Bokho Bap

Introduction to Bokho Bap

Bokho Bap, also known as Mongolian-style rice stir-fry, is a traditional dish known for its simplicity and rich flavors. The roots of Bokho Bap trace back to the nomadic times of Mongolia, where hearty meals were essential to withstand the harsh climates and support the vigorous daily activities. This dish typically includes meat, which could be lamb or beef, vegetables, and rice, all stir-fried together to create a nutritious and filling meal.

The word "Bokho" in Bokho Bap is derived from the verb meaning "to cook" or "to stir-fry". Meanwhile, "Bap" translates to "rice", indicating the integral role that rice plays in this dish. Mongolian cuisine is heavily influenced by its climate and geographical factors, with a focus on meat and dairy due to the prevalence of livestock herding. Bokho Bap is a dish that brings warmth and comfort, perfect for gathering around with family and friends.

Ingredients

• Beef - 500 grams, thinly sliced
• Onion - 1 large, chopped
• Garlic - 3 cloves, minced
• Carrot - 2 medium, julienned
• Bell Pepper - 1 large, sliced
• Soy Sauce - 3 tablespoons
• Rice Vinegar - 1 tablespoon
• Cooked Rice - 3 cups
• Sesame Oil - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Green Onion - for garnish

Preparation Steps

1. Preparing the Ingredients

Start by finely chopping one large onion and mincing three cloves of garlic. Prepare the vegetables by julienning the carrots and slicing the bell pepper. It's crucial to ensure all the ingredients are prepped ahead of time as stir-frying is a rapid cooking method. Slice 500 grams of beef thinly, against the grain, to ensure tenderness in each bite.

2. Cooking the Rice

If you haven't already, cook 3 cups of rice. It’s best to use day-old rice for this recipe to ensure the perfect texture when stir-frying. If this is not possible, be sure to cool the rice thoroughly before using. More details on timing can be checked here.

Cooking Process

1. Stir-frying the Beef

Heat up a large wok or frying pan over medium-high heat. Add 1 tablespoon of sesame oil and let it heat until it begins to shimmer. Add the sliced beef to the pan, stirring frequently to ensure even cooking and prevent sticking. Cook until the beef is browned but still tender. Remove beef from the pan and set aside.

2. Cooking the Vegetables

In the same wok, add another tablespoon of sesame oil. Add the chopped onion and minced garlic to the pan, stirring constantly until they become fragrant and the onion becomes translucent. Add the julienned carrots and sliced bell pepper, continuing to stir-fry for about 3-4 minutes until the vegetables are slightly softened but retain some crunch.

3. Combining Ingredients

Return the cooked beef to the pan with the vegetables. Add the 3 cups of cooked rice, ensuring it's broken up if clumped together. Pour over 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Stir all ingredients together thoroughly, ensuring the rice and beef are well-coated with the sauce.

4. Final Seasoning

Season the Bokho Bap with salt and black pepper to taste. Stir well to combine all the flavors. Continue to stir-fry for an additional 2 minutes to meld the flavors together.

Serving Suggestions

Serve the Bokho Bap hot with a garnish of freshly chopped green onion for added flavor and color. This dish pairs wonderfully with a chilled glass of traditional Mongolian dairy beverage or a light Asian-style tea.

This hearty dish is perfect for social gatherings or as a comfort food on a quiet night in. Relish in the subtle smoke of the stir-fry melded with the savory richness of the beef and the umami notes from the soy sauce, all harmoniously tied together by the chewy texture of rice.