Pickled Aloha™ Pepper Bibimbap - SUNSET® Produce

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Pickled Aloha™ Pepper Bibimbap

Ingredients

Rice
1 1/2 c dry medium grain rice

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

Carrots
2 tsp vegetable oil
1 c grated carrot
1 tsp low sodium soy sauce
1/2 tsp sesame oil

Mushrooms
1 tbsp vegetable oil
3 c sliced cremini mushrooms
1 tbsp low sodium soy sauce
1/2 tsp sesame oil

Spinach
2 c packed baby spinach
1 tsp low sodium soy sauce
1/2 tsp sesame oil
1/2 tsp toasted sesame seeds

Pickled Aloha Peppers
1 tsp kosher salt
1 tsp white sugar
1/2 c boiling water
1/2 c white wine vinegar
1 1/2 c Aloha™ peppers, sliced into strips, approximately 1/2” x 1 1/2-2”

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.

Just prior to serving, preheat a large skillet to medium high heat. Add ½ tbsp of vegetable oil and sear off half the steak until browned and slightly caramelized, but still tender about 30 seconds per side. Repeat with the remaining oil and steak strips. Set aside and cover to keep warm.

Carrots
In a non-stick skillet over medium high heat, add vegetable oil and quickly sauté grated carrot until slightly tender, about 1 minute. Transfer to a bowl and toss with soy sauce and sesame oil. Set aside. Reserve the skillet to use in the next steps.

Mushrooms
Using the same non-stick skillet over high heat, add vegetable oil and quickly sauté sliced mushrooms until slightly tender, about 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 to the boiling water and stir until slightly wilted, about 30 seconds. Drain and rinse spinach well 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 and sugar and pour in boiling water.  Stir until dissolved. Add vinegar and Aloha™ pepper strips. Let stand uncovered for at least 20 minutes to make a quick pickle; the liquid should return to room temperature in that time.

Putting it Together:
1 tbsp vegetable oil
Rice
Ribeye Steak
Carrots, mushrooms, spinach, 1 1/2 c pickled Aloha™ peppers
1 egg, sunny side up
Kosher salt to taste
Freshly ground black peppercorns to taste
3/4 c kimchi, for serving

Preheat the same cast iron skillet to medium high heat. 

Add oil and arrange warm rice in an even layer covering the bottom of the pan. Allow the rice to form a crispy bottom by cooking for about 3 minutes. Form a small well in the middle of the rice.

Place all vegetables and cooked ribeye as pictured on top of the rice. Gently place the egg in center of the well and season with salt and pepper. Serve immediately with a side of kimchi; remember the skillet is hot!