BIBIMBAP SAUCE RECIPES

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EASY BIBIMBAP RECIPE | BBC GOOD FOOD



Easy bibimbap recipe | BBC Good Food image

A Korean rice bowl packed with goodies - sliced steak, fried egg, spinach, carrot and toasted sesame seeds, plus gochujang or sriracha for a chilli kick

Provided by Good Food team

Categories     Dinner, Main course, Supper

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 13

100g thin beef steak
2 tsp light soy sauce, plus extra to serve
120g rice
sunflower oil
1 carrot, cut into matchsticks
50g spinach
2 eggs
½ tsp toasted sesame seeds
thumb sized piece of fresh root ginger, peeled and cut into fine matchsticks
2 tbsp gochujang or 4 tsp sriracha and 2 tsp white miso paste
2 tsp toasted sesame seeds
2 tsp cider vinegar
4 tsp light soy sauce

Steps:

  • Put the steak into a bowl and add the soy sauce.
  • Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.
  • When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.

Nutrition Facts : Calories 494 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.4 milligram of sodium

BIBIMBAP BOWLS RECIPE - PUREWOW



Bibimbap Bowls Recipe - PureWow image

Raise your hand if you love a hearty grain bowl. (Same.) But sometimes even we reach our quinoa limit. Shake things up with these bibimbap bowls, which are nourishing, satisfying and easy to assemble. Bibimbap (which translates to “mixed rice”) is a Korean rice dish piled high with...

Provided by PureWow Editors

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

¼ cup gochujang
3 tablespoons rice vinegar
1½ tablespoons honey
1 tablespoon tamari or soy sauce
1 teaspoon sesame oil
2 cups brown rice
1 tablespoon sesame oil, divided
3 cups sliced shiitake mushrooms
2 tablespoons tamari or soy sauce
5 ounces baby spinach
1 garlic clove, minced
2 tablespoons rice vinegar
1 cup bean sprouts
1 cup julienned cucumber
1 cup julienned carrots
1 bunch scallions, thinly sliced
¼ cup fresh cilantro leaves
Black and white sesame seeds, for serving

Steps:

  • 1. Make the Sauce: In a medium bowl, whisk together the gochujang, rice vinegar, honey, tamari and sesame oil. Set aside. 2. Make the Bowls: In a medium pot, cover the rice with 5 cups water. Bring to a simmer over medium heat. Cover the pot, reduce the heat to low and simmer until the rice is tender and the water is absorbed, 35 to 40 minutes. (Alternatively, cook the rice according to the package directions.) 3. While the rice cooks, heat a medium skillet over medium heat. Add ? tablespoon of the sesame oil and the mushrooms. Cook the mushrooms until they're tender and browned, 7 to 8 minutes. Add the tamari and cook until it is absorbed. 4. Transfer the mushrooms to a bowl. Add the spinach, garlic and remaining ? tablespoon sesame oil to the skillet and saut? over medium heat until the spinach is wilted, about 4 minutes. 5. When the rice is done, stir in the rice vinegar. Serve the rice topped with the mushrooms, spinach, bean sprouts, cucumbers and carrots. Garnish generously with scallions, cilantro, sesame seeds and the prepared sauce.

Nutrition Facts : Calories 513 calories, CarbohydrateContent 96 grams carbohydrate, FatContent 9 grams fat, ProteinContent 15 grams protein, SugarContent 13 grams sugar

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From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine korean
  • To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.
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