Korean Bibimbap Salad

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Korean Bibimbap Salad
Prep Time
20 mins
Cook Time
25 mins
Yield
4 servings
Recipe by: Michael Barone, "Your Best Recipe" Contest Semi-Finalist

This dinner salad is a light twist on the classic Korean Bibimbap. The soft egg yolks mix with the dressing to give a delicious flavor and velvety texture.

Ingredients

  • 4 Eggland's Best Extra Large eggs
  • 1/4 cup lemon juice
  • 3 tablespoons light soy sauce
  • 1 tablespoon honey
  • 1/4 cup dark sesame oil
  • 2 tablespoons chili sauce (more or less to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 2 cups shredded romain lettuce
  • 2 cups thinly sliced mixed vegetables (carrots, onions, red peppers, zucchini, or use your favorites)
  • 1 cup bean sprouts
  • 1/2 pound thinly sliced ribeye steak
  • 1 cup long grain white rice
  • Canola oil for cooking

Nutrition

Serving Size
1 Serving
Calories
544
Fat
28g
  Saturated Fat
10g
Cholesterol
207mg
Sodium
819mg
Carbohydrates
51g
Dietary Fiber
6g
Protein
21g
Preparation

Cook rice and 2 cups of water, covered for 20 minutes, and remove from heat.

In plastic zipper bag, add meat, garlic & ginger powders, and 1 tablespoon each of the soy sauce and chili sauce. Zip bag closed and shake to mix. Allow meat to marinate 15 minutes in the refrigerator.

In a storage container mix together lemon juice, soy sauce, honey, sesame oil, and chili paste. Shake vigerously to mix.

Place large non-stick fry pan over medium-high heat. Add 2 tablespoons cooking oil. Add meat to the pan, discarding excess marinade. Cook until meat is browned, approximately 6 minutes, turning about every 2 minutes. Remove from pan and set aside.

Reduce heat to medium. Add 2 tablespoons cooking oil to the same pan. Add mixed vegetables and cook until just softened, about 5 minutes, stirring occasionally and taking care not to let them brown. Remove from pan and set aside.

Carefully wipe pan clean and add 2 tablespoons of cooking oil over medium heat. Gently crack 4 eggs into their own quarter of the pan. Cook, covered, for 3 minutes. Remove eggs and reserve, being careful not to break the yolk.

To assemble, place 1/2 cup cooked rice in the center of each of 4 soup bowls. Spread lettuce around the rice. Spoon mixed vegetables and bean sprouts around the outside of the lettuce. Place meat on the rice and top with a fried egg. Shake the dressing well and drizzle 3 tablespoons onto each bowl.

Traditionally, the egg is cut up and mixed well with the rest of the ingredients.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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