BIBIMBAP WITH GOCHUJANG-MARINATED BEEF
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
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.
BIBIMBAP
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
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)
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
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
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.
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- 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.
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