Imposter Syndrome Bibimbap

Don't come at me.

I know this isn't real bibimbap but it's a rice dish with a meat and various vegetable banchan. Maybe I should call it "inspired by" or "hypothetical" bibimbap. 

Galbi bibimbap? Imaginary bibimbap? 

Whatever you call it, it's tasty.

Make the cucumber and radish the day before to achieve maximum pickling action.

MEAT MARINADE

3 lb beef short ribs, galbi-cut about 1/4 inch thick boneless or bone-in

2/3 cup soy sauce

1/4 cup brown sugar

1 TB sesame oil

2 tsp gochujang

1 tsp black pepper, ground

6 cloves garlic, chopped

1 med onion, chopped

1 med Asian pear, peeled, cored, and chopped

2-inch piece ginger, peeled and chopped

salt

olive oil

In a blender, puree onion, pear, garlic, ginger, with 1/3 cup water. Wisk in soy sauce, brown sugar, sesame oil, gochujang, and pepper. Add marinade to ribs and marinate in the fridge for at least 2 hours and up to overnight.

30 minutes before cooking, take the ribs out of the fridge and discard excess marinade. Heat a grill pan over high heat. Sprinkle ribs with salt and olive oil and grill 1 - 2 minutes on each side until deeply charred. Set aside for final assembly.

we got a Ninja indoor grill and were determined to use it

SAUCE

2 TB gochujang

1 TP sesame oil

1 TB sugar

1 TB water

1 TB vinegar

1 tsp garlic, minced

1 TB toasted sesame seeds (optional)

Mix all the ingredients together. Store in airtight container in refrigerator.

SMASHED CUCUMBER

2 lbs thin-skinned cucumbers (English or Persian), cut crosswise into 4-inch pieces, then half lengthwise

1 tsp salt, plus more for cucumbers

2 tsp sugar

1 1/2 TB rice vinegar

2 tsp sesame oil

2 tsp soy sauce

2 garlic cloves, minced

handful of cilantro leaves

salt and pepper

Place a piece of cucumber cut side down on a cutting board. Lay the blade of a large knife flat on the cucumber and smash it lightly with your other hand. The flesh will break down and the seeds will separate. You will also likely cut your hand, so be forewarned. Repeat until the whole piece is smashed and then slice it into bite-sized pieces, leaving seeds behind.

Place the cucumber pieces in a strainer over a bowl and sprinkle a big pinch of salt on top. Let it drain for 30 minutes.

In a small bowl, mix salt, sugar, sesame oil, and soy sauce.

When ready to serve, transfer cucumbers to a serving bowl and toss them with the garlic and the dressing. Add salt and pepper to taste. Garnish with cilantro.

PICKLED RADISH

1 lb Korean radish (or daikon, which may be easier to find), cut into 1/2 inch cubes

1/3 cup white vinegar

1/3 cup sugar

1/3 cup water

1 tsp salt

slice jalapeno (optional, if you like it spicy)

Mix together the vinegar, sugar, water, and salt until the sugar is dissolved. Add radish to vinegar mix and refrigerate at least 24 hours.

                                                           

SAUTEED BOK CHOY

1 lb baby bok choy, chopped into 1-inch pieces

2 garlic cloves, minced

1 TB olive oil

salt and pepper

Heat olive oil in medium pan over medium high heat. Add minced garlic and sauté for about 60 seconds. Add bok choy and quick sauté for about 2 minutes. Season with salt and pepper, to taste.

CARROT-SESAME SALAD

3 cups carrots, matchstick

1 1/2 TB toasted sesame seeds

1 1/2 TB rice vinegar

1 TB sesame oil

1 tsp soy sauce

1/2 tsp black pepper, ground

I have a lot of Tupperware, as made evident by these pics.

FINAL ASSEMBLY

Get a bowl of hot rice. Arrange a serving of ribs and the vegetables on top of the rice. Top with a sunny side up fried egg, if you wish. Drizzle gochujang sauce over the whole thing. Mix together and eat.