RETURNING SOON

Diane's Bi-Bim-Bap

IMG3600
Comfort Food
skill level
Moderate
time
Over 120min
servings
4
cost
$
Contributed by :
A taste of Steak, Bean Sprouts, Rice, and Kimchi.
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ingredients
  • For the Rice:
  • 2 cups Rice
  • 3 cups Water
  • 1 teaspoon Rice Wine Vinegar
  • 3 tablespoons Sesame Oil
  • 1 tablespoon Scallions (minced)
  • 1/4 cup Sesame Seeds
  • For the Bean Sprouts:
  • 2 cups Bean Sprouts
  • 1/4 teaspoon Five Spice Powder
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Scallions (minced)
  • Salt to taste
  • For the Steak:
  • 1 1-inch piece fresh Ginger
  • 1/2 cup Hot Water
  • 1 cup Soy Sauce (low sodium)
  • 2 tablespoons Sesame Oil
  • 1/4 cup Scallions (minced)
  • 1/2 cup Sugar
  • 1 pound Hangar Steak
  • 10 Garlic cloves (minced)
  • For the Pea Shoots:
  • 1/2 teaspoon Sesame Oil
  • 1 cup Pea Shoots (chopped)
  • 1/4 teaspoon Garlic (minced)
  • For the Sauce:
  • 1/4 cup Brown Miso
  • 2 tablespoons Sriracha
  • 2 tablespoons Sesame Oil
  • 3 tablespoons Corn Syrup
  • 1 teaspoon Rice Wine Vinegar
  • For the Garnish:
  • 1 cup Kimchi (chopped)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cups Rice
    3 cups Water
    1 teaspoon Rice Wine Vinegar 
    3 tablespoons Sesame Oil 
    1 tablespoon Scallions (minced) 
    1/4 cup Sesame Seeds
    For the Rice: Wash rice in cold water until water runs clear. Place water and rice into a sauce pot and bring to a boil, let water reduce by 85%, lower heat and cover, allow to steam for 10 minutes. Turn off heat and keep covered for 5 minutes. Then toss rice with vinegar, sesame oil, scallions and sesame seeds.
  • 2
    2 cups Bean Sprouts
    1/4 teaspoon Five Spice Powder
    1 tablespoon Sesame Oil 
    1 tablespoon Scallions (minced) 
    Salt to taste 
    For the Bean Sprouts: Bring a pot of water to a boil, add bean sprouts and cook until slightly crunchy. Drain and rinse with cold water until cool. Toss with five spice powder, sesame oil and scallions, add salt to taste.
  • 3
    1 1-inch piece fresh Ginger
    1/2 cup Hot Water
    1 cup Soy Sauce (low sodium) 
    2 tablespoons Sesame Oil 
    1/4 cup Scallions (minced) 
    1/2 cup Sugar
    1 pound Hangar Steak 
    10 Garlic cloves (minced)
    For the Steak: Mix ginger and hot water together, add soy, sesame oil, scallions, sugar, meat and garlic. Allow to sit for 2 hours or overnight. On a grill, cook the steak over high heat until medium rare and slice.
  • 4
    1/2 teaspoon Sesame Oil 
    1 cup Pea Shoots (chopped) 
    1/4 teaspoon Garlic (minced)
    For the Pea Shoots: Heat a sauté pan over medium heat, add sesame oil, once hot add pea shoots, flash cook with garlic, season with salt. Cook one more minute and take off heat.
  • 5
    1/4 cup Brown Miso
    2 tablespoons Sriracha
    2 tablespoons Sesame Oil
    3 tablespoons Corn Syrup
    1 teaspoon Rice Wine Vinegar
    For the Sauce: Mix all ingredients together.
  • 6
    1 cup Kimchi (chopped)
    For the Garnish: In a shallow bowl, place 1 cup of rice. Divide the top of the rice into 3 sections. In one section place the meat, in another place the pea shoots, in another place the sprouts, kimchi, and drizzle with sauce or serve on the side.