Bibimbap

It was another of those clean out the fridge of some veggies night tonight. Saute some, pickle some, put over rice with some marinated meat, top with a fried duck egg and some sauces and I was a happy person. Here’s what we did. Pickle some cucumbers and carrots:

• 2 carrots, julienne
• 1/2 English cucumber, thinly sliced
• rice vinegar
• mirin

Simply put everything so that about 50-50 mixture of vinegar and mirin to cover. Soak for about 30 minutes and remove from marinade to serve.

For the hot veg:

• 2 big handfuls spinach, finely sliced
• 1/2 red cabbage, finely sliced
• 1 inch ginger, grated
• 3 cloves garlic, thinly sliced
• chicken broth
• olive oil

In two batches, saute the spinach with ginger and garlic then the cabbage with ginger and garlic and chicken broth. Should only take a couple minutes for each but a little longer for the cabbage and chicken broth.

For the meat, we did an overnight marinade:

• 2 lb bottom round beef, thinly sliced
• soy sauce
• mirin
• rice vinegar
• garlic powder
• dried basil

Marinade overnight and “grill” on indoor cast iron grilling pan in batches making sure not to crowd. Once done, rest for a bit and then thinly slice.

Fry a sunny side up duck egg for everyone making sure to leave it a bit running for some extra sauce. Serve with some rice and all the toppings with the duck egg on top. We served it with sriracha, hoisin, and soy sauce.