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Beef Bim Bop
 
RecipeBeef Cuts
Beef Bim Bop
Yield: Makes 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Pickled Red Onions: 

Combine all ingredients except onions in saucepan. Bring to a boil, stirring occasionally. Remove from heat; pour over onions in large bowl. Cover and refrigerate overnight.

 

Drain before serving.

 

Yield: 12 ounces (drained)

White vinegar1-1/2 cups
Water1-1/2 cups
Granulated sugar3/4 cup
Hot sauce3 tablespoons
Hot chili sauce (Sriracha)1-1/2 tablespoons
Kosher salt1 tablespoon
Julienned red onions (2 x 1/8-inch)1 pound
Cucumber Kimchee: 

Combine ingredients in large bowl. Cover and refrigerate several hours or overnight, stirring occasionally.

 

Drain before serving.

 

Yield: 1-1/2 pounds (drained)

Sliced unpeeled English cucumbers2 pounds
Rice vinegar2 cups
Mirin1 cup
Hot chili sauce (Sriracha)1/3 cup
Granulated sugar1/4 cup
Kosher salt2 teaspoons
Bulgogi Sauce: 

Combine all ingredients in wide saucepan. Bring to a boil. Reduce heat; cook, uncovered, until reduced to 1-1/2 quarts, stirring occasionally.

 

Yield: 1-1/2 quarts

Dark brown sugar1-1/2 pounds
Finely chopped yellow onions1 quart
Finely chopped peeled apples2-1/2 cups
Apple cider vinegar1 cup
Organic red miso3/4 cup
Reduced-sodium soy sauce3/4 cup
Apple juice concentrate1/2 cup
Minced garlic2 tablespoons
Grated fresh ginger2 tablespoons
Korean ground red pepper1 tablespoon
Toasted sesame oil1 tablespoon
Rice Cakes: 

Bring water to a boil in large saucepan; stir in rice. Return to a boil; reduce heat. Cover and simmer until rice is tender, about 20 minutes.

Transfer rice to a large bowl. Combine mirin and vinegar; slowly drizzle over rice, tossing rice until liquid is absorbed. Cool 30 minutes.

 
Using scant #8 scoop (scant 1/2 cup), shape rice into twenty-four 3-1/2 x 1-1/4-inch cakes. Cover and refrigerate until ready to use. 

 

Yield: 24 rice cakes

Water1-1/2 quarts
Uncooked sushi rice, rinsed, drained1 quart
Mirin1/2 cup
Rice vinegar2 tablespoons
Kosher salt (optional)1 tablespoon
Gochujang Sauce: 

Combine all ingredients in food processor. Cover and process until smooth.

Yield: generous 1-1/2 quarts

Caramelized onions (prepared)3 cups
Coarsely chopped roasted red peppers3 cups
Organic red miso1-1/2 cups
Hot chili sauce (Sriracha)3/4 cup
Dark brown sugar1/3 cup
Mirin1/3 cup
Reduced sodium soy sauce1/3 cup
Crushed red pepper3 tablespoons
Ground red pepper1 1/2 teaspoon
Sauteed Vegetables: 

Sauté each vegetable separately in hot oil, as desired, over medium-high heat until vegetables are just crisp-tender but have no color. Season with salt and pepper, as desired.

 

Yield: 1-1/2 pounds each

Fresh baby spinach1-1/2 pounds
Sliced shiitake mushrooms1-1/2 pounds
Julienned red bell peppers (2 x 1/8-inch)1-1/2 pounds
Julienned zucchini (2 x 1/8-inch)1-1/2 pounds
Peanut oilAs desired
Salt and pepper (optional)As desired
Per Order: 

Per Order: Season 1 Ribeye Cap Steak with 1/4 teaspoon chili powder. Pan-broil to medium rare to medium doneness, turning once. Add 2 tablespoons (1 ounce) Bulgogi Sauce to pan. Cook until sauce is heated through, turning steak to coat evenly. Remove from heat.

Meanwhile, sauté 1 Rice Cake in 1/2 teaspoon peanut oil over medium-high heat until edges are crisp and lightly brown, turning once, about 2 to 3 minutes.

Place rice cake in center of shallow bowl. Carve steak into slices; arrange next to rice. Place 1 ounce of each sautéed vegetable, Cucumber Kimchee, cabbage kimchee and bean sprouts around rice. Garnish with fried egg, 1/2 ounce Pickled Onions, green onions, and sesame seeds, as desired.

Serve with 1/4 cup (2 ounces) Gochujang Sauce and additional Bulgogi Sauce, as desired (optional).

Beef Ribeye Cap Steaks (IMPS/NAMP 1112D) (4 ounces each)24 each
Korean red chili powder2 tablespoons
Cabbage kimchee1-1/2 pounds
Fresh bean sprouts1-1/2 pounds
Over-easy quail or small eggs24 each
Thinly sliced green onionsAs desired
Toasted sesame seeds (optional)As desired


Nutrition information per serving: 632 calories; 23 g fat (6 g saturated fat; 9 g monounsaturated fat); 141 mg cholesterol; 1871 mg sodium; 75 g carbohydrate; 9.0 g fiber; 33 g protein; 6.9 mg niacin; 0.7 mg vitamin B6; 2.9 mcg vitamin B12; 6.2 mg iron; 37.3 mcg selenium; 9.5 mg zinc; 36.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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