Asian > Korean > Rice

Kimchi Pibimpap Recipe

Ingredients with Measurements:
- 2 cups of cooked short-grain rice
- 1 cup of kimchi, chopped
- 1/2 cup of carrots, julienned
- 1/2 cup of zucchini, julienned
- 1/2 cup of spinach, blanched and chopped
- 1/2 cup of bean sprouts, blanched
- 4 eggs
- 2 tablespoons of vegetable oil
- 2 tablespoons of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of sugar
- Salt and pepper to taste

Special Equipment Needed:
- Large non-stick skillet
- Mixing bowl
- Wooden spoon or spatula

Step-by-Step Instructions:

1. In a mixing bowl, combine the sesame oil, soy sauce, gochujang, and sugar. Mix well and set aside.
2. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
3. Add the carrots and zucchini and stir-fry for 2-3 minutes until slightly softened.
4. Add the chopped kimchi and stir-fry for another 2-3 minutes until fragrant.
5. Add the cooked rice to the skillet and stir-fry for 2-3 minutes until heated through.
6. Add the spinach and bean sprouts to the skillet and stir-fry for another minute.
7. Pour the sauce over the rice mixture and stir-fry for another minute until well combined.
8. In a separate non-stick skillet, fry the eggs sunny-side up.
9. Serve the kimchi pibimpap in bowls and top each bowl with a fried egg.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 3g
Cholesterol: 185mg
Sodium: 600mg
Total carbohydrates: 47g
Dietary fiber: 3g
Sugar: 6g
Protein: 14g

Substitutions for ingredients:
- Instead of short-grain rice, you can use brown rice or quinoa.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of carrots and zucchini, you can use bell peppers or mushrooms.
- Instead of gochujang, you can use sriracha or red pepper flakes.

Variations:
- Add sliced beef or chicken for a meatier version.
- Use different vegetables such as broccoli, snow peas, or bok choy.
- Add sliced scallions or cilantro for extra flavor.

Tips and Tricks:
- Use day-old rice for best results.
- Make sure to stir-fry each ingredient separately before combining them.
- 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 and top each bowl with a fried egg.
- Garnish with sliced scallions or sesame seeds.

Garnishes:
- Sliced scallions
- Sesame seeds

Pairings:
- Serve with a side of kimchi or pickled vegetables.
- Pair with a cold glass of Korean beer or soju.

Suggested Side Dishes:
- Korean-style fried chicken
- Japchae (Korean glass noodle stir-fry)
- Mandu (Korean dumplings)

Troubleshooting Advice:
- If the rice is too dry, add a splash of water or soy sauce to moisten it.
- If the vegetables are too crunchy, blanch them for a few more minutes before stir-frying.

Food Safety Advice:
- Make sure to cook the eggs until the whites are set and the yolks are runny.
- Store any leftovers in the refrigerator and consume within 3 days.

Food History:
- Pibimpap is a traditional Korean dish made with rice, vegetables, and meat, if desired. It is typically served in a hot stone bowl called a dolsot.
- Kimchi is a staple in Korean cuisine and is made by fermenting vegetables with spices and seasonings.

Flavor Profiles:
- Spicy, tangy, and savory.

Serving Suggestions:
- Serve hot and enjoy as a main dish or side dish.

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Region: Korean

Taste: Spicy, Tangy, Savory, Umami, Sour