Sunday, March 14, 2010

Bi Bim Bop

This  is a pretty traditional Korean dish, served over rice.  You can use beef, tofu, pork, or chicken as well as a variety of vegetables.  It is basically Korean stir fry, traditionally spicy but can be done according to your taste. This is from 30-minute Asian Meals

 

1 T sesame or vegetable oil

2 large cloves garlic, finely chopped or crushed

4-6 oz lean, tender beef, cut into thin, bite sized pieces

1 red bell pepper, seeded and cut into matchsticks

2 green onions, thinly sliced

8 oz fresh bean sprouts, trimmed (soy beans)

1  soy sauce

Freshly ground black or red pepper to taste

2-3 c cooked rice

1 T toasted, crushed sesame seeds for garnish

koch’ujang (hot soybean paste) and soy sauce, at the table (we found a hot soybean paste at our local Asian market. We prefer East West on Gilbert St in Iowa City)

1. Start rice

2. Heat a nonstick wok (or skillet) over Med-High heat. Add oil and stir-fry the garlic for 3-4 sec. Add the beef and stir-fry about 1 min or until it begins to brown.

3. Add the bell pepper and green onions and stir-fry for another minute or two, or until the pepper softens.

4. Add the bean sprouts and stir-fry until they are just heated through. Sprinkle with the soy sauce and black or red pepper and stir for a few seconds until the mixture is blended and very hot. Place on top of the hot cooked rice and sprinkle with sesame seeds. Serve with koch’ujang and soy sauce.

Makes 2-3 servings.

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