Bibimkasha

Story

Here’s a Jewish fusion of a typical Korean bibimbap. Instead of a rice base, I’ve got kasha. On top, sautéed zucchini, pickled carrots, shakshuka sauce spiced with ginger, bibimbap sauce from a My Korean Kitchen recipe, tofu in an apple-pear-soy sauce marinade I learned from EasyCookAsia, and of course, a fried egg.

Ingredients

Bowl Base

Toppings

Preparation

Step 1: Prepare the toppings

• Boil the pasta in salted water until fully coooked. You actually don't want the pasta al dente in this recipe because it'll absorb too much of the sauce making the dish gummy.
• Slice the zuchini into thin strips.
• Wash the spinach at least twice to remove any dirt.
• Marinate the flank steak.

Step 2: Cook the toppings

• Heat a pan over medium heat and sauté the zucchini in 1 tsp of sesame oil. Don't stir too much because it'll break the delicate zucchini, and we want the natural sugars to brown. It'll only take about 1-2 minutes. Don't clean the pan after... we want any fond that's developed for the next component.
• Now sautée the spinach in the other 1 tsp of sesame oil. We cook the veggies separately for presentation purposes. They look nicer when presented separately. Don't clean the pan...
• Turn up the heat to medium-high and cook the flank steak 2-3 minutes until the red disappears. Don't clean the pan...
• Fry the egg in the drippings from the meat. Don't flip the egg, we want the bright yellow yolk for presentation, and because it adds to the sauce.

Step 3: present and serve

• Fill a medium mixing bowl halfway with the pasta.
• Top the pasta with each topping ingredient next to one another but not combined.
• Sprinkle with some sesame seeds and serve un-mixed.