Ingredients with Measurements:
- 2 cups cooked short-grain rice
- 1 cup Sungŏ-kuk (mung bean sprout soup)
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced mushrooms
- 1 cup sliced beef
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the carrots, zucchini, and mushrooms to the skillet and cook for another 5 minutes, or until the vegetables are tender.
3. In a mixing bowl, combine the cooked rice, soy sauce, sesame oil, gochujang, and minced garlic. Mix well.
4. Add the Sungŏ-kuk to the skillet and cook for 2-3 minutes, or until heated through.
5. In a separate skillet, cook the eggs to your desired doneness.
6. To assemble the bibimbap, divide the rice mixture among four bowls. Top each bowl with the beef and vegetable mixture, Sungŏ-kuk, and a cooked egg.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 50g
Protein: 22g
Substitutions for ingredients:
- Substitute chicken or tofu for the beef
- Substitute any vegetables of your choice for the carrots, zucchini, and mushrooms
- Substitute quinoa or cauliflower rice for the short-grain rice
Variations:
- Add kimchi or pickled vegetables for extra flavor
- Top with sliced green onions or sesame seeds for garnish
Tips and tricks:
- Cook the rice ahead of time for quicker preparation
- Use a non-stick skillet to prevent sticking
- Adjust the amount of gochujang to your desired level of spiciness
Storage instructions:
Store any leftover bibimbap 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 the bibimbap in individual bowls for a beautiful presentation.
Garnishes:
Sliced green onions, sesame seeds, or chopped cilantro
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean-style spinach salad
- Steamed dumplings
- Korean-style fried chicken
Troubleshooting advice:
- If the vegetables are not cooking evenly, try slicing them thinner or cooking them separately.
- If the rice mixture is too dry, add a splash of water or more sesame oil.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 160°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bibimbap is a traditional Korean dish that translates to "mixed rice." It originated as a way to use up leftover rice and vegetables, and has since become a popular dish in Korean cuisine.
Flavor profiles:
Savory, slightly spicy, and umami-rich.
Serving suggestions:
Serve with a side of kimchi or pickled vegetables for added flavor.
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Region: Korean