The useful thing about this dressing is that it doesn't only have to be using as a dressing. It can also be served alongside satays or potstickers as a dipping sauce. Or you can baste shrimp or other proteins and vegetables on the grill with this for a hint of sweetness and tang on your barbecued foods. The uses are many and what's best is its easy to make!
This classic recipe comes to us from NYC's The Woo, where Executive Chef Eli Martinez cooks up modern takes on iconic Korean dishes. Once you have all of the ingredients prepped, bibimbap is a fairly simple dish. We suggest making big batches of the components ahead of a dinner party or for weekday meal prep, and then assembling and cooking the dish will only take a matter of minutes.
Prepared medium rare, ahi tuna is a real delicacy, so make sure you buy sushi-grade fish from a quality purveyor. You might think “fresh” tuna is the best option, but when fish is flash-frozen after it’s caught and remains that way until you thaw it for cooking, it will retain quality and be safer to consume at rare or medium-rare temperatures. Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
This side dish is great with almost everything — from grilled chicken breasts to pork stir-fry. Try using leftover rice for an even crunchier texture. Sliced almonds or cashews would be a wonderful addition to this pilaf as well. Click here to see Awesome Asparagus Recipes.