Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup saeujeot (salted shrimp)
- 1/2 cup sliced carrots
- 1/2 cup sliced zucchini
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onions
- 1/2 cup bean sprouts
- 1/2 cup spinach
- 2 eggs
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sugar
- Salt and pepper to taste
Special equipment needed:
- Stone bowl (dolsot) or regular bowl
Step-by-step instructions:
1. Rinse the saeujeot in cold water and drain well.
2. In a pan, sauté the carrots, zucchini, mushrooms, and onions until tender. Set aside.
3. Blanch the bean sprouts and spinach in boiling water for 1-2 minutes. Drain and squeeze out any excess water. Set aside.
4. In a small bowl, mix together the sesame oil, soy sauce, gochujang, sugar, and salt and pepper to taste.
5. In a stone bowl or regular bowl, add the cooked rice as the base.
6. Arrange the sautéed vegetables, blanched bean sprouts and spinach, and saeujeot on top of the rice.
7. Crack an egg on top of the vegetables.
8. Drizzle the sauce over the top of the vegetables and egg.
9. Heat the stone bowl or regular bowl over medium-high heat until the rice is crispy and the egg is cooked to your liking.
10. Mix everything together before eating.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
2-3 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 55g
Protein: 13g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of saeujeot, you can use fish sauce or soy sauce.
- You can substitute any of the vegetables with your preferred vegetables.
Variations:
- You can add sliced beef, chicken, or tofu for added protein.
- You can add kimchi for added flavor.
Tips and tricks:
- Make sure to rinse the saeujeot well to remove any excess salt.
- Use a stone bowl for a crispy rice bottom.
- Mix everything together before eating for the best flavor.
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 stove until heated through.
Presentation ideas:
Serve in the stone bowl or regular bowl for an authentic presentation.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with Korean side dishes such as kimchi, pickled vegetables, and seaweed.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Seaweed
Troubleshooting advice:
- If the rice is not crispy enough, heat the stone bowl or regular bowl over medium-high heat for a few more minutes.
- If the egg is not cooked to your liking, adjust the cooking time accordingly.
Food safety advice:
- Make sure to cook the egg thoroughly before eating.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Bibimbap is a Korean dish that originated in the Joseon Dynasty. It was traditionally made with leftover vegetables and rice.
Flavor profiles:
Saeujeot Bibimbap has a savory, slightly spicy, and umami flavor.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean