Bibimbap With Beef Winter Squash Spinach And Cucumber Recipes

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BIBIMBAP WITH TOFU, CUCUMBERS, SPINACH, SHIITAKES AND CARROTS



Bibimbap With Tofu, Cucumbers, Spinach, Shiitakes and Carrots image

For this dish, instead of using the traditional Korean marinade, I use my favorite marinade for the tofu; it includes mirin, sweet Japanese rice wine.

Provided by Martha Rose Shulman

Time 1h15m

Yield 4 servings.

Number Of Ingredients 26

1 tablespoon Asian sesame oil
1/4 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon rice wine vinegar
1 tablespoon minced or grated fresh ginger
1 teaspoon sugar
3/4 pound tofu (to taste)
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 large garlic cloves, minced or puréed
2 to 3 scallions, minced
1 tablespoon toasted sesame seeds
Salt to taste
Korean red pepper paste (kochujang) to taste (available at Korean markets) (optional)
2 Persian cucumbers or 1/2 long European cucumber, thinly sliced
6 ounces carrots (1 large), peeled and cut in matchsticks or grated
1 large bunch spinach, stemmed, or 1 6-ounce bag baby spinach
6 fresh shiitake mushrooms, stemmed and sliced
Soy sauce to taste
1 tablespoon canola oil
1 1/2 to 2 cups brown rice, barley, quinoa or another grain of your choice, cooked (keep hot)
4 eggs (optional)
Korean red pepper paste (kochujang) to taste (available at Korean markets)
2 sheets nori seaweed (kimgui), lightly toasted* and cut into thin strips (optional)
1 tablespoon toasted sesame seeds or black sesame seeds
Toast nori sheets (if not toasted already) by quickly passing them over a gas flame (hold with tongs) until crisp.

Steps:

  • Combine all of the tofu marinade ingredients in a 2-quart bowl. Whisk together well.
  • Drain the tofu and pat dry with paper towels. Cut into 1/2-inch-thick dominoes, blot again with paper towels and add to the bowl with the marinade. Gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
  • Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside.
  • While the tofu is marinating, toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. In a separate bowl, toss the carrots with 1 tablespoon of the vinegar and sesame oil mixture. Refrigerate both the cucumbers and carrots while you cook the tofu, spinach and mushrooms.
  • Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
  • Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact and add the canola oil. Stir-fry the tofu for 3 to 5 minutes, until lightly browned, and remove to a plate. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.
  • Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.
  • Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the tofu and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.

BIBIMBAP WITH BEEF



Bibimbap with Beef image

This bibimbap is a Korean veggie beef rice bowl with slightly sweet beef - crisp and flavorful!

Provided by Kathi Starecki Quinn

Categories     World Cuisine Recipes     Asian     Korean

Time 34m

Yield 4

Number Of Ingredients 14

½ pound beef top sirloin steak
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons honey
2 teaspoons dry sherry
4 cups hot cooked rice
2 teaspoons vegetable oil
1 carrot, thinly sliced
1 ½ cups bean sprouts
½ cup peeled and matchstick-cut daikon radish
¼ teaspoon salt
ground black pepper to taste
⅛ teaspoon cayenne pepper, or to taste
1 cup fresh spinach

Steps:

  • Cut steak across the grain into slices about 2 inches long and 1/4-inch wide. Stack the slices and cut lengthwise into 1/4-inch strips.
  • Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes.
  • Heat a nonstick wok over high heat. Add the beef and marinade; cook and stir until beef is slightly browned, about 2 minutes.
  • Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm.
  • Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute. Divide vegetable mixture over the beef and rice.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 52.5 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 2 g, Protein 15.8 g, SaturatedFat 2.2 g, Sodium 654.5 mg, Sugar 5.5 g

BIBIMBAP WITH BEEF, WINTER SQUASH, SPINACH AND CUCUMBER



Bibimbap With Beef, Winter Squash, Spinach and Cucumber image

Bibimbap is a classic Korean mixed-rice dish. In traditional bibimbap, a large serving of rice is placed in the center of a hot bowl and surrounded with small amounts of meat - usually beef - and seasoned vegetables that include a mixture of cultivated vegetables (cucumber, carrot, daikon or turnips, spinach, lettuce, mushrooms) and wild items like fiddlehead ferns and reconstituted dried toraji (bellflower roots). A fried egg is often placed on top of the rice, and diners stir everything together. This recipe breaks with traditional bibimbap by using brown rice (you could also use barley, quinoa or another grain of your choice). As for the winter squash and spinach? The recipe is a template: use whatever vegetables you like.

Provided by Martha Rose Shulman

Time 1h30m

Yield 4 servings.

Number Of Ingredients 28

8 ounces beef, like top sirloin, thinly sliced across the grain
1 tablespoon soy sauce
1 teaspoon sugar or brown sugar
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds
1 to 2 garlic cloves, to taste, minced or puréed
A half-inch piece of ginger, minced
2 scallions, finely chopped
Freshly ground pepper to taste
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 large garlic cloves, minced or puréed
2 to 3 scallions, minced
1 tablespoon toasted sesame seeds
Salt to taste
Korean red pepper paste (kochujang) to taste (available at Korean markets) (optional)
2 Persian cucumbers or 1/2 long European cucumber, thinly sliced
1/2 pound winter squash, like butternut, peeled and sliced or cut in 3/4-inch dice
1 12-ounce bunch spinach, stemmed and washed, or 1 6-ounce bag baby spinach
6 fresh shiitake mushrooms, stemmed and sliced
Soy sauce to taste
1 tablespoon canola oil
1 1/2 to 2 cups brown rice, barley, quinoa or another grain of your choice, cooked (keep hot)
4 eggs (optional)
Korean red pepper paste (kochujang) to taste (available at Korean markets)
2 sheets nori seaweed (kimgui), lightly toasted* and cut into thin strips (optional)
2 teaspoons toasted sesame seeds or black sesame seeds
Toast nori sheets (if not toasted already) by quickly passing them over a gas flame (hold with tongs) until crisp.

Steps:

  • Marinate the beef. Mix together the soy sauce, sesame oil, sesame seeds, garlic, ginger, scallions and pepper and toss with the sliced beef. Refrigerate for 30 minutes.
  • Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside.
  • While the beef is marinating, toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. Set aside in the refrigerator.
  • Steam the squash over an inch of boiling water until tender, about 10 minutes. Remove from the heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture. Add salt or soy sauce to taste.
  • Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
  • Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact. Add the canola oil. Stir-fry the beef for 3 to 5 minutes, until lightly browned, and remove to a plate. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.
  • Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.
  • Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the meat and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.

EASY BIBIMBAP



Easy bibimbap image

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

100g thin beef steak
2 tsp light soy sauce, plus extra to serve
120g rice
sunflower oil
1 carrot, cut into matchsticks
50g spinach
2 eggs
½ tsp toasted sesame seeds
thumb sized piece of fresh root ginger, peeled and cut into fine matchsticks
2 tbsp gochujang or 4 tsp sriracha and 2 tsp white miso paste
2 tsp toasted sesame seeds
2 tsp cider vinegar
4 tsp light soy sauce

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

BIBIMBAP



Bibimbap image

I love the spicy, savory taste of Korean bibimbap, but I couldn't find a recipe here. I looked online and talked to some Korean friends, and this was the result. I hope you enjoy this dish as much as I have! To eat, just mix everything in the bowl together and enjoy with Korean hot chile sauce!

Provided by tif

Categories     World Cuisine Recipes     Asian     Korean

Time 1h20m

Yield 2

Number Of Ingredients 20

3 tablespoons soy sauce
3 tablespoons white sugar
5 tablespoons sesame oil, divided, or to taste
1 tablespoon garlic, minced
1 teaspoon minced fresh ginger root
½ pound beef brisket, thinly sliced, or to taste
1 cup uncooked white rice
1 ½ cups water
1 cup dried shiitake mushrooms
1 small eggplant, cut into 1/4-inch slices
salt to taste
1 small yellow squash, cut into 1/4-inch slices
2 carrots, chopped
1 cup broccoli florets
1 cup bean sprouts
2 eggs
1 ½ tablespoons rice vinegar
4 leaves red leaf lettuce, cut widthwise into strips
1 daikon radish, peeled and cut into matchsticks
2 green onions, chopped

Steps:

  • Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
  • Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
  • Place mushrooms in a bowl of warm water. Soak for 20 minutes.
  • Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
  • Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
  • Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
  • Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
  • Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
  • Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
  • Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
  • Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
  • Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

Nutrition Facts : Calories 1358.1 calories, Carbohydrate 184.9 g, Cholesterol 232.5 mg, Fat 57.1 g, Fiber 24.4 g, Protein 40.3 g, SaturatedFat 13.1 g, Sodium 1665.7 mg, Sugar 35.5 g

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Top Asked Questions

What's the best way to make bibimbap with beef?
Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm. Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute.
How to make bibimbap with rice and vegetables?
Distribute cooked rice among three serving bowls. Cook Vegetables: Heat nonstick pan over medium heat until hot, a few minutes. Cook each vegetable topping in turn, until tender, about 8 minutes for carrots, 5 minutes for mushrooms, and 5 minutes for zucchini. Once cooked, distribute among serving bowls.
What can you put in a Bibimbap Bowl?
Bibimbap (Korean beef bowl) Bibimbap goes well with almost any vegetable and this is a great way to clean out and deliciously repurpose your leftovers. Great ideas include cucumber, zucchini, carrots, mushrooms, spinach, lettuce, tofu, and sprouts. Even the beef can be substituted with chicken or seafood.
How do you make bibimbap in a frying pan?
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.

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