DOLSOT BIBIMBAP (KOREAN STONE POT RICE BOWL)
Dolsot Bibimbap comes in a hot stone pot that is served SIZZLING HOT at your table. Which means you will have a fantastically browned burnt rice in the bottom - making this dish extra delicious!
Provided by JinJoo Lee
Categories rice
Time 1h
Number Of Ingredients 30
Steps:
- Cook short grain rice. Rice cooker is the easiest way to make rice if you have one.
- Soak dried Shitake mushrooms in warm water until fully soft throughout. About 15 min or more. You can also just leave it overnight in the fridge if you want to make it ahead.
- While mushrooms are soaking, peel and julienne Carrot, Zucchini and Daikon radish. Use a mandoline slicer for the most uniform and pretty cuts but for probably not for carrots as they may be too hard.
- Break off hard ends of Asparagus and cut into 3rds.
- When Shitake mushrooms are fully rehydrated, remove stem and slice thin.
- If using Beef Chuck/Stew/Steak meat, cut into thin strips. You can also use ground beef.
- Make Musaengche (Korean Radish Salad) with julienned radish. Click on recipe link (left) for more details or see video.
- Marinate beef by adding soy sauce, sugar, sesame oil, rice wine, chopped garlic and black pepper. Mix with your hands.
- Boil a pot of water and cook Sukju Namul (Bean Sprouts). Click on recipe link (left) on how to make it or see video.
- Let's start sautéing everything else! Try to follow the order I have below so that you don't have to wipe or clean the pan in between each ingredient.
- Zucchini: Heat about 1 Tbs vegetable oil in frying pan on medium heat. Saute julienned Zucchini. Sprinkle some sea salt. Cook for 2-3 minutes until zucchinis are soft. Transfer to a plate and set aside.
- Carrots: In the empty frying pan, add a little more veg oil and sauté Carrots the same way as zucchini with a bit of sea salt. Until carrots are soft and cooked. Transfer to a plate and set aside.
- Asparagus: Next, heat a little more veg oil and sauté asparagus in the same frying pan. Sprinkle sea salt and black pepper. Sauté Asparagus until they are just cooked - tender yet still a bit crunchy. Transfer to a plate and set aside.
- Shitake Mushrooms: In the same pan, add sliced Shitake mushrooms. Sauté for 1-2 minutes and then add soy sauce. Quickly stir to evenly distribute soy sauce onto the mushrooms. Cook for 1-2 minutes more. Transfer to a plate and set aside.
- Beef: Lastly, add marinated Beef in the frying pan and sauté on medium heat until well done. If there's a lot of liquid, let it cook for a little more until the marinade is mostly reduced. Set aside.
- Egg: Depending on how you want it, either separate just the egg yolk and set aside or fry egg over easy.
Nutrition Facts : Calories 465 kcal, Carbohydrate 52 g, Protein 16 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 26 mg, Sodium 881 mg, Fiber 6 g, Sugar 20 g, ServingSize 1 serving
KOREAN-STYLE FRIED RICE
This speedy Korean dish is super satisfying and a great way to use up leftover cooked rice - it's full of iron too
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
- Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
- Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.
Nutrition Facts : Calories 530 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
BURN RICE
This one came from my mother-in-law. We eat lots of rice here in Brazil, and this recipe is an easy and tasty variation on the Brazilian pilaf.
Provided by ekives
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the rice and oil to fry in a small pan at high heat, stirring from time to time, until golden (about 5 minutes).
- At the same time put the water to boil.
- When the water is boiling, add it to the rice (take care, it will bubble violently).
- Add the salt.
- Turn the heat to low and put the lid loosely on the pan.
- Let it simmer for 12-15 minutes or until all the water is absorbed.
- Remove from the heat and let it wait covered for 5-10 minutes.
- Serve as a side dish to any meat or with beans.
Nutrition Facts : Calories 178.8, Fat 1.4, SaturatedFat 0.2, Sodium 295.4, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3
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