Ingredients with Measurements:
- 1 cup of short-grain rice
- 1 ½ cups of water
- 1 tablespoon of vegetable oil
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup of bean sprouts
- 1 cup of spinach
- 4 ounces of beef, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of gochujang (Korean chili paste)
- 1 egg
- Salt and pepper to taste
Special equipment needed:
- Stone or earthenware bowl (optional)
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add the rice and water to a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice sit for another 10 minutes.
2. In a pan, heat the vegetable oil over medium heat. Add the carrot and zucchini and stir-fry for 2-3 minutes until slightly softened. Remove from the pan and set aside.
3. In the same pan, add the bean sprouts and stir-fry for 2-3 minutes until slightly wilted. Remove from the pan and set aside.
4. In a pot of boiling water, blanch the spinach for 30 seconds. Drain and rinse with cold water. Squeeze out any excess water and set aside.
5. In a bowl, marinate the beef with soy sauce, sesame oil, sugar, and gochujang. Let it sit for 10-15 minutes.
6. In a pan, cook the beef over medium-high heat until browned and cooked through. Remove from the pan and set aside.
7. In the same pan, fry the egg sunny-side up.
8. To assemble the bibimbap, place a serving of rice in a stone or earthenware bowl (if available). Arrange the cooked vegetables and beef on top of the rice. Place the fried egg on top.
9. Serve with extra gochujang and sesame oil on the side.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 14g
Carbohydrates: 60g
Protein: 20g
Sodium: 700mg
Sugar: 7g
Substitutions for ingredients:
- Chicken or tofu can be used instead of beef.
- Other vegetables such as mushrooms, bell peppers, or onions can be used.
- Brown rice can be used instead of white rice.
Variations:
- Vegetarian bibimbap can be made by omitting the beef and using tofu or mushrooms instead.
- Seafood bibimbap can be made by adding shrimp or squid.
Tips and tricks:
- Use a stone or earthenware bowl to keep the bibimbap warm.
- Mix the gochujang and sesame oil together before adding to the bibimbap for a more even distribution of flavor.
- Use a non-stick pan to fry the egg for easy removal.
Storage instructions:
Bibimbap can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the bibimbap for 2-3 minutes or until heated through.
Presentation ideas:
Serve the bibimbap in a stone or earthenware bowl for an authentic presentation.
Garnishes:
- Sesame seeds
- Sliced green onions
- Thinly sliced chili peppers
Pairings:
- Kimchi
- Korean-style fried chicken
- Korean-style pancakes (jeon)
Suggested side dishes:
- Miso soup
- Seaweed salad
- Steamed dumplings
Troubleshooting advice:
- If the rice is too dry, add a little water and mix well.
- If the vegetables are too salty, rinse with cold water before serving.
Food safety advice:
- Make sure the beef is cooked through before serving.
- Keep the cooked bibimbap at a safe temperature to prevent foodborne illness.
Food history:
Bibimbap is a Korean dish that literally means "mixed rice." It is a popular dish in Korea and is often served in a stone or earthenware bowl.
Flavor profiles:
Bibimbap is a savory and slightly spicy dish with a variety of textures from the different vegetables and meats.
Serving suggestions:
Serve the bibimbap with extra gochujang and sesame oil on the side for those who want more spice or flavor.
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Region: Korean