Ingredients with Measurements:
- 2 cups cooked white rice
- 4 strips of bacon, chopped
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup bean sprouts
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the chopped bacon and cook until crispy, about 5-7 minutes.
3. Remove the bacon from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms, carrots, and zucchini. Cook for 5-7 minutes or until the vegetables are tender.
5. Add the minced garlic and cook for an additional 1-2 minutes.
6. Add the cooked rice, bean sprouts, green onions, sesame oil, soy sauce, gochujang, and honey to the skillet. Stir to combine.
7. Cook for an additional 5-7 minutes or until the rice is heated through and the flavors are well combined.
8. Season with salt and pepper to taste.
9. Serve hot, topped with the crispy bacon.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 16g
- Saturated fat: 3.5g
- Cholesterol: 20mg
- Sodium: 870mg
- Total carbohydrates: 47g
- Dietary fiber: 4g
- Sugars: 9g
- Protein: 12g
Substitutions for ingredients:
- Instead of bacon, you can use ham or tofu.
- Instead of mushrooms, you can use bell peppers or broccoli.
- Instead of carrots, you can use sweet potatoes or butternut squash.
- Instead of zucchini, you can use eggplant or yellow squash.
- Instead of bean sprouts, you can use snow peas or snap peas.
Variations:
- Add a fried egg on top of each serving for extra protein.
- Use quinoa instead of rice for a gluten-free option.
- Add kimchi for a spicy kick.
- Use ground pork instead of bacon for a different flavor.
Tips and tricks:
- Make sure to cook the bacon until crispy before removing it from the skillet.
- Use day-old rice for best results.
- Don't overcrowd the skillet when cooking the vegetables to ensure they cook evenly.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls topped with the crispy bacon and sliced green onions.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Korean-style fried chicken
- Steamed dumplings
- Korean-style short ribs
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Miso soup
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the skillet.
Food safety advice:
- Make sure to cook the bacon and vegetables to the proper temperature to ensure they are safe to eat.
Food history:
- Pibimpap is a traditional Korean dish that typically consists of rice, vegetables, and meat or tofu.
Flavor profiles:
- Savory, umami, slightly sweet, and spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean