RICE BOWL WITH PORK SAUSAGE AND KIMCHI
The beauty of a rice bowl is that it's a blank canvas for any flavor you choose. And you'd do well to choose chef Edward Lee's recipe, which pairs Chinese-style sausage patties with the spicy kick of kimchi and the crunch of jicama.
Provided by Edward Lee
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put pork, beets, garlic, sesame oil, soy sauce, fish sauce, sorghum, salt, and sugar in a large mixing bowl. Mix vigorously with a rubber spatula to combine, about 1 minute. The pork will begin to take on the color of the beets.
- Heat a skillet over medium heat. Pour 1 teaspoon olive oil into the pan, and while it's heating, use a wooden spoon to measure and form the pork patties, about 2 tablespoons each, making 12-15 patties. When the oil is shimmering, place patties into the skillet in an even layer, taking care not to crowd the pan. You'll need to cook the patties in 2 or 3 batches.
- Turn heat to medium-high and cook patties until lightly brown and caramelized, 3 minutes. Flip and cook 3 more minutes, pressing down gently. (Note: Patties can be cooked 1-2 days ahead. Uncooked sausage patties can be stored in a zip-top plastic bag and refrigerated 1-2 days or stored in the freezer up to 1 month.)
- Turn heat to low, cover the skillet, and steam the patties to fully cook through, 1 more minute. Remove from heat and repeat with remaining oil and patties.
- Assembly: For an individual rice bowl, start with 1-1½ cups of cooked rice. Top with 3-5 sausage patties. Roughly chop the cilantro, including stems, and the kimchi. Arrange about 2 tablespoons each of cilantro, kimchi, and jicama on top of the rice. Serve.
EGG-AND-KIMCHI RICE BOWLS
It's time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
- Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
- Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
- Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.
Nutrition Facts : Calories 560 calorie, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 195 milligrams, Sodium 950 milligrams, Carbohydrate 75 grams, Fiber 10 grams, Protein 20 grams, Sugar 1 grams
KIMCHI FRIED RICE
Steps:
- Bring a small saucepan of water to a boil. Add the carrots and cook for 1 minute. Drain the carrots and reserve on a plate.
- For this dish, you need to have everything ready to go before you start to cook in the wok.
- Combine the soy sauce, sake and sesame oil in a small bowl for the liquid seasonings.
- Preheat a large wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, place on a plate. Wipe out the wok, if necessary.
- Add the remaining 1 tablespoon peanut oil to the wok and swirl to coat. Add the chiles, ginger and garlic. Cook, stirring, until fragrant, about 10 seconds.
- Add the rice and cook, tossing, until the rice is warmed through and crisp in some places, about 2 minutes. This will give you some of that smoky "breath of the wok" flavor.
- Add the cooked egg, sausage and roast pork to the wok. Toss for 1 minute. Next, add the scallions and carrots. Toss for 30 seconds then add the peas. Cook, tossing, for another 30 seconds then add the kimchi and bean sprouts. Pour in the liquid seasonings along the rim of the wok. Cook, tossing, for another 30 seconds. Serve on a platter.
KOREAN SAUSAGE BOWL
When we hosted a student from South Korea, she shared some of her favorite Korean dishes. We especially like bibimbap. I created a variation on the dish with Italian sausage. -Michal Riege, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours., In a large skillet, heat 1 teaspoon oil over medium heat. Break egg into pan; cook until yolk is set, turning once. Remove from pan; cut into thin strips., In same pan, heat remaining oil over medium-high heat. Add carrots and red pepper; cook and stir until crisp-tender. Stir in green onions, garlic and seasonings; cook 1 minute longer. Remove from pan., Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes., Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Add pasta, pasta water, carrot mixture and remaining barbecue sauce to sausage. Toss to combine. Divide among 4 bowls; top with egg strips and, if desired, additional green onions.
Nutrition Facts : Calories 672 calories, Fat 39g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 1620mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 4g fiber), Protein 25g protein.
SHRIMP AND KIMCHI RICE BOWL
If you want dinner with ease, make it a rice bowl. You can cook the rice in advance and reheat it, or employ a rice cooker. (A small one doesn't demand much space, and it cooks perfect rice while you go about other business.) But even if you make rice on the stovetop, you'll have 30 minutes to pull together the rest of this meal, so it's hot and ready all at once. Kimchi is the heavy lifter here, since it has tons of crunch and tang, which gives you space to add in other vegetable without doing much to them. They could be grated and raw, or make use of yesterday's leftovers. If shrimp isn't your speed, try this marinade on beef chuck or tofu. Or top the rice with an egg fried in a mixture of canola and sesame oil.
Provided by Sarah Copeland
Categories dinner, weekday, grains and rice, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the rice and cook in 2 cups water in a heavy saucepan over medium heat, covered, until tender, 20 minutes. Remove from the heat and keep covered 10 minutes more.
- Meanwhile, toss the cabbage with the salt and set aside in a colander to drain. (It should be sliced as thinly as possible, so it wilts in the salt.)
- Toss the shrimp with the chile-garlic sauce and brown sugar to coat. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just cooked through and slightly smoky, 4 to 5 minutes, adding the sesame seeds in the last minute of cooking. Season the shrimp with a pinch of salt.
- Divide the rice between 4 bowls. Top with the shrimp, cabbage, green onion, kimchi and any other vegetables.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 7 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 857 milligrams, Sugar 5 grams, TransFat 0 grams
PORK AND VEGETABLE RICE BOWL WITH KIMCHI
Kimchi can be used as a spicy, tangy condiment for rice and noodle dishes. It adds a burst of flavor to this rice bowl.
Provided by gailanng
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet or wok over medium-high heat, heat oil. Add garlic, then carrots and zucchini. Cook, stirring often, for about 3 minutes or until vegetables just begin to soften.
- Remove skillet from heat and add green onions, sesame oil and soy sauce. Stir to combine.
- To prepare rice bowls, add 3/4 cup rice to each bowl. Top rice with about 1/2 to 3/4 cup vegetables. Add 1 to 2 ounces pork or chicken and 1/2 cup kimchi to each bowl.
- Garnish with sesame seeds before serving.
Nutrition Facts : Calories 322.2, Fat 9.3, SaturatedFat 2.3, Cholesterol 23.4, Sodium 212.3, Carbohydrate 46.1, Fiber 2.2, Sugar 3.2, Protein 12.7
RICE BOWLS WITH TOFU AND KIMCHI
They key to a really standout grain or rice bowl meal is to mix up different textures, temperatures and flavors. Try combining raw and cooked elements along with mild and bold flavors. In this recipe, the tofu is glazed with a lightly sweet mixture which offsets the freshness of cucumbers and bell peppers and the sharp garlicky flavor of kimchee.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
- Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
- Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
- Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
- Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 469 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams
KIMCHI FRIED RICE
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.
Provided by Francis Lam
Categories main course
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram
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KIMCHI FRIED RICE RECIPE - ANDREW ZIMMERN - FOOD & WINE
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- In a medium saucepan, cover the rice with the water and bring to a boil. Add a pinch of salt, cover and cook over low heat until the water is absorbed and the rice is just tender, about 20 minutes. Remove from the heat and let stand, covered, for 20 minutes. Spread the rice on a large rimmed baking sheet and let cool, then cover and refrigerate until cold, about 30 minutes.
- In a very large skillet, heat the peanut oil until shimmering. Add the sliced pork and sausage and stir-fry over high heat for 2 minutes. Add the ginger, chile and garlic and stir-fry until fragrant, about 1 minute. Add the bean sprouts and stir-fry for 30 seconds, then push the mixture to one side of the skillet. Add the egg to the other side of the skillet and scramble just until set, about 1 minute.
- Add the cold rice to the skillet and stir-fry over high heat until coated and hot, about 2 minutes. Add the kimchi, scallions, soy sauce and sesame oil and stir-fry until hot, 1 to 2 minutes. Spoon the fried rice into bowls, garnish with thinly sliced scallions and serve.
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- Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
- Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add pork and cook, stirring, for 1 minute. Add zucchini and carrots; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
- Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
- Return the pork, vegetables and eggs to the wok; add kimchi and gochujang sauce and stir until well combined.
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