Bibimbap.
(upbeat music)
So this is a really basic Korean marinated beef
we're gonna start with.
This is a pound of flank steak
which is enough for four bowls.
And all I did was add a little soy sauce and sesame oil,
a tablespoon each of these guys
and a little light brown sugar
and then you throw it in the fridge overnight.
So this one's been marinating overnight
and we're gonna add it to a really hot skillet
with a drizzle of high temperature cooking oil
and browning that up.
Let's start making the sauce that we pour over everything
in this dish.
So this is called gochujang.
So you start out with four tablespoons of that paste
that we're going to thin out a little bit
with mirin.
Couple tablespoons of mirin
and then the brightness of some...
And acidity of some rice wine vinegar, couple tablespoons,
couple of teaspoons to a tablespoon
just to shake over the top of super fine sugar.
And then we just work that together a little bit
to get the paste thinned out,
and then you're gonna add a couple of cloves
of fresh graded garlic.
We'll give the beef a toss here.
So we're gonna start some mushrooms going down here
and you can use canola, peanut oil, safflower oil,
any high temperature cooking oil,
and one at a time keep using the same pan over and over.
We're going to cook off some mushrooms.
Now this is a mix of cremini, shiitake and oyster mushroom.
(upbeat music)
I brown our mushrooms.
All I added to that
was salt, pepper, and garlic once they browned up.
Now I'm working on the carrots.
They just brown at the edges
and their sugars are developing.
So now we're gonna add a fat splash of ginger
and a little garlic to the carrots
(crowd murmuring)
and a little salt and pepper.
And then we have our carrots done.
Give that a little toss.
And again, this is the same pan I used for the mushrooms.
One guy went overboard, get back in the pan.
(crowd laughing)
And then boom that comes out.
Then we take the same pan all over again,
a little bit of high temp cooking oil.
And we add our zucchini.
Now when the zucchini gets a little brown at the edges
and it starts to develop its sugars,
that's when we add some garlic
and the Korean red chili flakes.
Give it a toss.
Don't thin your garlic.
Once you add the garlic, that guy comes out again.
And little pinch of salt.
Boop, over the shoulder for luck.
(crowd laughing)
Okay, I have one thing I didn't show you yet.
Look, what's hiding in the blankie.
I blanched some spinach.
(crowd murmuring)
'Cause if you have some dark greens,
you don't have to make a salad.
(crowd laughing)
This is 10 seconds, a 10 ounce, 10 to 12 ounce
but most of the packages are 10 ounces of fresh spinach.
Blanch it for 30 seconds, put it on a kitchen towel
and let that hang.
(upbeat music)
And I'm gonna start with the rice in the center of our bowl.
This is short grain rice that I cook in stock,
vegetable or chicken stock, made to the package directions
and then I take a big old ice cream scoop
and put the ice that sticky short grain rice
in the center of the bowl,
and I'm gonna put a silicone lid
or any pot lid you have around on top of my egg.
I'm making a soft egg to put up on top of the bowl
when we're done.
So I'm gonna let him cook over right between low
and medium low.
You don't wanna rush him too much.
You're just trying to cook the white of the egg
and keep the top nice and gummy and jammy.
So we're gonna take a little bit
of our marinated flank steak,
pop that over here and you just go around the bowl.
Then we're gonna put our mushrooms,
our ginger carrots,
(crowd murmuring)
our hot pepper zucchini,
working all around the bowl
and our little bit of dark greens.
Hello, spinach.
(crowd laughing)
Goodbye salad (laughs).
(crowd laughing)
And then a little bit of our bean sprouts
for crunch and munch.
And then we're gonna drizzle everybody with sauce.
(crowd applauding)
And then a little bit extra of our sesame oil.
Bloop.
And then just like you're having a sundae,
some sprinkles.
(crowd cheering)
Toasted sesame.
Awesome.
And then we will check on egg.
Perfection.
Slap that baby up on top and we're good.
(crowd cheering)
(gentle music)