SPICY SASHIMI BOWL (HWE DEOP BAP)
A yummy Korean dish. Easy to prepare. A meal in a bowl. I found this recipe on the Korean Kitchen web site. Most ingredients are readily available, although you'll have to go to an asian market to get the sesame leaves, smelt roe and the kochujang (Korean chili paste)
Provided by J. Ko
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Cut fish into small pieces.
- Wash vegetables and prepare as instructed above. Most of them are just thinly sliced.
- Mix "Cho Kochujang (sweet and sour chili sauce)" ingredients, set aside.
- In a large bowl, put rice on the bottom, spread lettuce and salad greens.
- Arrange rest of the vegetables, add fish, and spoon smelt roe on top.
- Drizzle 1 tsp sesame oil over each serving.
- Serve with cho kochujang (sweet and sour chilli sauce).
- I like to serve garlic and chilies in a separate bowl, so everybody can add to taste.
Nutrition Facts : Calories 560.6, Fat 19.2, SaturatedFat 3, Cholesterol 24.9, Sodium 101.9, Carbohydrate 78.2, Fiber 3, Sugar 19.4, Protein 19.2
GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI
I got this from Nava Atlas' Vegetarian Kitchen web site. I only changed from crumbling the feta onto the stew after serving to putting the crumbled feta directly into the stew after cooking.
Provided by Rob R.
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot or steep-sided stir-fry pan.
- Add the onion and sauté until it is golden.
- Add the potatoes and water.
- Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
- Add the zucchini, green beans, tomatoes, and oregano.
- Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
- Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
- Season to taste with salt and pepper.
DOL SOT BIBIM BAP
A Korean-Americanified dish which means, "mixed rice," that usually has 4-5 vegetables such as carrots, zucchini, spinach, bean sprouts and is topped with bbq beef and a fried egg. Can be cooked in a cast iron or hot stone pot or bowl.
Provided by Jane Snar
Categories One Dish Meal
Time 1h30m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 16
Steps:
- To make life easier, try to find a good Asian grocery store for many of these ingredients. The stone pot is expensive but worth it to 'crisp the rice'.
- And as a side note - I'm just a German-American girl trying to cook for my Korean boyfriend - I am a total substitution junkie as I do not eat red meat or pork. I also use free range, low cholesterol eggs for this recipe to do my arteries a favor.
- Marinade beef and/or tofu overnight in bulgogi or Korean bbq marinade. Make tiny cubes of the tofu if you go that route before marinading. Don't forget to rinse thoroughly to get the mystery liquid off your packaged tofu.
- Make rice in a rice cooker for best results. Rinse rice thoroughly & drain. Add equal parts rice and water and about 1 teaspoon of salt. Keep warm when done.
- Sauté all vegetables in any order but separately. Add very small amount of sesame oil, a pinch of sugar and a tiny bit of minced garlic to your taste to sauté. You might want to cook 2 vegetables in only salt -like the carrots and onion, as they tend to pick up too much sesame flavor in my opinion. Try not to overcook the vegetables as you will be slightly cooking them more in the stone bowl.
- Boil bean sprouts until they smell cooked and slightly soften - 5 minutes maybe. Rinse in cold water.
- Broil or bbq your beef.
- Heat stone or cast iron bowl and add rice in the bottom and place meat or tofu and vegetables around in a circle side by side.
- Add whole egg on top. Mix with two spoons to cook egg. Slightly cook more to crisp rice.
- Add sesame seeds as a garnish and for taste and texture.
- Add kochujang sauce to your taste and mix. Add kimchi as a side - I mix it altogether for a hot/cold contrast.
- Serve while it's still sizzling. This whole process takes practice so don't despair! It's worth the effort. I think this recipe is highly customizable to your individual tastes with so many vegetables (add more or less of your favorites).
Nutrition Facts : Calories 1755, Fat 61.4, SaturatedFat 16.4, Cholesterol 263.1, Sodium 223.6, Carbohydrate 245.5, Fiber 13.2, Sugar 7.9, Protein 50.3
SU JAE BI
Make and share this Su Jae Bi recipe from Food.com.
Provided by OhSoYummy
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- mix and bake.
Nutrition Facts : Calories 568.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 52.9, Sodium 73.5, Carbohydrate 117, Fiber 6.4, Sugar 2.2, Protein 17.5
BI BIM BAP
Bibim bap literally means "mixing rice". Delicious, healthy, traditional Korean dish with lots of veggies. This can be made with many different vegetables, so pick your favorite combo! Most common is mung beansprouts, carrots, cucumbers, and spinach. Korean hot sauce is served on the side. (it's sweet with a kick to it!)
Provided by miraclelove77
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Cook the rice as directed on package. (usually about 1.25-1.5 cups of water per cup of rice, bring to a boil, then simmer covered for 25 minutes).
- Combine granulated sugar and brown sugar. Add soy sauce and half of the garlic, stir with a spoon. Add ground beef, mix well, and set aside. (or chop chicken into bite size pieces, add to marinade, mix well).
- Quickly stirfry the corn kernels dry or in vegetable oil with a pinch of salt, set aside.
- Stirfry carrots with a teaspoon of sugar until soft. Set aside.
- Stirfry zucchini in sesame oil, add salt and pepper to taste. Set aside.
- Stirfry spinach in sesame oil with the remaining garlic, add salt and pepper to taste. Set aside.
- Cook the eggs over easy or sunnyside up, but leave the yolk a little runny.
- Stirfry ground beef until cooked through. Remove from pan and set aside. (for chicken, stirfry chicken, remove from pan, then thicken marinade in the pan).
- Mix the gochujang, sugar, and sesame seeds.
- Divide and arrange the vegetables neatly over the 5 bowls of rice, add ground beef, and place the egg on top.
- Mix together and enjoy!
Nutrition Facts : Calories 707, Fat 15.9, SaturatedFat 5.6, Cholesterol 245, Sodium 1896.6, Carbohydrate 103.4, Fiber 9.6, Sugar 16, Protein 40.4
BI BIM BOP
Bi Bim Bop is a traditional Korean dish served in a hot stone bowl. I served a year at Osan AB, ROK and fell in love with this dish. I've tried many reciped from the internet and various Korean inspired books. This is my favorite, with some small changes that I felt needed to be included.
Provided by Trunzoc
Categories Korean
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Make a marinade for the beef. Mix the soy sauce, garlic, sugars, green onions, sesame seeds, salt, & pepper in a bowl. Add the sliced beef to the marinade and toss until themeat is well coated. Marinate it for at least 2 hours is the fridge, overnight of possible.
- Preheat an oven to 425 degrees and place 4 Korean-style stone bowls in oven.
- Start cooking your rice.
- Combine shiitake mushrooms and 1/2 cup hot water in a bowl. Allow the muchrooms to soak for 10 minutes, they should then be soft. Cut off the stems and throw them away. Cut the caps into thin slices & set aside.
- Bring a saucepan with about 1/2 cup water to a boil. Add spinach to the water just long enough to wilt the leaves, under 1 minute. Drain & pat dry then set aside for later.
- Combine cucumber and carrots in a bowl. Season with salt and pepper. Set aside for later.
- Preheat a wok or large skillet over medium-high heat.
- Cook carrots and cucumbers in 1 tablespoon of sesame oil. Stir frequently until softened, about 3 minutes. Remove from pan and set aside for later.
- Add 1 tablespoon of sesame oil to the pan, and cook spinach in sesame oil for 2 minutes. Remove from pan and set aside for later.
- Add the meat and all of the marinade to the wok/skillet. Cook for about 5 minutes, stirring frequently. The liquid should reduce by 1/2.
- Take the stone bowls out of the oven. BE CAREFUL, THEY ARE HOT!
- Coat each bowl with sesame oil then add 1 cup of the rice into each bowl. press the rice firmly into the bottom. Listen for the sizzle. That means the bowl is telling you it's hot enough.
- Top each bowl of rice with the cucumbers, carrots, bean sprouts, spinach, mushrooms, & beef.
- Just before you serve the bowls, place a raw egg yolk on to of each bowl, drizzle with 1 tablespoon of sesame oil, and top with nori. I've had the Bi Bim Bop with a fried egg on top instead of the raw yolk, so if you are scared of raw eggs, go that route.
- Serve the chili bean paste (Kochujang) in a small bowl on the side.
- To eat, simply add Kochujang to taste, then stir everything together with a soup spoon making sure to be careful of the hot bowl.
Nutrition Facts : Calories 1503.3, Fat 54.6, SaturatedFat 15.4, Cholesterol 265.9, Sodium 1546.9, Carbohydrate 208.6, Fiber 11.8, Sugar 42.2, Protein 44.6
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