 teaspoon distilled white vinegar
Cook spinach in a large pot of boiling salted water just until wilted, 1-2 minutes. Drain, then transfer to a bowl of ice water; let cool. Drain and squeeze out excess water.
Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, 1 minute. Add spinach, soy sauce, and vinegar. Stir to combine; season with kosher salt and freshly ground black pepper.
SHIITAKE
1 oz dried shiitakes (about 1 cup)
2 T soy sauce
1 t brown sugar
1/3 c water
1/2 teaspoon toasted sesame seeds
black pepper
Bring first 4 ingredients to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12-15 minutes.
Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add sesame seeds, and season with freshly ground black pepper.
SESAME-PEPPER BEAN SPROUTS
6 c mung bean sprouts (12 oz)
2 t toasted sesame oil
2 tablespoons toasted sesame seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
gochukaru
Mix sesame seeds, kosher salt, and black pepper in a small bowl; set aside.
Cook bean sprouts in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder) to taste.
CUCUMBERS
2 Lebanese cucumbers (300g, 0.7 pounds) or English cucumber
1 tsp fine sea salt
1/2 Tbsp roasted sesame seeds
1 Tbsp sesame oil
cooking oil
Thinly slice the cucumber and put them into a medium-sized mixing bowl. Add the salt and mix them evenly. Leave it for 20 mins on the kitchen bench. Squeeze the water out from the cucumber. (Do this in small batches.) Set aside.
Heat the frying pan on mid-high temperature. Once it is heated, add some cooking oil and spread it throughout the pan. Add the cucumber and stir-fry it for 30 seconds on mid-high temperature. Add the sesame seeds and sesame oil and stir evenly for another 30 seconds.
SCALLION SLAW
2 bunches scallions
1 T distilled white vinegar
1 T toasted sesame oil
kosher salt
freshly ground black pepper
gochugaru
Cut scallions into 3-inch lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add vinegar & sesame oil; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru.
SPICY KOREAN CUCUMBER SALAD (OI MUCHIM)
5 oz Lebanese or English cucumber
1/4 onion (25g, 0.9 ounces)
1 Tbsp rock salt (or Korean coarse salt) Seasoning sauce (mix these in a small bowl)
1 Tbsp Korean chilli flakes (gochugaru)
1 tsp white vinegar (or rice vinegar)
1 tsp white sugar
1 tsp minced garlic
1 tsp sesame seeds
Rinse the cucumber thoroughly in cold running water. Discard both ends of the cucumber. Thinly (about 0.5 cm (0.2 inches) thickness) slice the cucumber and put them into a large mixing bowl. Add the salt and lightly mix them together. Leave it for 15 mins.
Thinly slice the onion. Prepare the seasoning sauce by mixing them all together.
Rinse the cucumber in cold running water (any remaining salt in the mixing bowl should be discarded) and drain the water out using a strainer. Pat dry the cucumber thoroughly with kitchen paper. Put them into a clean and dry mixing bowl.
Add the sliced onion and the seasoning sauce. Mix them lightly but thoroughly with your hand (You may want to wear a food prep glove). Put the seasoned cucumber into a sealed glass container and keep it in the fridge for 30 mins to chill then serve.
SESAME CARROTS
1 tablespoon toasted sesame oil
4 peeled carrots, cut into long matchstick-size pieces
Kosher salt, freshly ground pepper
Heat oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with salt and pepper.
FINAL INGREDIENTS/ASSEMBLY/COOKING
4 eggs
Pan fry eggs individually. Sunny side up is typical.
2 T sesame oil
Preheat a 12" cast skillet over medium heat until *hot* (or use 10" pan and 1+ T oil if cooking just 2 servings). Add sesame oil and brush it around bottom and low sides. Add rice and press firmly & evenly against bottom of pan. Quickly arrange toppings on rice. I make symmetric piles of each topping (so I can spatula out the four quarter servings at the end without disturbing the rice crust too much). Finish with an egg on each serving. Cover and let the rice brown a bit (just a few minutes... you can peek with a spatula). Remove from heat, split between bowls. Top with sauce to your heat level and stir up. Yum!
