Ingredients with Measurements:
- 2 cups cooked brown rice
- 1 cup julienned carrots
- 1 cup julienned zucchini
- 1 cup julienned bell peppers
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, whisk together sesame oil, soy sauce, honey, rice vinegar, gochujang, garlic, and ginger to make the sauce. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add the carrots, zucchini, and bell peppers and stir-fry for 3-4 minutes until slightly softened.
3. Add the bean sprouts and mushrooms and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
4. Add the cooked brown rice to the skillet and stir to combine with the vegetables.
5. Pour the sauce over the rice and vegetables and stir to coat everything evenly.
6. Cook for another 2-3 minutes until the sauce is heated through and the flavors have melded together.
7. Remove from heat and stir in the green onions and cilantro.
8. Serve hot, garnished with additional green onions and cilantro if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- Any vegetables can be substituted for the ones listed, such as broccoli, snow peas, or cabbage.
- Tamari can be used instead of soy sauce for a gluten-free option.
- Maple syrup or agave nectar can be used instead of honey for a vegan option.
Variations:
- Add cooked tofu or tempeh for extra protein.
- Use quinoa or another grain instead of brown rice.
- Top with a fried egg for a traditional Korean twist.
Tips and tricks:
- Make sure to julienne the vegetables thinly and evenly for even cooking.
- Cook the rice ahead of time and let it cool completely before stir-frying to prevent it from getting mushy.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store any 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 for an authentic Korean experience.
Garnishes:
- Additional green onions and cilantro
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Miso soup
- Steamed edamame
- Korean-style pancakes (jeon)
Troubleshooting advice:
- If the vegetables are not cooking evenly, try cooking them in batches to prevent overcrowding in the skillet.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
Food history:
- Pibimpap is a traditional Korean dish that originated in the Jeonju region.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or as a side dish to a Korean-inspired meal.
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Region: Korean