Bibimbap Korean Mixed Rice Recipes

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)

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.

BIBIMBAP (MIXED RICE WITH VEGETABLES)

Steps:

• If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you'll need to get it ready to eat. It's fast if you have a pressure cooker. Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes. Drain and rinse in cold water a couple of times. Drain. It should make 4 ounces.

BIBIMBAP

Steps:

• To start, thinly slice the beef across the grain. Place in a bowl and set over a scale. Add the soy sauce, sugar, sesame oil, and garlic. Mix then cover and put in the fridge.
• Place a bowl over a scale and add the ingredients for the bibimbap sauce; gochujang, sesame oil, sugar, rice vinegar, garlic, and ginger. Mix and set aside.
• Julienne the carrots. Then place them in a mortar and pestle with a little pinch of salt. Lightly bash and bruise the carrots and then transfer them to a glass jar. Add the soy sauce, rice wine vinegar, toasted sesame seeds, and gochugaru. Mix to combine and pack down. Put a lid on and keep it in the fridge.
• Cut the zucchini into slices and quarter them. Add to a bowl with a pinch of salt and mix together. Let sit for 5 minutes. Strain off any water, then pat dry.
• Place a wok over medium-low heat. Add a drizzle of sesame oil to the pan. Add a bunch of spinach and a pinch of salt, slowly cook until wilted down. Remove and set aside.
• Turn the heat to high and add vegetable oil. Toss in the zucchini and stir fry for 60 seconds. Add the sesame oil, mix together, remove and set aside. Repeat this process with the enoki mushrooms (plus garlic).
• Add oil and fry an egg until crispy.
• Add the marinated beef and stir fry until cooked through.
• To serve, place cooked rice in the bottom of the bowl. Place the beef, various vegetables, and the bibimbap sauce over the rice. Top with the fried and some sliced scallions. Devour.

BIBIMBAP (KOREAN MIXED RICE)

Steps:

• Heat oven to 400°F.
• Place bacon in single layer on foil-covered rimmed baking sheet. Remove 4 tsp. dressing; brush evenly onto bacon slices. Bake 14 to 16 min. or until crisp. Drain on paper towel-covered plate.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Slip cracked eggs, one at a time, into skillet; cover. Cook on medium-low heat 2 to 4 min. or until whites are set and yolks are cooked to desired doneness. Remove from heat.
• Combine rice with 1/4 cup of the remaining dressing; spoon into 4 serving bowls. Cut each slice of bacon into 4 pieces; place in mound over rice mixture. Add mounds of carrots, cucumbers, kimchi, eggs and onions. Drizzle with remaining dressing.

BIBIMBAP

Steps:

• In a bowl, stir together soy sauce, 1 tablespoon sesame oil, sugar, garlic, ginger and apple juice. Add beef, stir well, and set aside.
• Cook rice according to package directions.
• In a skillet, heat 1/2 tbsp sesame oil. Saute zucchini slices until tender, about 5 minutes. Transfer to a bowl. Add 1/2 tbsp oil to skillet. Saute mushrooms until tender, about 5 minutes. Add to zucchini.
• Blanch bean sprouts in boiling water for 1 minute; drain well.
• Cook beef in same skillet (do not add more oil) until fully browned. Set aside.
• Heat remaining tablespoon sesame oil in skillet. Add eggs and fry until whites are set but yolks remain runny.
• In a large bowl, place half the rice in a mound in the center. Add half the zucchini, half the mushrooms, half the bean sprouts, and half the carrots around the outside. Sprinkle half the beef over the vegetables. Top with a fried egg. Serve with chili paste and vinegar to taste. When ready to eat, break the yolk and stir everything together thoroughly.