Page 155 - 2016TOHCookbook

PREPARATION
1. To make the quick kimchee, in a large bowl, combine the salt, cabbage, daikon and carrots. Mix until well blended. Refrigerate for 3 hours to marinate. Place the marinated vegetables in a colander, rinse under
cold water and drain. Gently squeeze out the liquid. In a bowl, combine the cabbage mixture, ginger, sugar, vinegar, salt, red pepper flakes, fish sauce and scallions and mix until well blended. Keep refrigerated until ready
to use.
2. To make the beef bulgogi, in a food processor or blender, combine the apple, garlic, scallions, soy sauce, sugar, rice wine and pepper. Pulse to
a smooth paste. Transfer the mixture to a bowl and add the beef. Toss until evenly coated. Refrigerate for 4 hours to marinate.
3. Just before cooking, add the oil to the beef and mix thoroughly to coat. Heat a sauté pan or skillet over medium-high heat. Add the beef and sear both sides until well browned and a thermometer inserted into the thickest part of the steak registers 145°F. Transfer to a plate and refrigerate immediately. Keep refrigerated until ready to use.
4. To make the jasmine rice, combine the rice, water and salt in a pot over medium heat. Stir well. Cover and steam until the liquid is absorbed, 15 to 20 minutes. Add the scallions and fluff with a fork. Keep hot until
ready to use.
5. To make the banchan bok choy, bring a large saucepan of water to a boil over high heat. Add the bok choy, cover and cook for 2 minutes. Transfer to a bowl of ice water to cool. Drain and squeeze out liquid. Pat dry. In a bowl, combine the bok choy, soy sauce, salt, sesame oil and sesame seeds. Toss gently until evenly coated. Keep refrigerated until ready to use.
6. To make the banchan mushrooms, in a sauté pan, heat the oil over high heat. Add the mushrooms in a single layer and sear until browned. Do not stir. Drizzle the soy sauce around the edges of the pan. Cook for 3 to 4 minutes, stirring occasionally. Stir in the sesame oil. Keep hot until ready to use.
7. To build each rice bowl, place 3/4 cup rice in a bowl. Divide 4 ounces of cooked beef in half and place at 9 o’clock and 3 o’clock positions. Divide 1⁄2 cup bok choy and place to the right of the beef piles. Divide 1⁄4 cup
kimchee and place to the right of the bok choy in a pinwheel style. Place 1⁄4 cup mushrooms in the center of the dish. Garnish with 1 teaspoon toasted sesame seeds and serve with 1 teaspoon sriracha on the side.
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