Sometimes the inspiration to cook is all around you. Sometimes, no matter what you do or where you go you still can’t come up with or decide on a new dish to make. Watching cooking shows, however, can not only make you drool, they can also help the light bulb go off if you have ‘cookers block’.
I was watching Chopped on the Food Network and the chef who made it to the final round got to not only choose the dish to make but he would also go up against Bobby Flay to cook it and present it to the judges.
The dish chosen? Bibimbap. This is a wonderful Korean dish I used to have when I frequented this delicious and popular little Korean Restaurant called Mandoo Bar in downtown Manhattan. It was always warm and delicious, with scallions (my once favorite member of the onion family) and tons of flavor!!!
Well, watching these chefs whip up this fabulous dish made me jealous and nostalgic. It also inspired me to give this dish a try. I must say, the smells alone of the sesame seed oil took me back to the days when I would frequent that restaurant and devour the dumplings, scallion pancakes, bibimbap and endless refills of Green Tea!
Give this a try and let me know how it turns out! I’m sure your family and friends will think you ordered out!
- 1/4 cup reduced-sodium gluten-free Kikkoman soy sauce or the soy sauce of your choice
- 1 teaspoon of celery seed powder
- 1 teaspoon of coriander
- 1 tablespoon of espresso powder
- 1 tablespoon raw or brown sugar
- 2 teaspoons grated peeled fresh ginger (this can be omitted if you are sensitive to ginger)
- 1 teaspoon from juice from a key lime or regular lime
- 2 tablespoons of sesame oil
- 3 cups of cooked white rice (I used Minute Instant Rice for this to save time)
- 1-2 pounds thinly sliced (1/8-inch) boneless beef rib-eye steak
- 1/3 cup chopped bok choy (about 4-5 stalks)
- 1 package of baby portobello mushrooms diced
- 2 eggs cooked sunny side up or overeasy
Whisk the first 7 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 2 hours.
Add the sesame oil and strips of meat to a large pan along with the juices and cook until brown. About 5 minutes on medium high heat. *If your pan is small, then cook these strips of meat in 2 to 3 batches to ensure they all cook properly.
Remove the meat and set aside in a bowl, leaving any liquid in the pan.
Add the bok choy, and portobello mushrooms and cook until slightly tender. About 5minutes.
Now add the cooked bok choy, mushroom and eggs to the bowl, mix thoroughly to break up the eggs and serve.