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.
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
BIBIMBAP
Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning "fire meat", bulgogi is thinly sliced, usually rib-eye or sirloin, marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- *Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
- Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
- When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
- Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
- Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
- Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
- Gochuchang Paste (seasoned red pepper paste):
- 4 tablespoons gochuchang (available at Korean grocers)
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- Combine all ingredients in a small bowl. Mix well.
EASY BIBIMBAP
If you've been longing to try the vegetable-rich rice bowl that is one of Korea's best-known dishes, this easy version of bibimbap is a great way to get started.
Provided by Sarah Caron
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In large saucepan, heat rice and 2 2/3 cups water to boiling; reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.
- In small skillet, heat oil over medium-high heat. Add spinach and garlic; cook about 5 minutes, stirring frequently, until garlic is tender and spinach is wilted.
- Meanwhile, in large skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold eggs, one at a time, into custard cup or small glass bowl. Holding cup close to water's surface, carefully slide egg into water. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
- Fluff cooked rice with fork. Divide rice evenly among 4 individual serving bowls. Top each with carrots, bell pepper, sautéed spinach and 1 poached egg. Drizzle with Sriracha sauce. Stir vigorously to combine. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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
CHICKEN BIBIMBAP RECIPE BY TASTY
This Chicken Bibimbap is flavor-packed and makes a perfect lunch or dinner to share with a friend. You'll start by tossing chicken in an easy garlic-soy marinade that will ensure your chicken is crisp and caramelized when you cook it. Then, you'll keep building the dish with cooked carrots, spinach, and shiitake mushrooms. Fry up a couple of eggs and you're ready to serve a delicious meal.
Provided by Katie Aubin
Categories Dinner
Time 1h
Yield 2 servings
Number Of Ingredients 18
Steps:
- In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.
- Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
- Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.
- In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.
- In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.
- In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.
- Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.
- To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.
- Enjoy!
Nutrition Facts : Calories 887 calories, Carbohydrate 27 grams, Fat 57 grams, Fiber 9 grams, Protein 70 grams, Sugar 11 grams
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EASY KOREAN BEEF BIBIMBAP RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
4.7/5 (7)Total Time 45 minsCategory RiceCalories 861 per serving
- Start by preparing your rice in a rice cooker and getting that going. If you don’t have a rice cooker, follow our instructions for making rice without a rice cooker. Then put a medium pot of water on the stove, and bring to a boil.
- While the rice is going and your water is heating up, prepare your vegetables. Wash the bean sprouts and watercress, and then julienne the carrot. While you have the chopping board out, mince the garlic.
- By now, your water should be boiling. Blanch the bean sprouts for about 5 minutes, and remove with a slotted spoon to a colander to drain. Then add the watercress to the same pot of boiling water, and blanch for 1 minute. Set aside in another colander to drain.
- Rinse both the bean sprouts and the greens under cold running water to stop the cooking process, and then thoroughly squeeze out any excess water from both sets of vegetables. Transfer the bean sprouts to a medium bowl. Roll the watercress into a cigar and slice 3 or 4 times to create shorter strands of vegetable. Set aside in a separate bowl. Season each bowl (the bean sprouts and the greens) with salt to taste and a teaspoon of sesame oil. Divide the minced garlic between the two bowls, and toss to combine. Set aside.
EASY BIBIMBAP WITH GOCHUJANG SAUCE | MINIMALIST BAKER …
From minimalistbaker.com
4.8/5 (27)Calories 519 per servingCategory Entree
- Optional: If soaking rice, rinse, drain, and add to a mixing bowl and cover with cool water. Soak for 12 hours or overnight. For a quicker soak, cover in hot water for 1 hour. Then rinse and drain.
- To a medium saucepan, add cooking water (if you soaked your rice, start with 1 ¼ cups water as recipe is written), rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Soaked rice generally takes less time to cook. Unsoaked rice can take up to 30 minutes or more. Keep covered and set aside.
- While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.
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