Korean Bowl

 

This is a wonderful meal to make for 2-10 people that will cover those that are vegetarian, vegan, or meat-eater.  The flavor is great for even the pickiest eater.   I have taken 4 recipes and combined them to make one great meal.  This will become a family favorite.

Korean Potatoe Pancakes

These can be made ahead and put in the oven at 200 degrees until you are ready to serve the meal.  I place them on a cookie sheet with paper towels and don't overlap them to keep them from becoming soggy. 

Ingredients

2 c zucchini seeded and shredded (2 small zucchini)

2 c shredded carrots

4 c shredded yellow potatoes

4 green onions finely sliced

1 red pepper finely chopped

2 c flour

2 eggs

3/4 c water

1 t salt

1/4 t pepper

vegetable oil for frying

Spicy Sauteed Soy Dipping Sauce

6 T soy sauce

4 T rice vinegar

1/4 c white onion grated

4 cloves garlic

1 jalapeno chopped finely

Combine all grated vegetables in a bowl and mix well.  Add flour, egg, water, salt, and pepper mix well.  

Fry on a hot griddle with vegetable oil.  Cook until crisp on each side of pancake about 2-4 minutes pre-side.  Place on a cookie sheet with paper towels and keep in an oven at 200 degrees until ready to serve.

In a small saute pan saute onion, garlic, and jalapeno until well done and carmilized. Allow to cool and then combine with soy sauce and rice vinegar to make a delicious dipping sauce. 

Marinade for beef, soy meat, and tofu

2 c ONLY low sodium sauce

2/3 c brown sugar

3 T Gochujang

2 T grated ginger

8 cloves garlic

1/4 c toasted sesame oil

Combine all ingredients.  Put 2 pounds or thinly sliced sirloin steak in gallon ziplock, in another ziplock place tofu drained and sliced, in the third large ziplock place soy meat.  Divide the marinade between the 3 bags.   Allow marinating 1 hour to overnight.  I prefer 1 hour.  

Vegetables and prep 

Mushrooms

2 cups Assorted Asian mushrooms

2 T soy sauce

2 t brown sugar

1T Mirin

Carrots

1 c julienned carrots

1/8 t salt

1/4 t toasted sesame oil 

Spinach

1 bag baby spinach destemmed

1/4 t salt

1/2 t toasted sesame oil 

Bean Sprouts

1 bag bean sprouts

1/4 t salt

1/2 t toasted sesame oil 

Red Pepper

2 red peppers julienned

1/8 t salt

1/4 t toasted sesame oil 

Zucchini

2 zucchini julienned

1/8 t salt

1/4 t toasted sesame oil 

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1.5 c broccoli florets

1/4 t salt

1/2 t toasted sesame oil 

Cook each vegetable alone in a very hot stir-fry skillet.  I prefer castiron.  Cook until still crisp but not limp.   Place in serving bowl with a top to keep warm until you serve.

Cook the tofu, soy meat, and beef one after another.  Place in serving bowl with a lid to keep warm. 

The rest of the vegetables and fruit are prepared and served non-cooked.

1 c julienned cucumber without seeds. 

Kimchi

1 mango thinly sliced

1 avocado thinly sliced

chopped basil

chopped cilantro

toasted sesame seeds

On a griddle cook an egg to top each bowl to each person's preference from well-cooked to sunnyside up on top of their Korean Bowl they built.

Cook 3 cups of Asian rice according to the package. 

Now sit down and enjoy.  This recipe goes best if you prep all the ingredients before you start cooking.   It is labor intensive and tone of dishes but the flavor is so worth it.  Also, each person can build a bowl that suits their taste buds.