Korean > Rice

Kongnamul Bibimbap (Mixed Rice with Soybean Sprouts) Recipe

Ingredients with Measurements:
- 2 cups of cooked rice
- 2 cups of soybean sprouts
- 1 carrot, julienned
- 1 zucchini, julienned
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 2 eggs
- 1 tablespoon of sesame seeds

Special equipment needed: None

Step-by-step instructions:
1. Rinse the soybean sprouts in cold water and drain.
2. In a pan, heat the vegetable oil over medium-high heat. Add the garlic and onion and sauté until the onion is translucent.
3. Add the soybean sprouts, soy sauce, and sesame oil to the pan. Sauté for 5-7 minutes or until the sprouts are tender. Season with salt and pepper to taste.
4. In another pan, sauté the julienned carrots and zucchini until they are tender. Season with salt and pepper to taste.
5. In a small pan, fry two eggs sunny-side up.
6. To assemble the bibimbap, place a serving of rice in a bowl. Add the soybean sprouts, carrots, and zucchini on top of the rice. Place the fried egg on top.
7. Sprinkle sesame seeds on top of the bibimbap.

30 minutes
5. Temperature: Medium-high heat
Serving size: 2-3 people

Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 55g
- Protein: 14g

Substitutions for ingredients:
- You can substitute the soybean sprouts with mung bean sprouts or spinach.
- You can substitute the sesame oil with vegetable oil or olive oil.

Variations:
- You can add sliced beef or chicken to the bibimbap for a meatier version.
- You can add sliced mushrooms or bell peppers for more vegetables.

Tips and tricks:
- Make sure to rinse the soybean sprouts thoroughly to remove any dirt or debris.
- You can make the bibimbap vegetarian by omitting the egg.

Storage instructions:
- Store any leftover bibimbap in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, microwave the bibimbap for 1-2 minutes or until heated through.

Presentation ideas:
- Serve the bibimbap in a traditional Korean stone bowl for an authentic presentation.

Garnishes:
- Garnish the bibimbap with sliced green onions or cilantro.

Pairings:
- Serve the bibimbap with kimchi or pickled vegetables.

Suggested side dishes:
- Serve the bibimbap with a side of Korean-style fried chicken or dumplings.

Troubleshooting advice:
- If the soybean sprouts are too tough, blanch them in boiling water for 1-2 minutes before sautéing.

Food safety advice:
- Make sure to cook the eggs until the whites and yolks are set to avoid any risk of foodborne illness.

Food history:
- Bibimbap is a popular Korean dish that originated in the Joseon Dynasty. It was traditionally eaten as a way to use up leftover rice and vegetables.

Flavor profiles:
- Kongnamul bibimbap has a nutty and slightly sweet flavor from the soybean sprouts and sesame oil.

Serving suggestions:
- Serve the bibimbap with a side of Korean-style tea or beer.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Korean

Taste: Savory, Tangy, Nutty, Spicy, Umami