Page 154 - 2016TOHCookbook

Korean Beef Bibimbap Rice Bowl
Mai Pham
MAI PHAM is the chef/owner of the nationally acclaimed Lemon Grass Restaurant and Star Ginger in Sacramento, Calif. A recognized expert on Asian cuisine, Mai is known for featuring the bright flavors of Vietnam, Thai- land and beyond. She’s the host of The Food Network’s “Vietnam: My Country, My Kitchen” and author of Pleasures of the Vietnamese Table. Most recently, Mai launched a retail line of Southeast Asian frozen prepared meals, available at major supermarkets
INGREDIENTS
Serves 4
Quick kimchee:
2 tablespoons kosher salt
2 cups sliced napa cabbage, cut into 1-inch strips
1⁄2 cup julienned daikon,
cut into 1/4-inch strips
1⁄2 cup matchstick carrots
1 tablespoon finely grated fresh ginger 2 tablespoons granulated sugar
2 tablespoons vinegar
1 teaspoon kosher salt
1 teaspoon red pepper flakes
2 1⁄4 teaspoons fish sauce
1⁄4 cup sliced scallions,
cut into 1-inch pieces
Beef bulgogi:
1⁄4 cup chopped and peeled Fuji apple 1 1⁄4 teaspoons chopped garlic
2 teaspoons sliced scallions,
cut into 2-inch pieces
3 tablespoons soy sauce
2 1⁄4 tablespoons granulated sugar 1 tablespoon rice wine
1⁄8 teaspoon ground black pepper 1 pound beef sirloin,
cut into 1⁄2-inch thick steaks
1 tablespoon canola oil
Jasmine rice:
1 cup jasmine rice
11⁄2 cups water
1⁄4 teaspoon salt
1 tablespoon thinly sliced scallions
Banchan bok choy:
2 cups chopped bok choy,
cut into 1⁄2-inch by 1⁄2-inch pieces 1 tablespoon soy sauce
1⁄4 teaspoon kosher salt
1 1⁄2 tablespoons sesame oil
1⁄2 teaspoon toasted sesame seeds
Banchan mushrooms:
1 teaspoon canola oil
1 1⁄2 cups fresh shiitake mushrooms, stemmed
2 tablespoons soy sauce
2 tablespoons sesame oil
4 teaspoons toasted sesame seeds 4 teaspoons sriracha hot sauce
PAGE 140 | UMASS DINING