Just a few days ago I posted a recipe on how to cure egg yolks, specifically my style using Korean Chili Powder.
But, I am confident most of you are like: how in the world can I even use cured egg yolks?
Plenty of ways! The texture is similar to a soft cheese therefore the ideal use is to grate it over a dish. Many chefs love to grate them over fresh pasta.
Since the egg yolks I cured were covered in Korean spices, the best route for these bad boys is a dish with Asian inspiration. My choice? The bibimbap bowl.
Lets start with what a bibimbap bowl actually is. It is a traditional Korean dish and is normally served with a base of rice that is topped with roasted vegetables, meat, a sauce, and an egg. The vegetables can range from carrots to peppers or cucumbers, and the meat is usually beef but can often be another type of protein. As for the sauce, the traditional sauces such as gochujang, soy, and a few others are used. Last, the egg, which is in my opinion the most important part. However the egg is used, it is normally served with a runny yolk, adding a bit extra sauce to the equation. Before the bowl is eaten, all of the ingredients are stirred together. The beauty is, there is no right or wrong way to create a bibimbap.
When I lived in Atlanta there was a local Korean Mexican fusion spot where my husband and I always played weekly trivia. It was through this restaurant that I was introduced to the concept of the bibimpap bowl and many other delicious Korean delicacies. I grew to love kimchi as well. They also offered these amazing Korean barbeque nachos — that I will be recreating for a blog post one day!
Since moving to Savannah from Atlanta I have struggled to find bibimbap bowl as delicious as the one we ate every week at trivia. So when you cant find it, you recreate it.
For this recipe, I forwent the traditional bulgogie, thin marinated slices of grilled beef, for Korean barbeque. My version uses a crock pot, which is by no means traditional or correct, but it is easy and guarantees tender meat.
For the rice, I steamed jasmine rice the day before and pan seared it for a crunchy outer layer.
The vegetables are your choice, but I am partial to bok choy, so that was my green. You can trade out any vegetable in this recipe to what you love or have.
This recipe makes at least four to six bowls depending on how large you prepare them.
Crispy Jasmine Rice
- 2 Cup of Jasmine Rice
- 3 Cups of Water
- 2 Tablespoons of Sesame Oil
- 1 Teaspoon of Salt
- The day before you want to eat your bibimbap bowl prepare your rice.
- Rinse your rice under cold water until the water runs clean.
- Pour your rice into your rice cooker, and cover with water.
- Set the cooker to cook.
- Once rice is cooked, store in the fridge in a sealable container.
- The day you want to eat the bibimbap bowl, remove rice from fridge.
- Heat sesame oil in a medium skillet on medium-high heat.
- Once oil is rippling, gently pour in your rice and pack down into a pancake.
- Sprinkle over salt.
- Let rice cook on one side, without stirring, for approximately four to five minutes.
- Flip the rice and cook for the same on the other side.
- Serve cooked rice in the bottom of your bibimbap bowl.
- 2 1/2 pounds of Beef Roast or Loin
- 1 Cup of Soy Sauce
- 2 Cloves of Garlic, minced
- 1 Teaspoon of Sesame Oil
- 1/2 Cup of White Rice Wine Vinegar
- 1 Teaspoon of Fresh Ginger, peeled and grated
- 1 Teaspoon of Black Pepper
- 2 Tablespoons of Gochujang (Korean pepper paste)
- 1/2 Cup of Light Brown Sugar
- 1 Pear or 1 Kiwi, peeled and diced
- 1/2 Cup of Chopped Scallions
- In a mixing bowl, combine all ingredients but for the beef.
- Stir until fully combined
- Place your beef in a crockpot, then pour sauce over the beef.
- Cover and cook on low for at least four to six hours, until beef is fork tender and the sauce has thickened.
- Set temperature of crockpot to warm until ready to serve.
- 4 Heads of Baby Bok Choy, sliced from bulb base and rinsed
- 1 Clove of Garlic, minced
- 1 Tablespoon of Soy Sauce
- 1 Tablespoon of Sesame Oil
- 1 Cucumber, sliced
- 1/2 Cup of Carrots, sliced into matchsticks
- 1/2 Cup of Fresh Beansprouts
- Korean Cured Egg Yolks, one for every two bowls
- Korean BBQ Beef
- Crispy Jasmine Rice
- Prepare your rice according to the recipe above. While it cooks prepare your bok choy.
- In a medium sauce pan heat sesame oil over medium heat.
- Place bok choy in the pan, and cover with soy sauce. Cook until slightly wilted.
- Add in your minced garlic, and cook until garlic is fragrant.
- In each bowl, place the desired amount of rice in the bottom of the bowl.
- Top with cooked bok choy, Korean bbq beef, carrots, cucumber, and beansprouts.
- Grate 1/2 of the Cured Egg Yolk over each bowl.
- Serve with desired toppings like gochujang sauce, kimchi, siracha, soy sauce, green onions, sesame seeds etc.