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 (MIXED RICE WITH VEGETABLES)
Today's recipe is bibimbap, a super-popular Korean dish you might have heard about already! It's made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회). Bibim (비빔) translates as...
Categories Main dish
Time 1h16m
Yield Serves 4
Number Of Ingredients 10
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.
ROASTED VEGETABLE BIBIMBAP
The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors. In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil. Mr. Volger crisps cooked rice in a skillet to get the characteristic crunch of bibimbap; you can prepare the rice up to three days ahead, but be sure to crisp it just before serving. If you want to skip that step, use freshly cooked rice instead.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick.
- Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar and gochujang or sambal oelek.
- Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they're evenly coated.
- Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken, and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.
- If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.)
- While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.
- To serve, use a spatula to scoop out rice and divide it among 4 bowls, ensuring that everyone gets some of the crispy part. Top with vegetables, including any marinade left on the baking sheets, and place 1 fried egg on top of vegetables in each bowl. Garnish with sprouts or shoots, pickles (if using) and lime. Serve immediately, passing gochujang or sambal oelek at the table.
Nutrition Facts : @context http, Calories 1140, UnsaturatedFat 15 grams, Carbohydrate 212 grams, Fat 20 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 8 grams, TransFat 0 grams
VEGETABLE BIBIMBAP
This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel.
- Wipe out skillet; heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.
- Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.
Nutrition Facts : Calories 494 g, Fat 13 g, Fiber 7 g, Protein 16 g, SaturatedFat 3 g
VEGETARIAN BIBIMBAP
I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.
Provided by Lisa
Categories World Cuisine Recipes Asian Korean
Time 50m
Yield 3
Number Of Ingredients 14
Steps:
- Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
- Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
- To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 45 g, Cholesterol 196.2 mg, Fat 18.8 g, Fiber 5.2 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1085.8 mg, Sugar 7.1 g
ROASTED VEGETABLE BIBIMBAP
Cook the rice in a skillet to get the characteristic crunch of bibimbap, The rice can prepare up to three days ahead, but be sure to crisp it just before serving. If you want to skip that step, use freshly cooked rice instead. Featured in Lucas Volger's: Vegetarian Bowls Spiked With Vibrant Asian Flavors
Provided by gailanng
Categories Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- First, make the pickles:.
- Slice the cucumbers into 1/8-inch slices, and places slices in a bowl. Add the sugar and salt, and toss to coat the slices evenly. Transfer them to a colander, and allow to drain and soften for 20 to 30 minutes. Rinse well, then drain, place in a bowl, and add the vinegar. Toss to coat, then taste and adjust vinegar as needed. Transfer pickles to a storage container, and refrigerate for up to a week in advance.
- Next the Bibimbap:.
- Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick.
- Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar or palm sugar and gochujang or sambal oelek or Sriracha.
- Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they're evenly coated.
- Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.
- If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.).
- While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.
Nutrition Facts : Calories 578.8, Fat 6.1, SaturatedFat 1.9, Cholesterol 186, Sodium 1468.6, Carbohydrate 116.7, Fiber 8.7, Sugar 19.3, Protein 19.1
GRILLED SUMMER VEGETABLE BIBIMBAP
Flame-kissed vegetables-bell peppers, cabbage, mushrooms and zucchini-are the stars of this meat-free crispy rice bowl. They're basted with a sesame-soy-and-gochujang sauce until tender while cucumbers pickle in rice vinegar and sesame oil. Top with fried eggs, drizzle with more gochujang sauce and dinner is served.
Provided by Rick Martinez
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates or grill pan.
- Whisk together the gochujang, soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, honey and half of the grated garlic in a medium bowl until combined. Reserve 3 tablespoons of the gochujang sauce for serving and set aside; the remaining sauce will be used to baste the vegetables while grilling.
- Toss the cucumbers in a small bowl with the sugar and the remaining 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and half of the grated garlic; season with salt. Set aside.
- Grill the mushrooms, bell peppers, cabbage, zucchini and scallions on one side of the grill (reserving enough space for a skillet), turning and basting often with the gochujang sauce, until browned and tender, about 3 to 5 minutes per side. If using a grill pan, work in batches. Transfer to a cutting board and cut the cabbage, mushrooms and peppers into thin strips; transfer to a sheet tray, separating by individual vegetable if desired.
- Meanwhile, prepare the eggs and crispy rice. Heat 4 tablespoons oil in a large grill-safe skillet (cast iron or stainless steel) on the other side of the grill and increase to high (or use the stove). Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 4 minutes; season with salt. Transfer to a plate.
- Heat the remaining 4 tablespoons oil in the same skillet. Add the rice, patting it down into an even layer and breaking up any clumps, and fry, undisturbed, until the underside is golden brown and crispy, about 5 minutes; season with salt. Flip to cook the other side (it's OK if it breaks up on you) until crisp and light brown, about 3 minutes. Divide among serving plates. Top with the grilled vegetables, pickles and fried eggs. Drizzle with reserved 3 tablespoons gochujang sauce as desired.
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