Bibimbap With Kimchi Bowl Food

CRISPY SKILLET RICE WITH GOCHUJANG, GROUND BEEF AND KIMCHI

Steps:

• Position an oven rack in the bottom of the oven and preheat to 500 degrees F.
• Cover the scallions with ice water and chill until ready to serve (the ice water will make them curl).
• Whisk together the gochujang, soy sauce, sesame oil and garlic in a small bowl until smooth. Mix 3 tablespoons of the gochujang mixture with the ground beef in a small bowl until combined.
• Toss 1 tablespoon of the gochujang mixture with the carrots, kimchi and shiitake in a medium bowl until completely coated.
• Pour the oil in a 10-inch cast-iron skillet and swirl to coat. Add the rice and press down to flatten and cover the entire surface of the skillet. Drizzle with 1 tablespoon of the gochujang mixture and spread it evenly over the rice, leaving about 1/2-inch of the edge exposed. Spread the carrot mixture evenly over the sauce and top with tablespoon-size portions of the beef mixture.
• Heat the skillet over high heat until the sides start to dry out and you see the oil sizzling around the sides, about 6 minutes. Transfer to the oven and bake until the meat starts to brown, about 8 minutes. Remove from the oven, crack the egg in the center and return to the oven to continue baking until the egg is set, 5 to 6 minutes more. Let cool for 10 minutes.
• Remove the scallions from the water, pat dry and sprinkle on top of the pizza. Top with the remaining gochujang sauce and some sesame seeds. Cut into slices to serve.

BIBIMBAP BOWL

Steps:

• For the rice: Bring the water to a boil in a pot. Add the rice and bring back to a boil; boil for 5 minutes, uncovered. Cover, reduce heat to low and cook 7 minutes more until water absorbs. Remove from heat and let stand 5 to 10 minutes to serve.
• For the bibimbap sauce: Whisk up gochujang, water, brown sugar, sesame oil, vinegar and garlic in small bowl and serve in ramekins on side of bowls for topping.
• For the mushrooms: Heat oil in medium-large nonstick skillet over high heat. Brown mushrooms, reduce heat to medium, add salt, pepper, shallots and garlic and toss 1 to 2 minutes. Add Shaoxing or sherry and let it absorb. Transfer mushrooms to a bowl or platter and return skillet to heat for the asparagus.
• For the asparagus: Heat oil in skillet over medium-high heat. Add asparagus and saute 3 minutes. Add salt, pepper and juice of 1 lemon or lime. Transfer asparagus to a bowl or platter and reserve skillet for the chard.
• For the protein: Heat oil over medium-high heat in separate nonstick skillet, add meat and break it up with a wooden spoon. Cook until browned, about 5 minutes, then season with salt and pepper. Stir in soy sauce, sesame oil and chili garlic paste.
• For the spinach or chard: Meanwhile, heat oil over medium to medium-high heat in reserved skillet; add garlic and stir 1 minute. Wilt in spinach, season with salt and pepper, add sesame oil and seeds, remove from heat and transfer to a bowl.
• For the eggs: When ready to serve, melt butter over medium heat in small nonstick skillet. Add eggs, cover pan and cook to easy or medium, 3 to 5 minutes.
• Fill bowls with rice and arrange toppings: protein of choice, vegetables and bean sprouts. Top with scallions and egg and pass sauce.

BIBIMBAP BREAKFAST BOWL

Steps:

• Add the olive oil to a skillet and warm it over medium-high heat.
• Add in the egg, cook for one minute. Turn the heat down to low and cover for another minute until the egg is cooked.
• Put the spinach in a bowl with the water and heat it in the microwave for one minute. Add the bean sprouts to the bowl. (Traditional bibimbap also contains kimchi. Feel free to add it in if you have it.).
• Sprinkle with sesame seeds and top with gochujang or hot sauce.

BIBIMBAP WITH KIMCHI BOWL

Steps:

• Trim the stems from the Swiss chard. Tear the leaves into bite-size pieces. Reserve half of the stems for another use. Slice the remaining stems into 2-inch lengths, then into thin matchsticks and transfer them to a medium bowl. Stack the cucumber rounds and slice them into matchsticks. Add them to the bowl with the chard stems, along with the carrot and radish slices. Toss with the sugar and 3/4 teaspoon of the salt; let stand as you prepare the rest of the meal.
• Meanwhile, pour 1 tablespoon of the canola oil into a large skillet over medium heat. Use tongs to add the Swiss chard leaves in batches, adding more as each batch cooks down. Add the pinch of salt and cook, stirring frequently with the tongs, until the leaves are wilted and the pan is mostly dry, 3 to 4 minutes. Remove from the heat; use a spatula to push the greens to one side of the pan. Holding the chard in place and gently squeezing, tilt the pan over the sink to pour off any excess liquid. Transfer the chard to a bowl and stir in 1 teaspoon of sesame oil and the sesame seeds. Wipe out the skillet.
• Just before serving, heat the remaining 1 tablespoon of canola oil and the remaining teaspoon of sesame oil in the skillet over medium heat. Press the rice into the skillet, making a thick cake. Cook, without stirring or shaking, until a golden brown crust forms on the bottom of the rice, 4 to 5 minutes. Rinse and drain the sliced-vegetable mixture in a colander (wiping out the bowl it was in), then blot it dry with paper towels or a clean dish towel and return it to the bowl. Add the vinegar and toss to incorporate.
• Cut the nori sheets into 2" squares. Wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp. Alternatively, roast them under a broiler for just a few seconds, watching carefully so they don't burn. When crisp, slice into thin strips with a chef's knife or crumble with your fingers.
• To serve, use a spatula to scoop out the rice and divide it among four bowls, ensuring that everyone gets some of the crispy part.
• Top with the chard greens, kimchi, tofu and the vegetable mixture. Garnish with the nori and serve immediately, passing gochujang at the table.