Geoff Field’s bebimbap with amazing ‘axis of evil’ sauce

A hit at last month’s supper club, this recipe is so delicious and versatile that you can modify it with the ingredients you have on hand. Still, if you want the dish you remember from our party, you’ll need to follow Geoff’s recipe and smother it with his ‘axis of evil’ sauce. Wish I had a pic, but I got a smackdown from using someone else’s on the web–even with attribution. Guess I’m still learning. Who wants to volunteer to photograph the food at our next supper club?

Bibimbap

4 medium carrots (peeled and julienned into ¼ inch strips)
1 shallot (sliced thin)
½ cup rice wine vinegar
Salt
2 cups bean sprouts
Juice of one lime
2 cups vegetable stock
1 bunch cilantro sprigs
2 stalks lemongrass (split lengthwise)
1 serrano pepper (split lengthwise and seeds removed)
1 cup beer (I suggest Saugatuck’s Singapore IPA)
1 cup long grained rice
16 ounces sliced mushrooms
1 tablespoon sesame oil
2 cloves garlic (minced)
32 ounces baby spinach leaves
2 tablespoons canola oil
Juice of ½ lemon
2 tablespoons toasted sesame seeds

Marinate carrots and shallot in ½ cup vinegar with a pinch of salt in a bowl. Marinate bean sprouts with lime juice and a pinch of salt in a separate bowl.

Simmer vegetable stock with cilantro sprigs, lemongrass, and serrano pepper until stock is reduced to 1 cup. Strain stock, discarding cilantro sprigs, lemongrass, and pepper. Add beer to stock.

Rinse rice in cold water until water is clear. Cook rice in rice cooker or pot with stock/beer liquid and a pinch of salt.

While rice cooks, sauté mushrooms, with 1 tablespoon sesame oil and pinch of salt, until tender, adding minced garlic during last minute of cooking. Remove from heat.

Also while rice cooks, sauté spinach in canola oil with pinch of salt, adding lemon juice after spinach has wilted. Cook until liquid evaporates; remove pan from heat and stir in sesame seeds.

Place cooked rice in bowl. Drain marinades from carrots/shallot and bean sprouts; toss juices with rice. Arrange vegetables on top of rice in segmented patterns of your choice. Serve with Axis of Evil Sauce.

Axis of Evil Sauce

2 tablespoons rice wine vinegar
4 teaspoons sesame oil
3 tablespoons garlic chili paste
2 tablespoons sugar
1 ½ tablespoons tahini
Juice and zest of 1 lemon

Mix rice wine vinegar, sesame oil, garlic chili past, and sugar until sugar is dissolved. Stir in tahini and lemon juice and zest.

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