Paris has such a fabulous mix of restaurants and we found ourselves eating Korean food a couple of times. It's so light, fresh and so fulfilling.
My favorite dish we tried was Bimimap (which translates into mixed rice, which bring sthe best of everything I love into one dish. There are so many ways to make the dish that I can't imagine ever getting bored of it.
This week I made it with steak.
This is for two:
Meat and Sauce for cooking:
Flat Iron Steak or your meat of choice
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tsp Brown Sugar
1/4 Tsp Minced Garlic
1 Cup Steamed Rice
Veggies (your choice, I usually select a handful of 4 or 5):
Bean Sprouts
Carrots, chopped, julienne, just small enough to pick up with chopsticks
Mushrooms
Pickled Red Onion
Kimchee
Baby Corn
Spinach (cooked or uncooked)
Baby Cucumber
Bimimap Sauce:
2 Tbsp Gochujang (either the paste or the bottle paste)
1 Tbsp Sesame Oil
1 Tbsp Sugar (or not)
1 Tbsp Water
1 Tbsp Seasame Seeds
1 Tbsb Rice Vinegar
1 Tbsp Minced Garlic
I use a Rice Cooker and I generally cook 2 to 3 cups of rice a time (for leftovers) and it takes about an hour to cook.
About 30 minutes in I start prepping for all the ingredients and with 10 minutes left I cook the meat.
When the rice is done, I layer the bottom of our bowls with a couple of scoops of rice, line the edges with the veggies and place the meat in the center. I quickly fry up an egg for each ( a little runny please) then put that on top of the meat and pour over the Bimimap Sauce and serve with chopsticks.
Absolute heaven. It's also a great meal for using up any left over meats. We've tried everything from chicken, steak, and even spam.
