Bibimbap

Name: Bibimbap
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 1 Tbsp apple juice or water; 4 Armenian or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch rounds; 1 teaspoon brown sugar; 4 carrots, peeled and cut into 2-inch matchstick strips; 1 Tbsp rice or cider vinegar; 710 milliliters cooked white rice; 1 Tbsp dark sesame oil; 2 Tbsps dark sesame oil; 1 fried egg, sunny-side up; 4 Tbsps minced green onion (scallions); 1 teaspoon honey; 2 Tbsps Tangy Red Pepper Dressing; 3 Tbsps Tangy Red Pepper Dressing; 2 Tbsps Korean red pepper paste (available at Korean grocery); 57 grams eye cut into strips (or ground beef); 1 teaspoon fine-grain sea salt; 1 teaspoon 1/２ fine-grain sea salt; 1 teaspoons sesame oil; 2 Tbsps sesame oil plus extra for drizzling; 2 teaspoons sesame oil; 1 Tbsp toasted sesame seeds; 2 Tbsps toasted sesame seeds; 2 teaspoons soy sauce; 500 grams pound spinach, rinsed carefully; 340 grams soybean sprouts; 237 milliliters Use of each of the vegetable toppings for the rice; 118 milliliters water

Bibimbap might be just the main course you are searching for. This recipe makes 4 servings with 598 calories, 19g of protein, and 33g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have green onion, fried egg, tangy pepper dressing, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Korean cuisine.

Instructions

In a medium-size saucepan, with a lid, combine the water, salt and soybean sprouts. Bring to a boil. Reduce to low heat, cover with a lid, and steam the sprouts for 5 minutes.

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Sprouts

Water

Salt

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Sauce Pan

Strain the sprouts and transfer to a mixing bowl.

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Sprouts

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Mixing Bowl

In a medium size skillet heat the sesame oil on medium heat.

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Sesame Oil

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Frying Pan

Add the carrots and salt.

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Carrot

Salt

In a large bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers.

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Cucumber

Salt

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Bowl

Transfer to a serving bowl.

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Bowl

Combine the Tangy Red Pepper Dressing and cucumbers.

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Red Pepper

Cucumber

Fill a large pot with water and bring to a boil.

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Water

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Pot

Add the spinach and cook for 1 minute.

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Spinach

Strain the spinach into a colander and rinse with cold water. Take one handful of spinach at a time, and squeeze the water from the spinach.

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Spinach

Water

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Colander

Lay the spinach on a cutting board and cut into 2-inch (5 cm) pieces.

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Spinach

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Cutting Board

Transfer the spinach to a bowl and add the sesame seeds, sesame oil, and salt.

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Sesame Seeds

Sesame Oil

Spinach

Salt

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Bowl

In a small bowl, mix together the beef, soy sauce, sesame oil and brown sugar.

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Brown Sugar

Sesame Oil

Soy Sauce

Beef

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Bowl

Let marinate for 15 minutes.

In a medium bowl whisk the ingredients together

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Whisk

Bowl

Have the seasoned salads and beef prepared in individual bowls.

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Beef

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Bowl

Place a cast iron skillet or pot on medium heat and add 2 tablespoons of the sesame oil.

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Sesame Oil

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Frying Pan

Pot

Heat the oil for 1 minute.

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Cooking Oil

Add the rice and spread it around the bottom of the pot to form an even layer. Cook the rice for several minutes or until the rice begins to brown on the bottom. You will hear the rice sizzle.

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Spread

Rice

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Pot

Carefully arrange each of the seasoned salads on top of the rice grouping each one like the spoke of a wheel.

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Rice

Place the beef in the center. Continue heating for 2 minutes.

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Beef

Transfer the casserole to a heatproof pad. Set one fried egg in the center on top of the beef.

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Beef

Egg

To serve: fold together the egg, vegetables, rice and 2 tablespoons of the Tangy Red Pepper Sauce. Make sure to scrape the bottom of the pot to distribute that crunchy crust throughout the dish.

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Hot Sauce

Vegetable

Crust

Rice

Egg

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Pot

Serve in individual bowls with a drizzle of sesame oil and extra Tangy Red Pepper Dressing.*You can make one fried egg per person to mix into individual servings.

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Red Pepper

Sesame Oil

Egg

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Bowl

Equipment

Ingredients

Servings:

1Tbsp

apple juice or water 4

Armenian or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch rounds 1teaspoon

brown sugar 4

carrots, peeled and cut into 2-inch matchstick strips 1Tbsp

rice or cider vinegar 710milliliters

cooked white rice 1Tbsp

dark sesame oil 2Tbsps

dark sesame oil 1

fried egg, sunny-side up 4Tbsps

minced green onion (scallions)1teaspoon

honey 2Tbsps

Tangy Red Pepper Dressing 3Tbsps

Tangy Red Pepper Dressing 2Tbsps

Korean red pepper paste (available at Korean grocery)57grams

eye cut into strips (or ground beef)1teaspoon

fine-grain sea salt 1teaspoon

1/２ fine-grain sea salt 1teaspoons

sesame oil 2Tbsps

sesame oil plus extra for drizzling 2teaspoons

sesame oil 1Tbsp

toasted sesame seeds 2Tbsps

toasted sesame seeds 2teaspoons

soy sauce 500grams

pound spinach, rinsed carefully 340grams

soybean sprouts 237milliliters

Use of each of the vegetable toppings for the rice 118milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.