Bibimbap with Bacon and Kimchi

Name: Bibimbap with Bacon and Kimchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 113 grams bacon, chopped; 237 milliliters bean sprouts; 237 milliliters brown rice; 1 carrot, julienned; 4 eggs; 2 teaspoons medium cloves garlic, minced (about; 237 milliliters kimchi, drained and sliced; 227 grams mushrooms (cremini or shiitake), cleaned, stems removed, caps sliced; 1 heads red cabbage, thinly sliced; 0 teaspoons red pepper flakes; 59 milliliters Korean red pepper paste (gochujang); 2 scallions (green parts only), sliced; 1 Tbsp sesame oil; 1 Tbsp toasted sesame seeds; 454 grams spinach, stems removed; 1 Tbsp sugar

Bibimbap with Bacon and Kimchi might be just the main course you are searching for. This recipe serves 4. One serving contains 514 calories, 21g of protein, and 22g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of bacon, korean pepper paste, brown rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Toss brown rice in a mesh strainer and rinse under cold water.

Ingredients you will need

Brown Rice

Water

Equipment you will use

Sieve

Transfer to a rice cooker and cover with 1 1/2 cups water and a pinch of salt. Turn the rice cooker on. It usually takes somewhere between 30 and 45 minutes to cook. If rice is not done, add another 1/2 cup of water and cook until tender. Fluff with a fork when done.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Rice Cooker

Meanwhile, in a medium bowl stir together red pepper paste, sugar, sesame oil, and three tablespoons water. Set aside.

Ingredients you will need

Gochujang

Sesame Oil

Sugar

Water

Equipment you will use

Bowl

Add bacon to a 12-inch cast iron or non-stick skillet and cook over medium heat, stirring occasionally, until crisp and fat has rendered, about 5 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove pieces with a slotted spoon and transfer to paper towels, leaving behind the fat in the skillet. Use a spoon to carefully remove all but one tablespoon of the fat, keeping the extra in a small bowl.

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Bowl

With heat still on medium, add garlic and red pepper flakes. Cook until fragrant, about 30 seconds.

Ingredients you will need

Red Pepper Flakes

Garlic

Add mushrooms, stir well, and spread out into a single layer. Cook the mushrooms, stirring occasionally, until tender and browned, 3 to 5 minutes.

Ingredients you will need

Mushrooms

Spread

Remove mushrooms and set aside.

Ingredients you will need

Mushrooms

Add a tablespoon of reserved bacon fat to the skillet and add bean sprouts. Cook, stirring occasionally, until lightly browned, about 2 minutes.

Ingredients you will need

Bean Sprouts

Bacon Drippings

Equipment you will use

Frying Pan

Remove and set aside.

Add a tablespoon of reserved bacon fat (or vegetable oil if you're out of fat) to the skillet and add the spinach.

Ingredients you will need

Vegetable Oil

Bacon Drippings

Spinach

Equipment you will use

Frying Pan

Sprinkle with salt, and toss spinach in the fat with a pair of tongs. Cook until spinach has wilted, but still has some body, about 30 seconds.

Ingredients you will need

Spinach

Salt

Equipment you will use

Tongs

Sprinkle with a teaspoon of the sesame seeds.

Ingredients you will need

Sesame Seeds

Remove and set aside.

When brown rice is done, divide between four large bowls. Around the edges of the inside of the bowl, start add the toppings on in any order you'd like. The final list includes mushrooms, bean sprouts, spinach, kimchi, carrot, red cabbage, and nori.

Ingredients you will need

Bean Sprouts

Red Cabbage

Brown Rice

Mushrooms

Spinach

Carrot

Kimchi

Nori

Equipment you will use

Bowl

Drizzle on some of the sauce.

Ingredients you will need

Sauce

Finally, add two tablespoons of bacon fat (or vegetable oil if you're out) to the skillet set over medium heat. Crack in the eggs and cook until the whites are set, but the yolk is still runny.

Ingredients you will need

Vegetable Oil

Bacon Drippings

Egg

Egg Yolk

Equipment you will use

Frying Pan

Transfer a cooked egg to the center of each bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Garnish with scallions and sesame seeds.

Ingredients you will need

Sesame Seeds

Green Onions

Serve with remaining sauce.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

113grams

bacon, chopped 237milliliters

bean sprouts 237milliliters

brown rice 1

carrot, julienned 4

eggs 2teaspoons

medium cloves garlic, minced (about 237milliliters

kimchi, drained and sliced 227grams

mushrooms (cremini or shiitake), cleaned, stems removed, caps sliced 1heads

red cabbage, thinly sliced 0teaspoons

red pepper flakes 59milliliters

Korean red pepper paste (gochujang)2

scallions (green parts only), sliced 1Tbsp

sesame oil 1Tbsp

toasted sesame seeds 454grams

spinach, stems removed 1Tbsp

sugar

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 The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.