BIBIMBAP
Provided by Elaine Louie
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place rice in a medium saucepan and add 2 cups water. Place over high heat to bring to a boil, then reduce heat to low. Cover and cook until water is absorbed, about 25 minutes. Set aside.
- While rice cooks, place another medium pot of water over high heat to bring to a boil. Place zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes. Rinse and pat dry with paper towels.
- Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic. Add zucchini, a pinch of sugar and 1/2 teaspoon sesame seeds. Sauté 2 minutes, then transfer to a plate; set aside. Wipe out pan and return to medium heat. Add 1 teaspoon sesame oil and remaining 1/4 teaspoon garlic. Add shiitakes, pinch of salt and soy sauce. Sauté 2 minutes, then transfer to a plate; set aside.
- Place bean sprouts in the boiling water until wilted, about 20 seconds. Using a slotted spoon, transfer to the colander to drain. Place sprouts in a bowl, and add 1/2 teaspoon sesame oil, pinch of salt and pinch of sesame seeds; set aside. Add spinach to the pot of boiling water and blanch until it wilts and turns bright green, about 30 seconds. Drain into the colander, rinse well with cold water until chilled, then drain, squeezing out excess water. Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Mix well and set aside. Place daikon in a bowl, and add hot chili flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and a pinch of salt. Mix well and set aside.
- Place a 9-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add 1 teaspoon vegetable oil. Add 1 cup cooked rice and flatten it to form a pancake covering bottom of pan, about 1/3-inch thick. Cook until it is crisp and golden on underside, about 5 minutes. Use a large spatula to flip it over, and cook again until crisp, another 5 minutes. Break crusty rice into several pieces. Add remaining rice. Arrange vegetables on top in wedge-shaped piles (like pizza slices), topping with julienned carrots. Cook uncovered until well-heated through, 10 to 15 minutes. Bring skillet to table, add chili sauce and toss mixture gently to combine ingredients. Serve hot.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 4 grams, TransFat 0 grams
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #beef #rice #asian #korean #stove-top #spicy #ground-beef #meat #pasta-rice-and-grains #short-grain-rice #taste-mood #equipment #number-of-servings #presentation #served-hot
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Javed MR
[email protected]I loved this bibimbap! The flavors were amazing and the vegetables were cooked perfectly. I will definitely be making this again.
Khuram Gill
[email protected]This was my first time making bibimbap and it was a lot easier than I thought it would be. The recipe was easy to follow and the bibimbap turned out delicious.
Syedwaqas Waqas
[email protected]I've made this bibimbap recipe several times and it's always a hit with my friends and family. It's a great way to use up leftover vegetables.
Rehan Shah
[email protected]This bibimbap was delicious! The flavors were perfect and the vegetables were cooked to perfection. I will definitely be making this again.
mahid talukdar
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I'll probably use less gochujang next time.
Raj Paudel
[email protected]I'm not a big fan of beef, but this bibimbap was still really good. The vegetables were flavorful and the sauce was addictive.
manoj kapar
[email protected]This bibimbap was so good! The vegetables were perfectly cooked and the sauce was amazing. I will definitely be making this again.
Daniel Grandinetti
[email protected]I made this bibimbap for a potluck and it was a huge hit. Everyone loved the flavors and the presentation was beautiful.
Stanton Luke
[email protected]This was my first time making bibimbap and it was a lot easier than I thought it would be. The recipe was clear and concise and the bibimbap turned out delicious.
Karansingh Fawd
[email protected]I've made this bibimbap recipe several times and it's always a crowd-pleaser. The gochujang sauce is the perfect balance of sweet, spicy, and savory.
The same
[email protected]This recipe was easy to follow and the bibimbap turned out great. I especially liked the addition of the fried egg on top.
M Hussain Bajwa
[email protected]I'm not a big fan of Korean food, but this bibimbap was surprisingly good. The sauce was flavorful and the vegetables were fresh and crisp.
Malik Anzal
[email protected]This bibimbap recipe was a hit with my family! The flavors were amazing and the vegetables were cooked perfectly. I will definitely be making this again.