Ingredients with Measurements:
- 1 cup uncooked short-grain white rice
- 2 cups water
- 1/2 pound salmon fillet, skin removed and cut into small pieces
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon grated ginger
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1/2 cup sliced mushrooms
- 1/2 cup bean sprouts
- 2 tablespoons vegetable oil
- 2 eggs
- Salt and pepper to taste
- Sesame seeds and sliced green onions for garnish
Special equipment needed:
- A medium-sized pot with a lid
- A large non-stick skillet
- A mixing bowl
- A wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer until the water runs clear. In a medium-sized pot, combine the rice and water and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it sit covered for 5-10 minutes.
2. In a mixing bowl, combine the soy sauce, honey, sesame oil, garlic, and ginger. Add the salmon pieces and toss to coat. Let it marinate for at least 10 minutes.
3. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the carrots, cucumber, mushrooms, and bean sprouts. Stir-fry for 2-3 minutes or until the vegetables are tender. Season with salt and pepper to taste. Remove from the skillet and set aside.
4. In the same skillet, add the marinated salmon pieces and cook for 3-4 minutes on each side or until cooked through. Remove from the skillet and set aside.
5. In the same skillet, crack the eggs and cook until the whites are set but the yolks are still runny.
6. To assemble the bibimbap, divide the cooked rice among four bowls. Arrange the cooked vegetables, salmon, and eggs on top of the rice. Garnish with sesame seeds and sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 16g
Carbohydrates: 49g
Protein: 21g
Sodium: 400mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish or protein such as chicken or tofu.
- Instead of short-grain white rice, you can use brown rice or quinoa.
- Instead of julienned carrots and cucumber, you can use any other type of vegetable such as zucchini or bell peppers.
Variations:
- You can add kimchi or pickled vegetables for extra flavor.
- You can use a different marinade for the salmon such as teriyaki or miso.
- You can add a spicy sauce such as gochujang or sriracha.
Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Use a non-stick skillet to prevent the salmon from sticking.
- Don't overcook the salmon to prevent it from becoming dry.
- You can make the bibimbap vegetarian by omitting the salmon and using tofu or tempeh instead.
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 individual bowls or on a large platter for sharing.
Garnishes:
- Sesame seeds and sliced green onions
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean-style fried chicken
- Steamed dumplings
- Korean-style pancakes (jeon)
Troubleshooting advice:
- If the salmon is sticking to the skillet, add more oil or use a non-stick skillet.
- If the rice is too dry, add a splash of water or broth to moisten it.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Bibimbap is a Korean dish that literally means "mixed rice". It is a popular dish that originated in Jeonju, a city in South Korea.
Flavor profiles:
- The bibimbap has a savory, sweet, and slightly spicy flavor profile.
Serving suggestions:
- Serve the bibimbap with a side of kimchi or pickled vegetables for extra flavor.
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Region: Korean