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The Real Food Academy Miami korean rice bowl recipe.
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Korean Rice Bowl "Bibimbap"

By Chef Maria Cummins

Course
entree
Cuisine
asian
Servings
4

Ingredients

  • Ingredients listed below

Instructions

Korean Beef

Serves 4

Ingredients
  • 2 pounds flank steak sliced across the grain into ¼ inch thick slices
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons honey
  • 1/2 teaspoon crushed red peppers (Optional)
  • 1 teaspoon sesame seeds
  • 2 tablespoons avocado oil
Instructions
  1. In a small bowl, whisk together the soy sauce, honey, cornstarch, and red pepper flakes. Add them to a Ziplock bag and add the steak slices.
  2. Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
  3. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until charred, flipping once. It takes about 2-3 minutes to cook.
  4. Add the remining avocado oil and cook the rest of the steak.
  5. To serve add the steak to the Bibimbap or serve on the side.
Pickles
Ingredients
  • ½ rice vinegar, seasoned
  • ½ teaspoons salt
  • 1 cucumber peeled, quartered lengthwise seeded and sliced thin on bias
  • 1 cups bean sprouts
  • 1 cup daikon, chopped
Instructions
  1. Add the cucumber, daikon and bean sprouts to the seasoned vinegar, salt and toss to combine. Gently press on vegetables to submerge. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Chile Sauce
Ingredients
  • ¼ cup gochujang
  • 3 tablespoons water
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon sugar (optional) is already sweet
Instructions
  1. Whisk gochujang, water, oil, and sugar (if using any) together in small bowl. Cover and set aside.
Rice
Ingredients
  • 2 ½ cups brown sushi rice or jasmine
  • 3 cups water
  • ¾ teaspoon salt
Instructions
  1. Bring rice, water, and salt to boil in medium saucepan over high heat. Cover, reduce heat to low, and cook for 20 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
Vegetables
Ingredients
  • ½ cup water
  • 3 scallions, minced
  • 3 tablespoons soy sauce low sodium
  • 3 garlic cloves, minced
  • 1 tablespoon avocado oil
  • 3 carrots, peeled and shredded (2 cups)
  • 8 ounces mushrooms, stemmed, caps sliced thin (your favorite kind)
  • 1 (10-ounce) bag spinach, coarsely chopped
Instructions
  1. While the rice is cooking, mix together water, scallions, soy sauce, and garlic in a separate bowl.
  2. Heat 1 teaspoon of avocado oil in a dutch oven over high heat until it's hot.
  3. Add the carrots to the dutch oven and stir until they are coated with the oil.
  4. Pour in 1/3 cup of the scallion mixture and cook, stirring frequently, until the carrots have slightly softened and the moisture has evaporated. This should take around 1 to 2 minutes.
  5. Use a slotted spoon to transfer the cooked carrots to a small bowl.
  6. In the now-empty dutch oven, heat another teaspoon of oil until it's hot.
  7. Add the mushrooms to the pot and stir until they are coated with the oil.
  8. Add another 1/3 cup of the scallion mixture to the pot and cook, stirring frequently, until the mushrooms are tender and the moisture has evaporated. This should take around 3 to 4 minutes.
  9. Use a slotted spoon to transfer the cooked mushrooms to a second small bowl.
  10. In the now-empty dutch oven, heat the remaining 1 teaspoon of oil until it's hot.
  11. Add the spinach and the remaining 1/3 cup of the scallion mixture to the pot and stir to coat the spinach.
  12. Cook, stirring frequently, until the spinach is completely wilted but still bright green. This should take around 1 to 2 minutes.
  13. Use a slotted spoon to transfer the cooked spinach to a third small bowl.
  14. Discard any remaining liquid in the pot and wipe it out with a paper towel.
Bibimbap
Ingredients
  • 1 tablespoon avocado oil
  • 1 tablespoon toasted sesame oil
  • 4 large eggs
Instructions
  1. Heat 1 tablespoon of avocado oil and sesame oil in the now-empty pot over high heat until it's hot.
  2. Add onion powder and garlic powder to the pot.
  3. Carefully add the cooked rice to the pot and gently press it into an even layer.
  4. Cook the rice without stirring until it begins to form a crust on the bottom of the pot. This should take about 2 minutes.
  5. Using a slotted spoon, transfer the cooked carrots, spinach, and mushrooms to the pot. Arrange them in piles that cover the surface of the rice.
  6. Reduce the heat to low.
  7. While the crust forms, heat the remaining 2 teaspoons of avocado oil in a 10-inch nonstick skillet over low heat for 5 minutes.
  8. Crack the eggs into a small bowl.
  9. Pour the eggs into the skillet, cover it, and cook for about 2 minutes for runny yolks, 2½ minutes for soft but set yolks, and 3 minutes for firmly set yolks.
  10. Slide the cooked eggs onto the vegetables in the pot.
  11. Drizzle 2 tablespoons chili sauce over eggs.
  12. Without disturbing crust, use wooden spoon to stir rice, vegetables, and eggs until combined.
  13. Just before serving, scrape large pieces of crust from bottom of pot and stir into rice. Serve in individual bowls, passing pickles and extra chili sauce separately.

Chef Maria Cummins

Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.

Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.

During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.

Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!

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