Health

Korean Broken Rice (Bibimbap)


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I have gradually come up with a number of Korean recipes over the past year. Up until now, my children have voted Korean chicken wings like their favorite Korean food recipe that I made. Then I made a Korean rice bowl (bibimbap) and they had a new favorite.

This dish has grown in popularity in recent years and is really easy to make, even on busy weeknights. You can reheat rice for faster recipes and adjust to your preferences. We really enjoyed this naturally gluten-free Asian meal and I hope you do too.

What is Bibimbap?

Bibimbap is a Korean rice bowl with colorful vegetables, meat, fried egg and sauce. It means it’s all mixed together before eating and can be as simple or as complex as you like. I tend to lean towards the easier veggie toppings, just because life is so busy! But on nights when we have more time, I put in a little more effort.

You can also make a bowl of stir-fried Korean beef with cooked vegetables, like broccoli and bell peppers, and sauté some onions in it. Either way, the rice bowl is always delicious.

On really busy days, I like to prepare meals in advance and reheat dishes later. These Korean ground beef and rice bowls really heat up really well!

Here are the key elements of delicious bibimbap:

Make the sauce

A good bowl of rice really needs a good dipping sauce. You can leave it out, but it’s not the same. I use gochujang for the sauce and you can find my recipe is here. I use it so often that I keep a batch of it in my fridge because I use it in so many Korean recipes.

To the gochujang, I add some coconut aminos (instead of regular soy sauce or low-sodium soy sauce), honey, garlic powder, and sesame oil. You can also substitute some minced garlic for the powder if that’s what you have on hand. The sauce is delicious and perfect for bibimbap. It’s also really good when drizzling over fish cakes!

Get cooked rice

Just cook whatever rice your family normally uses. Jasmine rice is my favorite because it is lower in arsenic than other varieties and very tasty. Regular white or brown rice also works, but you can read more of my thoughts on good rice here.

Need a low-carb option? White rice is your friend.

While cooking rice, you will cook the meat, prepare the vegetables, and make the sauce. If the rice is done cooking before you finish other prep work, that’s perfectly fine. Just turn off the stove and open the lid to keep the rice warm. You can also reheat leftover rice if you have it in the fridge.

Cook meat

I cooked the meat in a large skillet, drained, then added the chili garlic sauce, Siamese coconut, and maple syrup. Ground turkey can also be made if you like, but I prefer the taste of the beef. Some bibimbap recipes call for a marinade over the meat, but this takes more time and still has a lot of flavor.

Prepare vegetables

You can use any combination of fresh, sauteed or pickled vegetables you like. For ease and simplicity, I usually use my food processor Grate the carrot and slice the cucumber. Sometimes I add kimchi or fermented vegetables as well as if I had it on hand. I’ve included a list of other vegetables below if you’d like some more ideas.

Fried eggs

Fried eggs are almost always put in Korean rice bowls. The sun-dried yolk is mixed into the rest of the bowl to create a creamy, creamy texture. I use a big pan and fry multiple lambs at once.

Assemble the bowls

Assemble the bowls by scooping the rice into the bowl. Topped with ground beef, prepared vegetables, fried eggs, sprinkled with scallions and toasted sesame and some sauce. Mix it all together and enjoy!

For extra spice, you can garnish with some red pepper or some sriracha. Bean sprouts or some fresh or ground ginger are also a great addition. There are really a lot of options here!

Korean rice bowl recipes variations

The rice bowl is a perfect recipe to customize. You can pretty much modify the ingredients to suit your taste and still have a delicious meal.

  • Rice – We need some elements of rice to have a bowl of rice, but you can totally use cauliflower rice instead of regular rice.
  • Meat – I use ground beef, but shredded steak, ground turkey, or even diced chicken will do. Or leave it out altogether. And if you don’t like it too hot, you can leave out the chili garlic fish sauce and use a little garlic powder and sesame oil instead.
  • Vegetable – There are so many choices! Here are a few: sautéed carrots, zucchini, mushrooms, onions or spinach.
  • Sauce – Easily adjust the heat of the sauce recipe by using more or less gochujang and more or less coconut and honey aminos. Or use coconut aminos mixed with garlic powder, sesame oil and some honey.
  • Present – I mainly use raw vegetables, but here are some other options to complement the rice bowl: Sproutkimchi, Korean pickled radishand thick seaweed.

Regardless of the combination of ingredients you choose, I hope your family will enjoy it as much as mine!

Korean rice bowl

Bibimbap (Korean Rice Bowl) Recipe

Katie Wells

A delicious Korean beef and rice bowl recipe that you can make at home. Rice, beef and fresh vegetables are topped with a spicy and sweet gochujang sauce.

Preparation time 15 minute

Cooking time 35 minute

total time 50 minute

Course Dinner, lunch

Culinary Korea

Meal 8

Calories 554 kcal

Element

Chili Garlic Sauce Ingredients

Guide

Make the chili garlic sauce:

Prepare the rice bowl:

  • Cook or reheat rice or cauliflower rice.

  • While the rice is cooking, grill the ground beef over medium to high heat, then drain off the fat once cooked.

  • Stir the chili garlic sauce, Siamese coconut, and maple syrup into the beef mixture. Cook for about 5 minutes for the flavors to blend.

  • In a separate pan, deep fry the eggs in sesame oil, leaving the center soft. Work in batches if necessary.

Assemble the bowls:

  • Ladle about 1 cup of rice into the bowl.

  • Topped with ground beef, grated carrot, shredded cucumber, scallions and sesame.

  • Gently place an egg on top.

  • Dip it with chili garlic sauce.

Note

  • If you don’t want the meat and spicy sauce, you can omit the sauce or use some maple syrup, garlic powder, coconut aminos, and sesame oil on the ground beef.
  • These bibimbop bowls are also wonderfully reheated. I collect leftovers in ready-to-eat bowls and refrigerate them for future meals.

Nutrition

Calories: 554kcalCarbohydrates: 66gProtein: 33gFat: 16gSaturated fat: 5gPolyunsaturated fats: 4gFat: 6gTrans fats: 0.4gCholesterol: 234mgSodium: 655mgPotassium: 719mgFiber: 4gStreet: 14gVitamin A: 4175IUVitamin C: 6mgCalcium: 101mgIron: 4mg

How did your Korean rice bowl come to be? I’d love to hear about your experience!





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