Ingredients with Measurements:
- 1 cup uncooked white rice
- 1 1/2 cups water
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound squid, cleaned and sliced
- 1/2 cup carrots, julienned
- 1/2 cup zucchini, julienned
- 1/2 cup mushrooms, sliced
- 1/2 cup bean sprouts
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add the rice and water to a rice cooker or pot with a lid. Cook according to package instructions.
2. In a small bowl, whisk together the soy sauce, sesame oil, gochujang, honey, rice vinegar, and garlic. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp, scallops, and squid. Cook until the seafood is just cooked through, about 3-4 minutes. Remove the seafood from the skillet and set aside.
4. Add the carrots, zucchini, and mushrooms to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
5. Add the bean sprouts and scallions to the skillet. Cook for an additional 2-3 minutes.
6. Add the cooked rice and the reserved sauce to the skillet. Stir to combine.
7. Add the cooked seafood back to the skillet. Stir to combine.
8. Divide the seafood pibimpap among four bowls. Garnish with cilantro and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet or wok: medium-high heat
- Rice cooker or pot: according to package instructions
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 12g
- Carbohydrates: 61g
- Protein: 26g
Substitutions for ingredients:
- Shrimp, scallops, and squid can be substituted with any seafood of your choice.
- Carrots, zucchini, mushrooms, and bean sprouts can be substituted with any vegetables of your choice.
- Gochujang can be substituted with any chili paste.
Variations:
- Vegetarian pibimpap: omit the seafood and add more vegetables.
- Spicy pibimpap: add more gochujang or red pepper flakes.
Tips and tricks:
- Use day-old rice for best results.
- Cook the seafood separately to prevent overcooking.
- Adjust the amount of sauce to your liking.
Storage instructions:
- Store 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 with chopsticks and a spoon.
Garnishes:
- Chopped cilantro
Pairings:
- Korean side dishes such as kimchi and pickled vegetables
- Green salad
Suggested side dishes:
- Korean pancake (jeon)
- Steamed dumplings (mandu)
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to the skillet.
Food safety advice:
- Make sure the seafood is cooked to an internal temperature of 145°F.
Food history:
- Pibimpap is a traditional Korean dish that originated in the Jeonju region.
Flavor profiles:
- Savory, spicy, and slightly sweet
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean