Ingredients with Measurements:
- 2 cups short-grain rice
- 2 1/2 cups water
- 1/4 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon vegetable oil
- 1/2 pound beef sirloin, thinly sliced
- 1/2 onion, sliced
- 1 carrot, julienned
- 1 zucchini, julienned
- 1/2 cup shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, sliced
- 2 tablespoons toasted sesame seeds
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker or pot with the water and salt. Cook according to the manufacturer's instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.
2. In a small bowl, whisk together the sesame oil, soy sauce, sugar, rice vinegar, and gochujang. Set aside.
3. Heat the vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry for 2-3 minutes until browned. Remove from the pan and set aside.
4. Add the onion, carrot, zucchini, and shiitake mushrooms to the pan and stir-fry for 3-4 minutes until tender. Add the garlic and ginger and stir-fry for another minute.
5. Add the beef back to the pan along with the sauce. Stir-fry for 1-2 minutes until everything is coated in the sauce and heated through.
6. To serve, divide the rice among four bowls. Top each bowl with the beef and vegetable mixture. Garnish with green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Cook rice according to the manufacturer's instructions or simmer over low heat.
Serving size:
This recipe serves four.
Nutritional information:
Calories: 550
Fat: 16g
Carbohydrates: 80g
Protein: 22g
Sodium: 480mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Use chicken or tofu instead of beef.
- Use any vegetables you like, such as bell peppers, broccoli, or spinach.
- Use honey or maple syrup instead of sugar.
- Use apple cider vinegar or white wine vinegar instead of rice vinegar.
- Use sriracha or another hot sauce instead of gochujang.
Variations:
- Make a vegetarian version by omitting the beef and using vegetable broth instead of water to cook the rice.
- Make a spicy version by adding more gochujang or red pepper flakes.
- Make a sweet and sour version by adding pineapple chunks and using pineapple juice instead of water to cook the rice.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a non-stick skillet or wok to prevent the vegetables from sticking.
- Slice the beef thinly against the grain for tender results.
- Don't overcrowd the pan when stir-frying to ensure even cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to three days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Patbap in individual bowls and garnish with green onions and sesame seeds.
Garnishes:
Green onions and sesame seeds.
Pairings:
Serve with kimchi, pickled vegetables, or a side salad.
Suggested side dishes:
Kimchi, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the vegetables are too crunchy, stir-fry for a few more minutes until tender.
- If the beef is tough, slice it thinner or marinate it in the sauce for 30 minutes before cooking.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Patbap is a traditional Korean dish that is typically served as a simple meal or snack. It is often topped with vegetables, meat, or seafood and served with a variety of side dishes.
Flavor profiles:
Patbap is a savory and slightly sweet dish with a hint of spice from the gochujang. The sesame oil and soy sauce add depth of flavor, while the rice vinegar provides a tangy note.
Serving suggestions:
Serve Patbap as a main course for lunch or dinner.
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Region: Korean