Ingredients with Measurements:
- 1 cup of short-grain rice
- 1 1/2 cups of water
- 1/2 pound of beef sirloin, thinly sliced
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of vegetable oil
- 1/2 cup of julienned carrots
- 1/2 cup of julienned cucumber
- 1/2 cup of julienned zucchini
- 1/2 cup of bean sprouts
- 1/2 cup of sliced shiitake mushrooms
- 1/4 cup of sliced scallions
- 1/4 cup of toasted sesame seeds
Special Equipment Needed:
- A large mixing bowl
- A wok or large skillet
- A rice cooker or pot with a lid
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice and water to a rice cooker or pot with a lid and cook according to package instructions.
2. In a large mixing bowl, combine the soy sauce, sugar, sesame oil, minced garlic, and gochujang. Add the sliced beef and toss to coat. Marinate for at least 30 minutes.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
4. In the same wok, add the julienned carrots, cucumber, and zucchini. Stir-fry for 2-3 minutes until slightly softened. Add the bean sprouts and shiitake mushrooms and stir-fry for another 2-3 minutes.
5. To assemble the bibimbap, divide the cooked rice among four bowls. Top each bowl with the stir-fried vegetables and beef. Garnish with sliced scallions and toasted sesame seeds.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice according to package instructions. Stir-fry the beef and vegetables over high heat.
Serving size:
This recipe serves four people.
Nutritional information:
Calories per serving: 450
Total fat: 13g
Saturated fat: 3g
Cholesterol: 50mg
Sodium: 1200mg
Total carbohydrates: 60g
Dietary fiber: 4g
Sugar: 7g
Protein: 24g
Substitutions for ingredients:
- You can use chicken or pork instead of beef.
- You can use any vegetables you like, such as bell peppers or spinach.
Variations:
- You can make a vegetarian version by omitting the beef and using tofu or tempeh instead.
- You can add a fried egg on top of each bowl for extra protein.
Tips and Tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Marinate the beef for at least 30 minutes for maximum flavor.
- Use a non-stick wok or skillet to prevent sticking.
Storage Instructions:
Store any leftover bibimbap in an airtight container in the refrigerator for up to three days.
Reheating Instructions:
Reheat the bibimbap in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the bibimbap in individual bowls and garnish with sliced scallions and toasted sesame seeds.
Garnishes:
Sliced scallions and toasted sesame seeds.
Pairings:
Serve with a side of kimchi and a cold beer.
Suggested Side Dishes:
Kimchi, Korean-style pickled vegetables, or a simple green salad.
Troubleshooting Advice:
- If the beef is tough, you may have overcooked it. Make sure to stir-fry it quickly over high heat.
- If the vegetables are too soft, you may have overcooked them. Make sure to stir-fry them quickly over high heat.
Food Safety Advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Bibimbap is a Korean rice dish that literally means "mixed rice." It is a popular dish in Korean cuisine and is often served in a hot stone bowl.
Flavor Profiles:
Sukhoe Bibimbap is a savory and slightly spicy dish with tender beef, crisp vegetables, and nutty sesame flavors.
Serving Suggestions:
Serve the bibimbap hot and enjoy mixing all the ingredients together for a delicious and satisfying meal.
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Region: Korean