Asian Tigers

  •  ½ oz bellflower roots

  • 9 oz rice

  • 9 oz beef flank steak, thinly sliced 

  • 1 clove garlic, fine mince

  • 1 Tbsp soy sauce

  • 1 Tbsp honey

  • 2 tsp sesame oil

  • ½  cup bean sprouts, blanched

  • 2 green onions, thin julienne 

  • 1 carrot, thin julienne

  • 1 bell pepper, thin julienne

  • 1 zucchini, thin julienne

  • ½ cucumber, thin julienne

  • 1 egg

  • 2 tsp Korean chili paste

  • 3 cups chicken stock

  • ½ stem lemon grass

  • 2 to 3 Kaffir lime leaves

  • ½ to ¾ lb chicken meat, diced

  • 3 Tbsp fish sauce

  • ½ tsp sugar

  • 3 oz fresh mushrooms, sliced

  • 2 dry chilies, cracked (or use red pepper flakes or Korean chili paste)

  • 3 oz canned straw mushrooms

There are no changes I would make to anything, it all turned out exactly as expected.

Bibimbap

  1. If using bellflower roots: dissolve 2 tsp salt in 1 cup boiling water. Add the roots, and then add another ½ cup boiling water. Let the roots soak for about 1 h. Drain and rinse 3 to 4 times under cold water, vigorously massaging the roots while rinsing them. Drain, squeeze out excess water, and set aside. This process is done to remove the roots’ bitterness. 

  2. Cook the rice, then set aside while keeping warm.

  3. Combine beef with garlic, soy sauce, honey, and sesame oil. Cover and refrigerate.

  4. Using a wok or large skillet over medium-high heat, work in batches to quickly saute all vegetables (separately, don’t mix them). You may choose to saute  the cucumbers, or keep them raw. 

  5. Although raw/marinated beef and a raw egg yolk are often used for this dish, frying both is a much safer option. You can stir fry the beef, and fry the egg.

  6. Once all ingredients are ready, assemble in a medium bowl. Start with the rice at the bottom, top with the different vegetables and beef, and finish with the dried egg, a drizzle of sesame oil, and a dollop of chili paste.

Thai Sour & Spicy Soup

  1. Combine chicken stock, lemongrass and Kaffir lime leaves in a saucepan over medium heat. Bring to a simmer.

  2. Add diced chicken, fish sauce, and sugar

  3. Reduce heat and simmer until chicken is cooked, about 10 minutes

  4. Add fresh mushrooms, chilies, and canned straw mushrooms and simmer about 5 min longer.

  5. Remove from heat and serve immediately.

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