Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 lb. thinly sliced beef
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1/2 cup julienned red bell pepper
- 1/2 cup julienned yellow onion
- 1/2 cup canned pineapple chunks, drained
- 2 tbsp. vegetable oil
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. brown sugar
- 1 tbsp. ketchup
- 1 tbsp. cornstarch
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, rice vinegar, brown sugar, ketchup, cornstarch, minced garlic, and minced ginger. Mix well and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add thinly sliced beef and stir-fry until browned and cooked through, about 5-7 minutes.
3. Add julienned carrots, cucumber, red bell pepper, and yellow onion to the skillet. Stir-fry for another 3-5 minutes until the vegetables are slightly softened.
4. Add canned pineapple chunks to the skillet and stir-fry for another minute.
5. Pour the sweet and sour sauce mixture over the skillet and stir to coat the ingredients evenly. Cook for another 2-3 minutes until the sauce thickens.
6. Season with salt and pepper to taste.
7. Serve the sweet and sour pibimpap over cooked white rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Saturated fat: 3g
- Cholesterol: 45mg
- Sodium: 600mg
- Total carbohydrates: 40g
- Dietary fiber: 2g
- Sugars: 16g
- Protein: 20g
Substitutions for ingredients:
- Thinly sliced pork or chicken can be used instead of beef.
- Other vegetables such as zucchini, mushrooms, or bean sprouts can be added or substituted.
- Fresh pineapple chunks can be used instead of canned.
Variations:
- Add a fried egg on top of the pibimpap for a traditional Korean twist.
- Make it spicy by adding gochujang or red pepper flakes to the sweet and sour sauce mixture.
Tips and tricks:
- Use a sharp knife or mandoline to julienne the vegetables evenly.
- Cook the beef in batches to avoid overcrowding the skillet.
- Make sure to drain the canned pineapple chunks well to avoid excess liquid in the dish.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sweet and sour pibimpap in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the sweet and sour pibimpap in a large bowl or on a platter with the cooked white rice on the side.
Garnishes:
- Garnish with chopped green onions or cilantro for added flavor and color.
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Steamed or stir-fried vegetables such as bok choy or broccoli
- Korean-style pancakes such as pajeon or haemul pajeon
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add a little bit of water to thin it out.
- If the vegetables are too crunchy, cook them for a few more minutes until they are slightly softened.
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:
- Pibimpap is a traditional Korean dish that originated from the Jeonju region. It is typically made with rice, vegetables, and meat, and is often served with a fried egg on top.
Flavor profiles:
- Sweet and sour, savory, umami
Serving suggestions:
- Serve the sweet and sour pibimpap hot with the cooked white rice on the side.
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Region: Korean