Bibimbap

Pronounced Bee-Bihm-bahp or bee-beem-bahp...and it's Korean cuisine.


We found this recipe in the Sawyer County Record Newspaper, dated July 21, 2010. They gave credit to Relish Magazine. (Recipe by Christina Eng.) We found this a little limited in flavor, so we might try it again with a little cumin or something to give it a bit more intense Asian flavor.

Marinade for meat:

2 teaspoons sugar
2 teaspoons soy sauce
pinch of ground black pepper
2 garlic cloves, minced
2 teaspoons rice wine
2 teaspoons sesame oil
1 pound beef flank or sirloin steak, cut into thin strips
2 teaspoons vegetable oil, divided
2 cups medium-grain rice, uncooked

Vegetables and eggs:

2 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 carrots, peeled and julienned
2 cupps spinach leaves, trimmed
1 medium zucchini, peeled and julienned
2 cups bean sprouts, rinsed and sorted
8 fresh shiitake mushrooms, julienned
1 tablespoon sesame oil
4 whole eggs

Optional garnish:

2-3 green onions, cut at an angle into 1" pieces
Red pepper sauce, such as Sriracha or chile paste
(we used Sriracha Hot Chili Sauce)

1. To prepare marinade, combine all ingredients (except beef and vegetable oil) in a large bowl. Place beef in marinade mixture. Cover and refrigerate 2-8 hours.
2. Rinse rice. Cook according to package instructions. Keep warm.
3. Remove meat from marinade. In a large, non-stick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add beef and saute' until done, 4-5 minutes. Keep warm.
4. To prepare vegetables, combine sugar, salt and black pepper in a large bowl. Add carrots, spinach leaves, zucchini, bean sprouts and mushrooms, and toss to coat.
5. Heat sesame oil in a large, nonstick skillet over medium-high heat. Saute' vegetable mixture until crisp-tender, 4-5 minutes. Keep warm.
6. Heat remaining 1 teaspoon vegetable oil in a medium, nonstick skillet over medium-high heat. Add eggs and fry sunny-side up.
7. Divide cooked rice among 4 large deep bowls. Arrange vegetables on top. Add strips of beef and cover with fried egg. Garnish with green onion, if desired. Serve with red pepper sauce. Serves 4.

Moo Shu Turkey

This recipe is so amazing. We had it last night and loved it! I had torn it out of a Good Housekeeping Magazine in 2007. But this is definitely a favorite. Quick and easy too.

Prep 10 minutes
Cook 15 minutes
Makes 4 generous main-dish servings

1 Tbsp. plus 1 tsp. olive oil
1 10 oz. pkg of sliced mushrooms
4 green onions, sliced, green and white portions separated
1 tsp. grated peeled fresh ginger
1/4 tsp. crushed red pepper
1 clove garlic, crushed with press
1 16 oz. bag shredded cabbage mix for coleslaw
1/3 c. water
2 c. shredded leftover cooked turkey (10 oz.)
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. hoisin sauce plus additional for serving
8 flour tortillas (8 in each), warmed

1. In 12 inch skillet, heat 1 tablespoon oil on med-high until hot. Add mushrooms and cook 6-7 minutes or until tender and lightly browned. Transfer mushrooms to plate; set aside.

2. In same skillet, heat remaining 1 tsp. oil on med-high. Stir in white portion of onions, ginger, crushed red pepper, and garlic. Add coleslaw mix and cook 2 minutes or until cabbage begins to soften, stirring constantly. Add water and cook 1-2 minutes or until water evaporates and cabbage is tender-crisp, stirring frequently. Stir in turkey, soy sauce, 3 tablespoons hoisin sauce.

3. We spread additional hoisin sauce on each tortilla, then scooped the Moo Shu Turkey, topped with the chopped green onions, rolled and thoroughly enjoyed.

Editor's note: The cuisine outshines the photography!