Ancestral Inheritance Menu Bibimbap

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Bibimbap

"I love the spicy, savory taste of Korean bibimbap, but I could not discover a recipe right here. I seemed online and talked to a few Korean buddies, and this became the end result. I desire you enjoy this dish as a lot as I have! To consume, simply mix the whole lot in the bowl together and enjoy with Korean warm chile sauce!"

Ingredients :

3 tablespoons soy sauce
3 tablespoons white sugar
five tablespoons sesame oil, divided, or to taste
1 tablespoon garlic, minced
1 teaspoon minced fresh ginger root
half pound pork brisket, thinly sliced, or to flavor
1 cup raw white rice
1 1/2 cups water
1 cup dried shiitake mushrooms
1 small eggplant, cut into 1/4-inch slices
salt to taste
1 small yellow squash, reduce into 1/four-inch slices
2 carrots, chopped
1 cup broccoli florets
1 cup bean sprouts
2 eggs
1 1/2 tablespoons rice vinegar
four leaves crimson leaf lettuce, reduce widthwise into strips
1 daikon radish, peeled and reduce into matchsticks
2 inexperienced onions, chopped (elective)

Instructions :

Prep : 30M	Cook : 2M	Ready in : 1H20M

Mix soy sauce, sugar, sesame oil, garlic, and ginger collectively in a bowl. Add red meat brisket and cowl with plastic wrap. Marinate inside the refrigerator for for half-hour.
Rinse rice until water turns clean. Pour right into a rice cooker and add 1 half cups water. Seal and pick placing in step with manufacturer's instructions; cook till soft, 20 to 30 minutes. Keep heat.
Place mushrooms in a bowl of warm water. Soak for 20 mins.
Coat eggplant with salt on all aspects and allow to 'sweat,' approximately 10 minutes. Rinse with cool water.
Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/four-inch strips.
Heat 2 tablespoons sesame oil in a skillet over medium-excessive heat. Saute mushrooms till lightly browned, approximately four minutes. Transfer to a covered plate to hold warm.
Saute eggplant inside the identical skillet till slightly softened, approximately five minutes. Transfer to the plate with the mushrooms.
Place squash within the hot skillet; cook dinner and stir till barely soft, approximately 5 mins. Add to the plate with the eggplant and mushrooms; hold vegetables heat.
Saute carrots and broccoli in the skillet till slightly soft, approximately 6 mins. Transfer to the plate with relaxation of the vegetables.
Bring a big pot of water to a boil. Add sprouts and cook exposed until smooth however nevertheless crispy, about 2 mins. Drain in a colander and right away immerse in ice water for numerous minutes to prevent the cooking system. Drain.
Heat the identical skillet over medium-high heat. Add marinated red meat slices and saute till nicely browned and gently pink within the center, about 7 minutes.
Place about 1 cup cooked rice in every bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli at the lettuce around the edge of the bowl. Place beef in the middle.
Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook till whites are simply set and yolks are slightly runny, approximately 3 mins. Place a sunnyside-up egg on pinnacle of the beef in every bowl. Top with radish and inexperienced onion.

Notes :

If you could get to a Korean market, the expenses on the listed items are a great deal decrease than in a traditional grocery store.
I would like to do this with kosari (fern brakes) sometime, as I love the taste, however I have not undertaken the seemingly daunting project of making ready the dried ones as of yet.

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