Mixedricedishbibimbap Recipes

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BIBIMBAP (MIXED RICE WITH VEGETABLES)



Bibimbap (Mixed rice with vegetables) image

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

1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.
4 eggs
kosher salt
vegetable oil
toasted sesame oil
toasted sesame seeds
garlic
soy sauce
honey (or sugar)
Korean hot pepper paste (gochujang)

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



Bibimbap image

Adapted from a recipe by Nick Kindelsperger at Serious Eats. If served in a super-hot cast iron or stone casserole, this is called "dol sot bibim bap," and will form a deliciously crunchy layer on the bottom of the dish...

Provided by DrGaellon

Categories     Short Grain Rice

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

2 tablespoons soy sauce
3 tablespoons sesame oil
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon ginger, grated
1/2 cup apple juice
1/2 lb lean ground beef
1 cup short-grain rice
2 eggs
1/2 zucchini, thinly sliced
1 cup mushroom, thinly sliced
1/2 cup bean sprouts
1/2 cup carrot, julienned
1/4 cup korean chili paste
2 tablespoons rice wine vinegar

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.

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)



Bibimbap (Korean Rice With Mixed Vegetables) image

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

1 English cucumber, cut into matchsticks
¼ cup gochujang (Korean hot pepper paste)
1 bunch fresh spinach, cut into thin strips
1 tablespoon soy sauce
1 teaspoon olive oil
2 carrots, cut into matchsticks
1 clove garlic, minced
1 pinch red pepper flakes
1 pound thinly-sliced beef top round steak
1 teaspoon olive oil
4 large eggs
4 cups cooked white rice
4 teaspoons toasted sesame oil, divided
1 teaspoon sesame seeds
2 teaspoons gochujang (Korean hot pepper paste), divided

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

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