Friday, May 1, 2015

DIY Bi Bim Bap


It's been a while since I've posted a weird recipe, so I thought I'd better fix that.

Soy-Ginger Pot Roast is the base of this dish, and it's so easy. You season it, sear it, then roast it slow and low. When it's all said and done, the meat falls apart with a fork and you want to ferment a veg and marry an Asian man.

The first time, I served the meat over egg noodles, like the recipe suggests. But I'll be honest, this beef cries out for white rice. Just trust me. And now is literally the worst possible time to go healthy-rogue with brown rice.White rice. Repeat after me, "White rice". What doesn't kill you makes you stronger. Maybe even wiser.

The next day, I used the left-over roast in a thrown-together, made-up version of Bi Bim Bap. IT WAS SO DELICIOUS. Must be something in the umami. We couldn't stop eating it. The more you have, the more you want.

From now on, I'm skipping the first step and going straight to the BBB. It's what the people want, and I'm not just saying that because half of my people are Korean.

Here's the rest of the skinny:

While your meat and rice are cooking, stir together a quick batch of this pickling brine for the cucumbers and carrots (I cut both into uniform matchsticks because I'm apparently filled with self-loathing) and thinly sliced cabbage. I also put each veggie in a separate bowl to marinate IN THE SAME BRINE because I'm a middle child and I can complicate life if I want to.

Next, you need to spice your broccoli in an Asian sort of way. I steamed mine in the basket over the rice steamer then tossed it with a little sesame oil and Chinese 5-spice seasoning. See? Totally made up. Totally easy. Totally addictive.

Crack open a can of bean sprouts, and the only thing left to do is pile it all into a bowl, then drizzle it with sriracha.
(Two of the males in my house also top theirs with a sunny-side-up egg, but I'm not quite that legit.)

YOU WILL LOVE LIFE SO MUCH WHEN YOU EAT THIS.

Or your money back.

(Not really.)

Give Me All the Brines,
FPFG