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Bibimbap with Miyazakigyu Wagyu Beef Cubes
Prep Time: 45 Minutes (Plus 2 Hours to Marinate)
Cook Time: 30 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Miyazakigyu Wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
Mix the soy sauce, minced garlic, sesame oil, brown sugar, sesame seeds, and thinly sliced green onions in a small bowl. This is your marinade.
Place the Miyazakigyu Wagyu beef cubes in a Ziploc bag. Pour the marinade over the beef cubes. Make sure the beef cubes are fully coated.
Place the Miyazakigyu Wagyu beef cubes in the refrigerator for 2 hours to marinate.
PREPARING THE GOCHUJANG SAUCE
In a small bowl, mix together your Gochujang paste, rice vinegar, sesame oil, and honey. Mix together well.
Refrigerate until ready to use.
PREPARING THE BIBIMBAP
Prepare the rice per package instructions. While the rice is cooking, prepare the other Bibimbap ingredients.
Heat a medium size saucepan 3/4 full of water.
Once the water is boiling, place the spinach in the saucepan. Blanch for 20 seconds.
Once blanched, shock the spinach with cold water. Squeeze out the excess water.
Heat a medium sauté pan with a tablespoon of soy sauce and a teaspoon of sesame oil.
Once heated, sauté the spinach for one minute. Remove the spinach from the pan, and place it in a small bowl.
In that same pan, add in a tablespoon of grapeseed oil.
Once heated, sauté the carrot sticks with a 1/2 teaspoon of kosher salt on medium-high heat for one minute.
Remove the carrots from the pan, and place them in a small bowl.
Heat the same pan with a tablespoon of grapeseed oil. Lightly sauté the bean sprouts for 30 seconds.
Remove the bean sprouts from the pan, and place them in a bowl.
Heat the pan with a tablespoon of grapeseed oil and a teaspoon of sesame oil.
Sauté the shiitake mushrooms for one minute, and season them with kosher salt. Reserve.
In a small egg pan with a little bit of grapeseed oil, make your over easy eggs. Reserve.
Heat a wok with 2 tablespoons of grapeseed oil until slightly smoking.
Add in the marinated Miyazakigyu Wagyu beef cubes, and let them sear for 30 seconds. Then, flip the beef cubes, and sauté for 2 minutes, allowing them to caramelize. This will give you a medium-rare doneness.
Divide the cooked rice between three bowls.
Top with sautéed spinach, shiitake mushrooms, carrots, and bean sprouts.
Add the green onions to each bowl, as well as one over easy egg per bowl.
Place a few slices of cucumber in each bowl.
Finish the bowl with the Miyazakigyu Wagyu beef cubes.
Serve with the Gochujang sauce, and enjoy!
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