Bibimbap With Beef Winter Squash Spinach And Cucumber Food

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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.

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

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

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 GOCHUJANG-MARINATED BEEF



Bibimbap with Gochujang-Marinated Beef image

Bibimbap is a comforting and super-flavorful Korean rice bowl that is packed with individually cooked vegetables and proteins. Bibimbap means ''mixing into rice,'' and that is exactly how one eats this dish; choose which of the toppings offered you want to add to your bowl, then mix it in with a spicy sauce made with gochujang, a spicy fermented sauce. The version I offer here has beef and egg, plus several classic vegetables, all cooked in the same skillet.

Provided by Rick Martinez

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons soy sauce
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon honey or brown sugar
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds, plus more for serving
4 garlic cloves, finely grated
3/4 pound boneless ribeye, boneless beef short ribs, London broil or flank steak, thinly sliced
8 ounces leaf spinach (not baby spinach), rinsed and drained (see Cook's Note)
Kosher salt
1 medium Kirby cucumber, halved and thinly sliced
1/2 cup vegetable oil
8 ounces soybean sprouts, rinsed and drained
1 large carrot, cut into matchsticks
1 large red bell pepper, thinly sliced
4 large eggs, optional
6 cups cooked short-grain white rice for serving
3 scallions, thinly sliced

Steps:

  • Whisk the soy sauce, gochujang, honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and half of the garlic together in a medium bowl. Transfer 3 tablespoons of the soy marinade to a small bowl and set aside for serving.
  • Add the beef to the remaining marinade and toss to coat. Let sit at room temperature for about 30 minutes while you prepare the other ingredients. (The beef will absorb most of the marinade so there won't be a need to strain at the end.)
  • Meanwhile, stir the remaining 1 tablespoon sesame oil, remaining 1 tablespoon sesame seeds and remaining garlic together in a small bowl until combined. Fill a large pot two-thirds full of salted water and bring to a boil. Add the spinach and cook until just tender, 1 to 1 1/2 minutes. Drain, let cool, and squeeze the spinach dry. Coarsely chop the spinach and transfer it to a medium bowl. Toss with half of the sesame sauce and season with salt if desired. Set aside until ready to serve.
  • Toss the cucumber in a small bowl with the remaining 1 tablespoon vinegar and remaining sesame marinade; season with salt. Set aside.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until the oil shimmers. Add the sprouts and season with salt. Cook the sprouts, tossing often, until translucent and crisp tender, about 2 minutes. Place in a mound on a serving platter.
  • Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the carrot, season with salt and cook, tossing often, until crisp-tender, 1 to 2 minutes. Place in a mound on the platter.
  • Heat 1 tablespoon vegetable oil in same skillet over high heat. Add the bell pepper, season with salt and cook, tossing often, until crisp-tender, 1 to 2 minutes. Place in a mound on the platter.
  • If making fried eggs, heat 3 tablespoons vegetable oil in same skillet over high heat. Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 3 minutes. Season with salt; transfer to a plate.
  • Working in 2 batches, heat 1 tablespoon vegetable oil in same skillet over high and cook the marinated beef, turning once, until browned on both sides, 2 to 3 minutes per batch, adding another tablespoon of oil to the skillet between batches. Transfer each batch to the platter. Add the cucumbers to the platter.
  • Divide the rice among 4 bowls. Sprinkle with sesame seeds and scallions. Serve the platter of ingredients for everyone to compose their own bowls. Pass the reserved soy marinade.

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Comfort Food · Dinner · Make Your Own Take Out · Quick + Easy · Rachael Ray Show · Feb 22, 2022. Bibimbap with Beef. This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Bibimbap with Beef. Share Share on Facebook Tweet Tweet on Twitter Pin it …
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THE BIBIMBAP WITH BEEF - MISS CHINESE FOOD
Step 6. Then boil the water, put a little salt and oil, scald the carrot and bean sprout, and drain the water. Rub a layer of oil on the inner wall of the stone pot, then put the steamed rice into the stone pot and heat it on the fire.
From misschinesefood.com


BIBIMBAP WITH BEEF, WINTER SQUASH, SPINACH AND CUCUMBER
2 Persian cucumbers or 1/2 long European cucumber, thinly sliced; ½ 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; For the rice and garnishes:
From diningandcooking.com


BIBIMPAP WITH BEEF, WINTER SQUASH, SPINACH AND CUCUMBER
3. 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. 4. Steam the squash over an inch of boiling water until tender, about 10 minutes ...
From realafricandishes.blogspot.com


BIBIMBAP (KOREAN RICE, VEGETABLE, EGG AND BEEF BOWL) - RICARDO
Garnish. In another large skillet over medium heat, melt the butter and add the eggs. Cook over low heat, on one side only, for about 3 minutes or until the egg white is cooked through. Season with salt and pepper. Divide the rice among bowls. Add the meat, carrots, bean sprouts and cucumbers on the rice. Top with the eggs.
From ricardocuisine.com


NICOLE'S FAVOURITE RECIPES - BIBIMBAP (KOREAN BEEF AND …
Serves 4 2 cups cooked rice 1 cup bean sprouts a bunch of spinach 1 cup shredded carrots 1 cup shredded daikon radish (called lobot as well) 8 dried shiitake mushrooms, soaked until soft and thinly sliced 4 oz sirloin beef, thinly sliced 1 tbsp vegetable oil 1 clove garlic, minced 1 egg, fried for
From sites.google.com


BIBIMBAP WITH BEEF, WINTER SQUASH, SPINACH AND CUCUMBER RECIPE
Aug 23, 2015 - 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, m…
From pinterest.com


RECIPES FOR HEALTH: BEEF, WINTER SQUASH, SPINACH AND CUCUMBER
These savory and satisfying combinations of brown rice or other grains, vegetables and a little meat are ultimately customizable. Source:...
From marilehesly.blogspot.com


BIBIMBAP RECIPE - LOVE AND LEMONS
Instructions. In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside. Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside. Heat ½ …
From loveandlemons.com


KOREAN BIBIMBAP BURGER WITH CUCUMBER SALAD - THINKBEEF
Burgers: In a large bowl, whisk soy sauce with rice vinegar, sugar, garlic and ginger until combined. Stir in onion, breadcrumbs and egg. Crumble in beef; gently mix until well combined. Divide mixture into 6 equal portions; form into 3/4-inch (2 cm) thick patties. Make a thumbprint depression in centre of each patty (to prevent rounding while ...
From thinkbeef.ca


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