QUICK AND EASY BIBIMBAP
It's not always easy to find Korean seasonings in small towns, so this version of Bibimbap uses ingredients that should be easy for anyone to find. Amazingly, Kimchi is widely available now a days!
Provided by Carolyn Haas
Categories Other Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- 1. Cook rice according to directions on package.
- 2. Saute mushrooms in pan with 1 tsp sesame oil for 1-2 min on high heat. Sprinkle with soy sauce near the end of cook time. Set aside.
- 3. Continue cooking all veggies this way individually in the same pan, setting aside each time. Veggies should be crisp-tender. When you add the spinach, add minced garlic at the same time. The spinach will wilt, not be crisp, btw!
- 4. Heat 1 tbsp sesame oil over med-high heat, then cook ground meat for 7-8 min until fully cooked and remove from pan.
- 5. Heat the same pan on high and add egg. (You may have to give a quick spray of cooking spray or a splash of olive oil.) Cook for a few seconds, then remove from heat and let the egg continue to cook in hot pan off heat until yolks appear runny but whites are mostly cooked.
- 6. Add 1/4 cup rice to each bowl. Place veggies and beef in circle around bowl. Top with egg, then sprinkle bowl with sesame seeds and serve.
BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)
Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
- Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
- Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
- Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
- To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 63 g, Cholesterol 242.9 mg, Fat 19.3 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 5 g, Sodium 573.9 mg, Sugar 6.6 g
EASY WEEKNIGHT BIBIMBAP
To make bibimbap, you don't need a lot of time -- but you do need lots of small bowls! It is beautifully served as a composition of the separate ingredients, which are balanced to lend an assortment of flavors and textures, from grassy to sweet and chewy to crisp. The runny yolk on top, when pierced, serves as a rich sauce that unites the entire dish.
Provided by Marge Perry
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the sesame seeds in a dry skillet over medium-high heat and toast until golden, 3 to 4 minutes. Transfer to a small bowl.
- Cook the brown rice according to the package directions, omitting any fat. Once cooked, leave the rice covered in the pot (off the heat).
- Meanwhile, combine the soy sauce, ginger, sugar, garlic and 1 teaspoon sesame oil. In separate bowls, combine the meat and scallions with 1/4 cup of the soy mixture; the cucumbers with 2 teaspoons; the carrots with 2 teaspoons; the zucchini with 2 teaspoons and the shiitakes with the remaining 1 teaspoon of the soy mixture.
- Heat the remaining tablespoon sesame oil in a large nonstick pan over medium-high heat. Add the meat and stir-fry until it is slightly pink in the center, 2 to 3 minutes. (It will continue cooking as it stands.) Use tongs to transfer the meat to a clean bowl, leaving the liquid in the pan.
- Add the spinach to the pan and cook, tossing constantly, until it is soft and bright green, about 2 minutes; transfer to a clean bowl. Add the zucchini and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a clean bowl. Add the shiitake and stir-fry until the liquid is thick and the mushrooms are tender, about 3 minutes. Add the eggs to the pan and cook until the whites are just set.
- Divide the rice evenly among 4 serving bowls; top with the beef, cucumbers, carrots, zucchini, spinach and shiitake. Drizzle with gochujang and sprinkle with the sesame seeds. Add an egg to the center of each bowl and drizzle with more gochujang. Serve immediately.
EASY BIBIMBAP
A Korean rice bowl packed with goodies - sliced steak, fried egg, spinach, carrot and toasted sesame seeds, plus gochujang or sriracha for a chilli kick
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Put the steak into a bowl and add the soy sauce.
- Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.
- When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.
Nutrition Facts : Calories 494 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
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