Korean Vegetable Rice Bowl Food

EASY KOREAN BEEF RICE BOWLS

Steps:

• Heat a little oil in the bottom of a large skillet over medium to medium high heat. Add the onion and garlic and cook until the onion starts to soften. Add the ground beef, breaking it apart with the edge of a spatula while it cooks. You want the meat to be as finely broken up as possible, so keep at it.
• Whisk together the sauce ingredients, and add to the pan, stirring to combine. Let simmer for a few minutes. Add the green beans and cook for a minute more.
• Divide the hot rice between four bowls, and then top with the beef. Garnish with the sesame seeds, chili oil, and fried eggs, if desired. Serve with sriracha sauce.

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)

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.

KOREAN-STYLE VEGETABLE RICE BOWL

Steps:

• 1. Cook rice in rice cooker or on the stove per package instructions.
• 2. Heat 2 tablespoons olive oil in a skillet over medium heat and fry eggs over easy; remove to a plate. Heat remaining olive oil in a large skillet over medium-high heat. Add carrots, mushrooms, and zucchini to skillet and saute for 4 minutes. Add spinach, bean sprouts, 2-tablespoons soy sauce, 1-tablespoon chili-garlic sauce, 1-tablespoon honey, stock, and 2-tablespoons sesame oil; saute for 1 minute.
• 3. Meanwhile, combine 1 tablespoon soy sauce, 1 tablespoon chili-garlic sauce, 1-tablespoon honey and vinegar together in a small bowl.
• 4. Place cooked rice in large family-style serving bowl and arrange vegetables on top. Position eggs across top, drizzle with honey-vinegar sauce and sprinkle with sesame seeds

KOREAN RICE BOWL

Steps:

• In a small bowl, whisk together soy sauce, red chili flakes, oil, brown sugar, garlic and ginger. In a medium bowl, add pork and pour half of the marinade over it, stirring to combine.
• In another medium bowl, add onions, and cabbage and pour remaining marinade over top. Let pork and cabbage mixtures stand for 15 minutes at room temperature or for up to one day in the refrigerator.
• In a large skillet over medium-high heat, add pork; breaking it up with the back of a spoon until brown and no pink remains, about 5 minutes. Transfer cooked pork to a bowl.
• In same skillet, add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender-crisp, about 10 minutes. Return pork to skillet, with any accumulated juices, tossing to combine. Cook for about 5 minutes, until flavours combine.
• Divide rice into 4 bowls. Top each with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions.

BIBIMBAP

Steps:

• Cook the rice, without soaking and using a little less water than the amount you normally use. The rice for bibimbap should be a little drier than usual for best results.
• Beef: Cut into thin 2-inch long strips. Mix in 1.5 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.
• Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and briefly blanch, about 1 minute, flipping over once. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon).
• Spinach: Blanch the spinach in salted boiling water only until wilted, about 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt (about 1/2 teaspoon).
• Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt (about 1/2 teaspoon) over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
• Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté each vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (about 1/4 teaspoon).
• Kongnamul (Soybean sprouts): Bring 2 cups of water to a boil. Add the soy beansprouts and boil for 2-3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon) to taste.
• Musaengchae (spicy radish salad): Cut 10 ounces of Korean radish (mu) into matchsticks. Add 2 tablespoons of chopped scallion, 1 tablespoon of gochugaru, 1 teaspoon minced garlic, 1/2 teaspoon salt (or more to taste), 1 teaspoon sugar, and 1 teaspoon sesame seeds. Mix everything well.
• Fry the eggs sunny side up or to your preference.
• Combine all of the sauce ingredients in a small bowl and mix thoroughly.
• Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce.
• For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• Cook rice as per package instructions. I usually make Instant Pot brown rice.
• While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used Instant Pot frozen ground beef, so I cooked it less time. It is a miracle recipe!
• Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
• Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
• Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.
• Fluff rice with a fork and serve Korean ground beef over it.

KOREAN BEEF STEAK RICE BOWL

Steps:

• Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
• Place in the fridge to marinate at least 30 minutes or overnight.
• Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
• In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
• Prepare the potatoes only if stir-frying the beef.
• Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.
• You can either stir fry the beef and potatoes together or cook them in the air fryer.
• Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
• Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
• Transfer the beef and potatoes to a plate.
• In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

CHICKEN BULGOGI RICE BOWL

Steps:

• In a small bowl, mix all the bulgogi marinade ingredients. Add the chicken and marinate for at least 30 minutes or overnight.
• In a hot wok, add the vegetable oil and saute the onion for a minute. Add the rest of the vegetables and stir-fry for a minute or two. Season with salt and pepper, or add stir-fry sauce. Add on top of a rice bowl.
• Cook the marinated chicken in a hot wok with vegetable oil for about 5 minutes. If desired, add more sesame seeds.
• Add the cooked chicken to the rice bowl with the stir-fry vegetables. Garnish with chopped green onion and sesame seeds.

KOREAN RICE BOWL WITH STEAK, ASPARAGUS, AND FRIED EGG

Steps:

• Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
• Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
• Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.
• Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
• Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.

KOREAN VEGETABLE RICE BOWL

Steps:

• Wash rice in several changes of cold water until water is almost clear, then drain in a sieve. Bring rice and water (2 cups) to a boil in a 1 1/2- to 2-quart heavy saucepan, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then stir rice from top to bottom. Keep warm, covered.
• Wash spinach well and cook in a 4- to 5-quart pot of boiling salted water , stirring, until just wilted, 15 to 30 seconds. Transfer with tongs to a large bowl of ice and cold water to stop cooking, reserving cooking water. Drain spinach and squeeze small handfuls to remove as much moisture as possible. Return spinach-cooking water to a boil, then add bean sprouts and cook, stirring, until just tender, 2 to 3 minutes. Drain in a colander.
• Holding each carrot at a 45-degree angle to slicer, cut carrots into thin (1/8-inch) matchsticks. Cut skin and firm flesh of zucchini lengthwise into long strips using slicer, avoiding center core with seeds (discard core). Rinse and drain fern stems, then cut off and discard any dark or hard pieces. Cut ferns crosswise into 2-inch pieces.
• Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over moderately high heat, swirling to coat, until hot but not smoking, then sauté mushrooms, 1 teaspoon garlic, and 1/4 teaspoon salt, stirring, until mushrooms are tender, about 3 minutes. Stir in 1/4 teaspoon sesame oil and transfer to a small bowl. Wipe skillet clean with a paper towel. Working with each vegetable separately, sauté carrots, zucchini, bean sprouts, fern stems, and spinach, each in 2 teaspoons vegetable oil with 1 teaspoon garlic and 1/4 teaspoon salt, in same manner, then stirring in 1/4 teaspoon sesame oil for each. Transfer each vegetable to its own bowl as cooked and season with salt. Stir 1 teaspoon sesame seeds into spinach.
• Wipe skillet clean and heat remaining 2 teaspoons vegetable oil over moderate heat until hot but not smoking, then crack eggs into skillet and fry until whites are cooked and yolks begin to set, 4 to 6 minutes.
• Divide rice among 4 shallow bowls, mounding it into a dome. Arrange vegetables on top of rice and place 1 egg on top of each rice bowl. Spoon 1 tablespoon hot-pepper paste over each serving, then sprinkle with nori and remaining teaspoon sesame seeds.