Pickled ALOHA™ Pepper Bibimbap

Serves

4

Prep Mins

30

Cooking Mins

15

Ingredients

Rice

  • 1 1/2 cups dry medium grain rice

 

Ribeye Steak

  • 8 oz. rib eye steak, sliced into 1/4” x 2” strips
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp vegetable oil, divided
  • 1 tsp sesame oil
  • 1/2 tsp white sugar
  • 1/4 tsp freshly ground black peppercorns

 

Carrots

  • 1 cup carrot, grated
  • 2 tsp vegetable oil
  • 1 tsp low sodium soy sauce
  • 1/2 tsp sesame oil

 

Mushrooms

  • 3 cups cremini mushrooms, sliced
  • 1 Tbsp vegetable oil
  • 1 Tbsp low sodium soy sauce
  • 1/2 tsp sesame oil

Spinach

  • 2 cups packed baby spinach
  • 1 tsp low sodium soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp toasted sesame seeds

 

Pickled ALOHA™ Peppers

  • 1 1/2 cups Aloha™ peppers, sliced into strips
  • 1/2 cup boiling water
  • 1/2 cup white wine vinegar
  • 1 tsp kosher salt
  • 1 tsp white sugar

 

Putting it Together: 

  • 1 fried egg, sunny side up 
  • kosher salt to taste
  • freshly ground black peppercorns to taste
  • 3/4 cup kimchi, for serving

Directions

Rice

Prepare rice according to package instructions. Cover to keep warm until ready to assemble.

 

Ribeye Steak

In a large bowl, combine soy sauce, sesame oil, sugar and pepper until sugar is dissolved.  Add steak strips and gently toss to coat evenly with marinade. Cover and refrigerate for 20 minutes.

Preheat skillet to medium-high heat. Add ½ Tbsp of vegetable oil and sear steak until browned and slightly caramelized, approximately 30 seconds per side. Set aside and cover to keep warm.

Carrots

Heat a non-stick skillet over medium-high heat, add vegetable oil and sauté carrot until slightly tender, approximately 1 minute. Transfer to a bowl and toss with soy sauce and sesame oil. Set aside. 

 

Mushrooms

Using the same non-stick skillet over high heat, add vegetable oil and sauté mushrooms, approximately 1 minute. Transfer to bowl and toss with soy sauce and sesame oil. Set aside.

 

Spinach

Bring a medium pot of water to a boil. Add baby spinach and stir until slightly wilted, about 30 seconds. Drain and rinse spinach under cold water to stop the cooking process. Squeeze out excess water, then dress with soy sauce, sesame oil and sesame seeds. Mix well and set aside.

 

Pickled ALOHA™ Peppers

In a stainless steel or heat proof glass bowl, add salt, sugar, and boiling water. Stir until dissolved. Add vinegar and peppers. Let stand for at least 20 minutes. 

 

Putting it Together:

  1. Preheat cast iron skillet to medium-high heat. Add oil and arrange rice in an even layer covering the bottom of the pan. Cook until bottom of rice crisps, approximately 3 minutes. Form a small well in the middle of the rice.
  2. Arrange all vegetables and rib eye on top of the rice. Place the egg in center of the well and season with salt and pepper. Serve with a side of kimchi.

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