Thursday, December 3, 2015

Korean bibimbap with beef

Jasmine rice
Zucchini 
Mushrooms
Kale
Bean sprouts
Carrots
Garlic
Dried seaweed
Kimchi
Beef
Egg
Tamari sauce (gluten free)
Brown sugar 
Chili spice sauce 

Steam rice, sauté vegis separately, although I decided to sauté garlic, zucchini and mushrooms together in sesame oil. Sauté kale in light sesame oil or other high heat oil add chili sauce. Fry meat with tamari sauce and add the brown sugar to sweeten the flavor. Fry egg sunny side up. Put steamed rice into cast iron pan if you don't have a stone bowl (traditional flame heated bowl). Keep this pan on low heat u til you have decorated the dish with each of the ingredients separately on top of the rice and place the egg in the middle on top. CrNk up the heat for about 5 minutes to medium high or until rice starts to brown and sizzle. Serve sizzling hot in pan or stone bowl. Be careful it's hot!