Saturday, January 17, 2009

Recipe for ground beef topping

This is how I made the ground beef that went into the bi bim bap for lunch today. I wanted to make enough so that I could have extra for kim bap (Korean rolled sushi) and bento lunches next week. I was very pleased with how it turned out; it was just a little salty. So, here's basically what I did. It's kind of like soboro, a Japanese ground meat dish that can be made with all kinds of meat, from chicken to beef to tuna. Although it is different from my recipe, you may want to look at Maki's recipe for basic meat soboro for additional information.

2 pounds ground beef
3 Tablespoons Japanese cooking wine (ryorishu), or mirin
3 Tablespoons soy sauce
1 Tablespoon sesame oil
3-4 garlic cloves, minced
about a 1-inch piece of ginger root, minced
sesame seeds, salt, and pepper to taste

In a medium bowl, mix the beef with the cooking wine, soy sauce, and sesame oil, and set aside to marinate for at least 30 minutes, or in the fridge until you're ready to use it (I just let it sit out while I made the other toppings and rice for the bi bim bap).

In a wok or frying pan, heat a small amount of oil (vegetable or peanut oil) over high
heat. When oil is hot, add the garlic and ginger and stir, cooking until fragrant, about 1 minute.

Add the marinated meat and stir until it is pretty much broken up and starting to brown. Leave it in the wok pan, stirring occasionally, until the liquid has pretty much evaporated. Add the sesame seeds, black pepper and salt towards the end.

When the meat is completely cooked and the liquid is cooked off, taste and adjust for seasonings.

Serve as the ground beef topping for bi bim bap, or as a bento protein item, or in kim bap, etc.

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