RICE COOKER BIBIMBAP WITH SALMON AND SPINACH
Hui Leng Tay, a food blogger in Singapore, is unusually committed to her rice cooker. She developed this recipe for bibimbap, and she sees herself as seeking the elusive grail of cooks everywhere: the make-ahead, not-too-unhealthy, tasty meal. "I try to figure out which ingredients get better when kept over low heat for a long time, like cabbage and onions, and which ones get droopy," she said.
Provided by Julia Moskin
Categories grains and rice, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Using steamer function, steam spinach in rice cooker until tender, about 8 minutes. Remove to a kitchen towel, wring dry and thinly slice into a bowl. Season to taste with sesame oil, rice vinegar and salt. Sprinkle salmon with salt and pepper and steam until just cooked through, about 15 minutes. Break into large flakes. (See Note.)
- Clean out cooker and cook rice according to instructions. When done (or when cooker switches to "warm" function), quickly stir in sliced pepper and kimchi, making sure to scrape and scoop up bottom layer of rice. Smooth top.
- Drizzle 2 teaspoons sesame oil over rice and gently break eggs on top, placing one on each side of cooker. Cover and put cooker on ''cook'' function for 5 minutes.
- Switch cooker to ''warm,'' arrange salmon and spinach next to eggs, cover and let steam just until egg whites are opaque (yolks should be runny). Place a teaspoon of chile paste in center.
- At table, stir dish together. (A toasty crust may have formed on bottom of rice cooker: scrape this up and mix into dish.) Scoop into serving bowls, sprinkling each with sesame seeds and scallions. Pass sesame oil, rice vinegar and chile paste for seasoning.
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.
SPINACH, SALMON, AND RICE
Salmon and Spinach are so good for your baby. Whip up this yummy recipe for great nutritional benefits. You may even wish to try it yourself. I found this recipe in Blender Baby Food by Nicole Young. She recommends this recipe for babies 8 months and older.
Provided by CookingSandefer
Categories Low Cholesterol
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until tender but not browned, about 3 minutes.
- Add rice and stir until coated with oil. Stir in water and bring to a boil. Cover, reduce heat, and simmer until most of the water has been absorbed and rice is slightly tender, about 15 minutes.
- Arrange spinach and salmon on top of rice, cover and continue to cook until spinach is wilted and salmon flakes easily when tested with a fork, about 10 minutes.
- Transfer to a blender, add lemon juice and puree on high to desired consistency, adding more water if necessary.
Nutrition Facts : Calories 147, Fat 3.4, SaturatedFat 0.5, Cholesterol 14.9, Sodium 26.9, Carbohydrate 20.7, Fiber 0.7, Sugar 0.5, Protein 7.6
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