Asian Supper Club @wholefoodsmarket_southstreet
Course 3: Korean Bibimbap & Tempeh Bulgogi
#Gochujang #Date #Sauce
#BrownRice #garlic #ginger #tamari #scallion slaw #sesame #carrots and #mungbeansprouts sautéed #zuchinni #tamari glazed #shitakemushrooms garlicky #spinach #nori krinkles Toasted #Tahini #foodpornindex
Email Lindsey.Kane@wholefoods.com to Sign up for April’s Mediterranean Supper Club (at Whole Foods Market South Street)
Korean Bibimbap
TempehBulgogi, Crisp Brown Rice, Vegetable Mix-in’s, Gochujang Date Sauce, Kimchi
1. Make your sauce: Gochujang Date Sauce
Place 5 pitted Medjool dates in a small bowl; cover with boiling water and let sit until softened, about 10 minutes. Drain; transfer dates to a food processor. Add 1 cup gochujang (Korean hot pepper paste) and 2 tablespoons toasted tahini. Purèe until smooth.
2. Prepare Rice
- 8 Cups of steamed Brown Rice (make ahead)
- 2 tablespoons toasted sesame oil
Steam 8 cups of brown rice. Set aside, and begin to prepare other ingredients. Just before serving, lightly coat a large skillet with sesame oil over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
3. Tempeh Bulgogi
- ½ cup reduced-sodium tamari sauce
- 1/3 cup finely grated Asian pear with juices
- 2 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon agave nectar
- 2 teaspoons grated peeled ginger
- 1 pound thinly sliced (1/8-inch) tempeh
Steam or lightly boil the tempeh for 15 minutes. Meanwhile, whisk first 6 ingredients in a medium bowl. Once Tempeh has cooled, thinly slice into ¼” strips. Pour the marinade over the tempeh and cover; chill for 30 min to 3 hours. While tempeh sits in marinade, begin to prepare vegetable Mix-in’s. Just before serving, Grill, Bake, or sauté the tempeh until warmed through, about 3 minutes.
4. Prepare your Vegetable Mix-In’s:
Sesame Pepper Bean Sprouts
Mix 2 tablespoons toasted sesame seeds, a pinch of salt, and ¼ teaspoon freshly ground black pepper in a small bowl. Drizzle 2 tsp of Toasted Tahini to coat. Season with sesame mixture and gochugaru (or cayenne)
Sautéed Zucchini
Cut 1 medium zucchini into matchstick-size pieces. Heat a large skillet over medium heat. Add zucchini; cook, stirring occasionally, until just tender, 3-4 minutes, adding splashes of low sodium vegetable broth as needed. Drizzle with Toasted Tahini, and sprinkle a pinch of kosher salt, freshly ground black pepper, and gochugaru (or cayenne).
Sesame Carrots
Peel and cut 4 medium carrots into long matchstick-size pieces. Heat a large skillet over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes (add splashes of water or low sodium vegetable broth as needed). Drizzle with Toasted Tahini and season with kosher salt and freshly ground black pepper.
Garlicky Spinach
Heat a large nonstick skillet over medium heat. Add 2 chopped garlic cloves and cook, stirring, until fragrant, 1 minute, adding splashes of low sodium vegetable broth or water as needed. Add 1 bag of fresh spinach, and cook until wilted (add more water or broth as needed). Stir in 2 tablespoons reduced-sodium tamari sauce, and 1 teaspoon distilled white vinegar. Stir to combine; season with kosher salt and freshly ground black pepper.
Tamari Glazed Shitake Mushrooms
Whisk together 1/3 cup reduced-sodium tamari sauce, 1 tablespoon agave, and 1 cup water to a boil in a small saucepan. Thinly slice 2 cups of fresh shitake mushrooms. Heat a large skillet over medium heat. Add the mushrooms. And cook for 2-3 minutes until crisp tender. Add sauce to the pan and simmer for 5 minutes. Transfer to a small bowl, add ½ teaspoon toasted sesame seeds, and season with freshly ground black pepper.
Scallion Slaw
Cut 2 bunches scallions into 3-inch lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add 1 tablespoon distilled white vinegar and 1 tablespoon toasted tahini; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder)
Nori krinkles
Sprinkle Nori Krinkles on top of finished Bibimbap dish.
5. Bibimbap Assembly
About 15 minutes before serving, begin to crisp the brown rice. Line up bowls and organize an assembly line of ingredients. As rice crisps, cook the tempeh (grill, bake or sauté, 3 minutes). Once the rice is crisp and the tempeh is cooked, divide rice among bowls. Top with tempeh, Veggie Mix-In’s, and serve kimchi alongside.