Recipe: Korean Kalbi Beef Bibimbap

So, I'm not gonna lie. This recipe takes awhile to prepare. But I will tell you the truth: It. Is. Amazing. 

I was majorly craving Korean food, but the kind from a place I used to frequent for lunch while living in DC called Rice Bar. You can build your own Bibimbap there, which is kind've like the Korean version of a burrito bowl from Chipotle, so there are TON of different variations. I like mine with Kalbi beef, crunchy veggies and a spicy peanut sauce.

I marinated the beef shortribs for several hours to give them maximum flavor, and did the prep-work of chopping and cooking the veggies while I was waiting. 

This little rice cooker was the best thing we put on our wedding registry!

The beef smelled so amazing while cooking on the grill.

Kalbi Beef 

5 pounds Korean style beef short ribs (I used American-style)

1 cup brown sugar, packed

1 cup soy sauce

1/2 cup water

1/4 cup mirin ( rice wine)

1 small onion, peeled and finely grated

4 tablespoons minced garlic

2 tablespoons dark sesame oil

1/4 teaspoon black pepper

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

Bibimbap 

4 cups cooked white sushi rice

1-2 package of bean sprouts

carrots (julienned) 

egg (cooked sunny side up)

broccoli (chopped)

lettuce/spinach thinly sliced

*other optional ingredients include: Tofu, radish, zucchini, shiitake mushrooms ... really whatever you like!

dash of sesame oil 

dash of soy sauce

salt + pepper to taste 

Wash and drain the bean sprouts, trimming the ends if desired. Add 1 tbs canola oil to a heated wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce and salt. Stir-fry another few seconds and add the sesame oil. You can throw in the carrots/lettuce to the stir-fry if desired--I like mine crunchy and un-cooked so I left them cold. Meanwhile steam the broccoli in boiling water a separate saucepan for 3-4 minutes. Remove the broccoli and blanch in iced water to stop from cooking. This helps to keep the crunchiness. 

Peanut Sauce

1 c. chicken broth

6 Tbsp. (heaping) creamy peanut butter

2-4 tsp. Sriracha chili sauce - depending on how hot you like it

3 Tbsp. honey

6 Tbsp. soy sauce

3 Tbsp. fresh minced ginger

4-5 cloves garlic, pressed or minced

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Thinly slice the beef into bite-sized pieces, meanwhile cooking your egg in a small skillet. Create your bowl by scooping in rice as the base and adding additional ingredients in your desired amount. Add the beef and drizzle with peanut sauce. Top with egg. 

Recipe: Bubble-Up Enchilada Casserole

Wedding countdown on = calorie count ON. 

Last night I made the simplest, most filling, most delicious dinner... and it was only around 300 calories a serving.  
Dan proclaimed it, "like homemade Chef Boyardee."

I attempted some iPhone pics, but they didn't look so good. So, I'll just use this one from Pinterest:

I'm not kidding. Go make this tonight. 

Recipe Makeover: Bubble Up Enchilada Casserole from Emily Bites

Source: adapted from multiple message board posts on weightwatchers.com

Ingredients:
1 ¼ lbs extra lean ground turkey 
1 (10 oz) can enchilada sauce 
1 (8 oz) can tomato sauce 
1 (15 oz) can black beans, drained and rinsed
1 (7.5 oz) can refrigerator biscuits, cut into quarters 
1 cup shredded low fat Mexican Cheese (I used Weight Watchers brand)

1/4 cup chopped green onion 

Directions:
1.    Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2.    Brown turkey in a large skillet or sauté pan. 
3.    Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture. 
4.    Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving. 

Yields 6 servings. Weight Watchers Points Plus: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 307 calories, 34 g carbs, 6 g fat, 32 g protein, 4 g fiber

Spice-Rubbed Fish with Lemony Rice

One of my saving graces in Tulsa is Whole Foods. They have the absolute freshest fish and meats. I am constantly inspired to spend way too much on groceries and then spend way too much time cooking dinner. 

This particular recipe had been sitting all lonely on a Pinterest board of mine, just waiting to be attempted. I was looking for something light and fresh-tasting, but packed with flavor. This was definitely it. And a bonus: it's a one-pot meal. 

So easy. So delicious. 

Convinced that anything served on an Anthropologie plate automatically looks fancy.

 A little Key Lime pie for dessert. (Not homemade. I'm not that cool.)

Spice-Rubbed Fish with Lemony Rice

Adapted from [the one and only] Martha:

• 
  
• 2 tablespoons unsalted butter
• 1 small yellow onion, diced small
• 2-3 garlic cloves, roughly chopped
• 1 cup basmati rice
• 2 cups low-sodium chicken broth
• 1 lemon- 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
• 1 medium zucchini, halved lengthwise and cut into 1-inch pieces
• Coarse salt and ground pepper
• 1 pound cod or other firm white-fleshed fish, cut into 4 fillets
• 
  
• Spice rub (I basically coated the top of the filets with equal parts, to taste): 
• Coriander
• Paprika (Hungarian if you're feeling bold)
• Ginger (ground)
• Cumin
• Salt 
• Pepper 
• 
  

In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes. Serve with lemon wedges. 

Wednesday night pick-me-up: Lemon Risotto

I love to cook, though I'm more of a recipe follower than an experimenter. Some days, I come home from work, and all I want to do is spend an hour meandering around in the kitchen. 

My friend Roxana (a fellow Illini who I met in DC) works for a major food distributor and is also a fantastic chef. Her blog, Outside the Cereal Box, is full of exquisite looking, restaurant-quality items that she just casually throws together. 

Her blog is not only extremely appetizing (she also instagrams the shit out of everything she makes), but it's hilarious. 

Check out this post on her Lemon Risotto. Even if you don't make it (which you should) just read it. Highly entertaining. Actually you'll need to read the post to even get any of my jokes in this post....so...

Dan was out at some boring work function, so I got to spend the night with Ray. 

Walked out of Whole Foods with everything except fresh parsley. This was Plan B. 

 Just sitting back with my wine, tending to my risotto. 

Yes there are ice cubes in my glass-- I'm classy like that.

I love this view...

In case you were wondering, EB spent the entire time next to me in the kitchen. 

Cooked to perfection! I'm no loser. 

Next time I'm searing some scallops to go along with. Nom Nom Nom. 

Ingredients: 

6 cups chicken stock

1.5 tbs butter

1.5 tbs olive oil 

2 shallots, diced

2 cups Arborio rice

1/4 cup dry white wine

1-2 lemons

1/2-1 cup grated parmesan 

small handful of chopped flat leaf parsley

1.5 tbs butter

Indonesian Peanut Saute

I woke up the other morning with a SERIOUS craving for my favorite dish from Noodles & Company, the Indonesian Peanut Saute. It is spicy and peanut-buttery and the veggies are crunchy and fresh and delicious.

via

Well guess what? There isn't a single Noodles ANYWHERE in the state of Oklahoma. 

Fine. I'll make it myself. 

colorful veggies...and one very interested corgi 

browning the chicken in soy, lime juice, and SIRACHA

sautéed veggies, added chicken, poured over noodles, then tossed together with the peanut sauce.

Recipe adapted from Favorite Family Recipes

Ingredients

• 2 chicken breasts, cut into thin strips
• 1-2 Tbsp. vegetable oil
• 1 Tbsp Sriracha chili sauce
• juice of 1 lime
• 3 cloves garlic, pressed
• 1 Tbsp. fresh ginger, minced
• 3-4 shakes soy sauce
• salt & pepper (to taste)
• 16 oz. (1 pkg.) linguine noodles
• 1 Cup shoestring carrots
• 1 Cup broccoli florets, chopped
• green onion
• bean sprouts
• peanuts
• 2-3 limes, sliced
PEANUT SAUCE:
• 1 c. chicken broth
• 6 Tbsp. (heaping) creamy peanut butter
• 2-4 tsp. Sriracha chili sauce - depending on how hot you like it
• 3 Tbsp. honey
• 6 Tbsp. soy sauce
• 3 Tbsp. fresh minced ginger
• 4-5 cloves garlic, pressed or minced

Instructions

• In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
• Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat.
• Drain noodles and stir them together with the peanut sauce. Top with veggies & chicken and garnish with peanuts and limes.
• FOR THE PEANUT SAUCE: Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.