Mama's In The Kitchen

Bibimbop (Rice and Vegetable Medley)

CL Notes: Bibimbop is a popular one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently.

My notes: Very family friendly as every diner can control the spiciness for their own dish. Ameniable to a variety of different toppings, depending on what you have on hand.

2 teaspoons low-sodium soy sauce
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
4 ounces eye of round or top round steak, thinly sliced
Cooking spray
1 cup (2-inch) julienne-cut carrot
1 cup (2-inch) julienne-cut English cucumber
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 garlic clove, minced
4 large eggs, divided
1/4 teaspoon kosher salt
3 cups hot cooked short-grain rice
1 cup thinly sliced shiitake mushroom caps
1 cup Seasoned Spinach
4 teaspoons sambal oelek or Thai chile paste

Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.

Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.

Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.

Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

Yield: 4 servingsCALORIES 374 (20% from fat); FAT 8.3g (sat 2.4g,mono 3g,poly 1.4g); PROTEIN 23.8g; CHOLESTEROL 238mg; CALCIUM 138mg; SODIUM 699mg; FIBER 5.6g; IRON 6.9mg; CARBOHYDRATE 50.6g Cooking Light, MARCH 2003


Seasoned Spinach

CL Notes: You will need to steam the raw spinach in two batches, since there is so much of it. Combining the cool ingredients with your hands is easiest. This recipe goes with Bibimbop (Rice and Vegetable Medley)

My notes: Use this as a side for other asian dishes. Great as a summer side when served chilled.

2 (10-ounce) packages fresh spinach, divided
1/4 cup finely chopped green onions
1 teaspoon sesame seeds, toasted
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon kosher salt
2 garlic cloves, minced

Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander. Repeat procedure with remaining spinach. Cool slightly, and squeeze dry.

Place spinach in a bowl. Add onions and remaining ingredients; toss mixture well to combine. Serve chilled or at room temperature.

Yield: 6 servings (serving size: 1/4 cup)CALORIES 31 (26% from fat); FAT 0.9g (sat 0.1g,mono 0.3g,poly 0.4g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 96mg; SODIUM 214mg; FIBER 2.8g; IRON 2.7mg; CARBOHYDRATE 4.2g Cooking Light, MARCH 2003