Ingredients with Measurements:
- 1 cup uncooked short-grain rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 small zucchini, sliced
- 1 small carrot, julienned
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 1 cup spinach
- 1/2 cup sliced scallions
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 4 eggs
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet or wok
- Rice cooker or pot with lid
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Rinse the rice in a fine-mesh strainer and place it in a rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions or until the rice is tender and fluffy.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the zucchini, carrot, bean sprouts, mushrooms, and spinach. Cook for 5-7 minutes or until the vegetables are tender.
3. In a mixing bowl, whisk together the gochujang, soy sauce, sesame oil, and minced garlic. Add the cooked vegetables to the bowl and toss to coat evenly.
4. In the same skillet or wok, fry the eggs to your desired doneness. Season with salt and pepper.
5. To assemble the bibimbap, divide the cooked rice among four bowls. Top each bowl with the vegetable mixture and a fried egg. Garnish with sliced scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Rice cooker or pot: medium heat
- Skillet or wok: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 185mg
- Sodium: 760mg
- Total carbohydrates: 47g
- Dietary fiber: 5g
- Sugars: 5g
- Protein: 14g
Substitutions for ingredients:
- Short-grain rice can be substituted with any type of rice.
- Zucchini can be substituted with yellow squash or eggplant.
- Carrot can be substituted with bell pepper or sweet potato.
- Bean sprouts can be substituted with shredded cabbage or kale.
- Mushrooms can be substituted with any type of mushroom.
- Spinach can be substituted with any leafy green vegetable.
- Gochujang can be substituted with sriracha or any spicy sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with any neutral oil.
- Eggs can be omitted for a vegan version.
Variations:
- Add tofu or tempeh for extra protein.
- Use quinoa or cauliflower rice instead of rice.
- Add kimchi or pickled vegetables for extra flavor.
- Top with sliced avocado or roasted nuts for extra texture.
Tips and Tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Cook the vegetables separately to prevent them from becoming too soggy.
- Use a non-stick skillet or wok to prevent the vegetables from sticking to the pan.
- Adjust the amount of gochujang according 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 the bibimbap in a traditional Korean stone bowl for an authentic presentation.
- Garnish with sesame seeds or chopped cilantro for extra color.
Garnishes:
- Sliced scallions
- Sesame seeds
- Chopped cilantro
- Sliced avocado
- Roasted nuts
Pairings:
- Serve with a side of kimchi or pickled vegetables.
- Pair with a cold glass of Korean beer or soju.
Suggested Side Dishes:
- Korean-style fried chicken
- Japchae (stir-fried glass noodles)
- Mandu (Korean dumplings)
- Tteokbokki (spicy rice cakes)
Troubleshooting Advice:
- If the rice is too sticky, rinse it again with cold water and drain well before cooking.
- If the vegetables are too soggy, cook them separately and drain any excess liquid before adding the sauce.
Food Safety Advice:
- Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food History:
- Bibimbap is a traditional Korean dish that originated in the Jeonju region of South Korea. It is typically served in a hot stone bowl and consists of rice, vegetables, meat, and a spicy sauce.
Flavor Profiles:
- Spicy, savory, umami, slightly sweet.
Serving Suggestions:
- Serve the bibimbap hot and enjoy it with chopsticks and a spoon.
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Region: Korean