Korean > Rice

Spicy Kimchi Pibimpap Recipe

Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 1/2 cup carrots, julienned
- 1/2 cup zucchini, julienned
- 1/2 cup spinach, blanched and chopped
- 1/4 cup scallions, chopped
- 1/4 cup red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 eggs
- Salt and pepper to taste

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:
1. In a small bowl, mix together the red pepper flakes, soy sauce, sesame oil, and minced garlic to make the sauce.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the carrots and zucchini and stir-fry for 2-3 minutes until slightly softened.
4. Add the chopped kimchi and stir-fry for another 2-3 minutes until heated through.
5. Add the cooked rice to the skillet and stir-fry for 2-3 minutes until heated through and slightly crispy.
6. Pour the sauce over the rice and vegetables and stir until well combined.
7. Add the chopped spinach and scallions and stir-fry for another minute until heated through.
8. In a separate small skillet, fry the eggs to your desired doneness.
9. Serve the spicy kimchi pibimpap in bowls, topped with a fried egg and salt and pepper to taste.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 48g
- Protein: 10g

Substitutions for ingredients:
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of carrots and zucchini, you can use any other vegetables you have on hand, such as bell peppers or mushrooms.
- Instead of sesame oil, you can use any other type of oil, such as olive oil or canola oil.

Variations:
- Add cooked chicken, beef, or tofu for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add other Korean condiments, such as gochujang or doenjang, for extra flavor.

Tips and tricks:
- Use day-old rice for best results, as it will be less sticky and easier to stir-fry.
- Make sure to chop the kimchi into small pieces so it cooks evenly.
- Don't overcrowd the skillet or wok, as this will make it difficult to stir-fry the ingredients evenly.

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

Reheating instructions:
- Reheat the leftovers in the microwave or on the stove until heated through.

Presentation ideas:
- Serve the spicy kimchi pibimpap in individual bowls, topped with a fried egg and chopped scallions.

Garnishes:
- Chopped scallions or cilantro

Pairings:
- Serve with a side of Korean-style pickled vegetables or a simple cucumber salad.

Suggested side dishes:
- Korean-style pickled vegetables
- Cucumber salad
- Miso soup

Troubleshooting advice:
- If the rice is too sticky, add a splash of water to the skillet and stir-fry for a few more minutes until it becomes slightly crispy.

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

Food history:
- Pibimpap is a traditional Korean dish that originated in the Jeonju region of South Korea. It typically consists of rice, vegetables, and meat, all mixed together with a spicy sauce.

Flavor profiles:
- Spicy, tangy, savory

Serving suggestions:
- Serve the spicy kimchi pibimpap as a main dish for lunch or dinner.

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Region: Korean

Taste: Spicy, Tangy, Sour, Umami, Savory