Saturday, September 13, 2014

Korean Rice Bowl

Not sure what happened here in Chicago last week, but it feels like late October. Cool, crisp, fall weather--beautiful, no doubt--just way to soon!! Guess it's time to focus on some comfort food while the temperatures drop.

And so...I pulled up a recipe from America's Test Kitchen 'The Best Simple Recipes' that I have been dying to try, and one that includes all the key cooking skills since I started the Cool Campus Living website and Cool Campus Cooking blog. As you recall, Jon, our son, had asked that I give him all of his favorite recipes the day he left for Iowa University. Only problem was: Jon really hadn't cooked much (and I am still not certain he cooks a lot).



Maybe you don't either, but this recipe is simple if you have followed some of my earlier posts:
----How To Crack An Egg
----How Do I Make Those Mushrooms
----How To Boil Water / Rice
----Asian Flank Steak Marinade

These are all good in and of themselves, but together--WOWSERS! Take the challenge! Remember the Stuffed Jumbo Shells--same thing--lots of steps, but totally worth it--satisfying, rich, flavorful, chocked full of protein, veggies. I stepped up the marinade a smidge by adding heat, ginger, garlic and lime--just what it needed.

Ideally, this is the type of recipe you make when you have a bunch of left over rice rather than making everything at once. See what you think and don't miss out on this one.

Korean Rice Bowl

Equipment:
3-quart / Medium-sized Sauce pan with lid
Large non-stick skillet
Mixing bowl
Whisk

Ingredients:
2 cup of white rice (or brown rice--just remember cooking times)
4 cups of water
2 tsp salt
2 tsp butter

Marinade:
6 Tbls soy sauce
3 Tbls dark brown sugar (or light brown)
1 tsp of siracha / hot chili garlic paste (with the rooster on it)
1 tsp fresh grated ginger
3 cloves garlic, minced
Lime juice
1 lb thin steak or steak tips, sliced thinly against the grain

8 oz shitake or portobellos, sliced
10 cups baby spinach
1 Tbls soy sauce
1 tsp butter

4 eggs

Instructions:
1. Wash your hands.

2. Start your rice:
--put all rice ingredients into your sauce pan
--bring to a boil and stir once
--cover
--turn down heat to SIMMER x 15' (white) or 45' (brown) untouched.
--remove from heat and set aside.




3. Combine the marinade ingredients into a large bowl.
4. Add the thinly sliced steak.  (you can prep this the night before and simply refrigerate with cover)






5. Heat your large skillet with 1 Tbls of vegetable oil, soy sauce and mushrooms. Cook x 2-3 min.
6. Add your baby spinach and cook until wilted, approx 2-3 min.
7. Remove from the skillet and cover with foil.





8. Add 1 Tbls oil and sear 50% of meat until caramelized and golden on both sides. Set aside under foil.  Sear remaining 50% of meat, set aside and cover with foil.




9. Make your eggs: add 1 tsp butter, crack and fry your egg.


10. Assemble everything with the rice, mushrooms / spinach, steak, and lastly...the egg.



11. Kick it up a notch with hot sauce!


I don't lie. This is delish and should do a fine job of warming you up!