GOCHUJANG BIBIMBAP RECIPES

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BIBIMBAP WITH GOCHUJANG-MARINATED BEEF RECIPE | RICK ...



Bibimbap with Gochujang-Marinated Beef Recipe | Rick ... image

Bibimbap is a comforting and super-flavorful Korean rice bowl that is packed with individually cooked vegetables and proteins. Bibimbap means ''mixing into rice,'' and that is exactly how one eats this dish; choose which of the toppings offered you want to add to your bowl, then mix it in with a spicy sauce made with gochujang, a spicy fermented sauce. The version I offer here has beef and egg, plus several classic vegetables, all cooked in the same skillet.

Provided by Rick Martinez

Categories     main-dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 18

3 tablespoons soy sauce
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon honey or brown sugar
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds, plus more for serving
4 garlic cloves, finely grated
3/4 pound boneless ribeye, boneless beef short ribs, London broil or flank steak, thinly sliced
8 ounces leaf spinach (not baby spinach), rinsed and drained (see Cook's Note)
Kosher salt
1 medium Kirby cucumber, halved and thinly sliced
1/2 cup vegetable oil
8 ounces soybean sprouts, rinsed and drained
1 large carrot, cut into matchsticks
1 large red bell pepper, thinly sliced
4 large eggs, optional
6 cups cooked short-grain white rice for serving
3 scallions, thinly sliced

Steps:

  • Whisk the soy sauce, gochujang, honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and half of the garlic together in a medium bowl. Transfer 3 tablespoons of the soy marinade to a small bowl and set aside for serving.
  • Add the beef to the remaining marinade and toss to coat. Let sit at room temperature for about 30 minutes while you prepare the other ingredients. (The beef will absorb most of the marinade so there won't be a need to strain at the end.)
  • Meanwhile, stir the remaining 1 tablespoon sesame oil, remaining 1 tablespoon sesame seeds and remaining garlic together in a small bowl until combined. Fill a large pot two-thirds full of salted water and bring to a boil. Add the spinach and cook until just tender, 1 to 1 1/2 minutes. Drain, let cool, and squeeze the spinach dry. Coarsely chop the spinach and transfer it to a medium bowl. Toss with half of the sesame sauce and season with salt if desired. Set aside until ready to serve.
  • Toss the cucumber in a small bowl with the remaining 1 tablespoon vinegar and remaining sesame marinade; season with salt. Set aside.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until the oil shimmers. Add the sprouts and season with salt. Cook the sprouts, tossing often, until translucent and crisp tender, about 2 minutes. Place in a mound on a serving platter.
  • Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the carrot, season with salt and cook, tossing often, until crisp-tender, 1 to 2 minutes. Place in a mound on the platter.
  • Heat 1 tablespoon vegetable oil in same skillet over high heat. Add the bell pepper, season with salt and cook, tossing often, until crisp-tender, 1 to 2 minutes. Place in a mound on the platter.
  • If making fried eggs, heat 3 tablespoons vegetable oil in same skillet over high heat. Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 3 minutes. Season with salt; transfer to a plate.
  • Working in 2 batches, heat 1 tablespoon vegetable oil in same skillet over high and cook the marinated beef, turning once, until browned on both sides, 2 to 3 minutes per batch, adding another tablespoon of oil to the skillet between batches. Transfer each batch to the platter. Add the cucumbers to the platter.
  • Divide the rice among 4 bowls. Sprinkle with sesame seeds and scallions. Serve the platter of ingredients for everyone to compose their own bowls. Pass the reserved soy marinade.

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES) | ALLRECIPES



Bibimbap (Korean Rice With Mixed Vegetables) | Allrecipes image

Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.

Provided by mykoreaneats

Categories     World Cuisine    Asian    Korean

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

1 English cucumber, cut into matchsticks
¼ cup gochujang (Korean hot pepper paste)
1 bunch fresh spinach, cut into thin strips
1 tablespoon soy sauce
1 teaspoon olive oil
2 carrots, cut into matchsticks
1 clove garlic, minced
1 pinch red pepper flakes
1 pound thinly-sliced beef top round steak
1 teaspoon olive oil
4 large eggs
4 cups cooked white rice
4 teaspoons toasted sesame oil, divided
1 teaspoon sesame seeds
2 teaspoons gochujang (Korean hot pepper paste), divided

Steps:

  • Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
  • Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
  • Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
  • Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
  • To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Nutrition Facts : Calories 569.2 calories, CarbohydrateContent 63 g, CholesterolContent 242.9 mg, FatContent 19.3 g, FiberContent 4.4 g, ProteinContent 34.9 g, SaturatedFatContent 5 g, SodiumContent 573.9 mg, SugarContent 6.6 g

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BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES) | ALLRECIPES
Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Korean
Cuisine Asian, Korean
Calories 569.2 calories per serving
  • To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.
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Bibimbap is a traditional Korean rice bowl topped with vegetables, a protein, such as beef, chicken or tofu, a fried egg and a fermented red pepper paste, gochujang. "Bibim" means mixing and "bap" means rice. That is exactly what happens when you make a bowl of bibimbap and add the sweet and spicy red pepper sauce. You get to break the egg yolk and then mix all of the ingredients together with the rice and experience the sublime tastes and textures of earthy mushrooms tossed with sesame oil and rice vinegar, contrasted with  hot Korean pepper paste, tart and crunchy pickled carrots and cucumbers and whatever else you choose to include in your mixed up rice bowl. Typically, a bibimbap, a one bowl meal, requires separate preparation of each ingredient. The recipe can look a little daunting because it is rather long. However, you will find that the preparations are repetitious and simple and usually involve seasoning with basic ingredients such as tamarind or soy sauce, sesame oil, rice vinegar, green onions and a little garlic. I like to sauté most of the vegetables. I pickle the carrots and cucumbers to maintain their texture and sweetness. In my version of bibimbap, I use mushrooms, green onions, cucumbers, spinach and bean sprouts. You can also include or substitute squash, especially zucchini, radishes, peppers  and other seasonal vegetables. I lightly marinate the protein in a marinade of rice vinegar, honey, soy sauce and sesame oil and flavor with garlic and green onion. If you are preparing the vegetarian version, bake or sauté the tofu so that it is firm. You can easily make your one bowl bibimbap vegetarian or vegan by omitting the meats and substituting tofu and by omitting the egg for the vegan version. A short grain brown or white rice works well for this rice bowl. You can either purchase ready made gochujang at your local grocery or specialty store or make your own. I ordered the ground red Korean peppers and made a sauce in 5 minutes in the processor with white miso and tamari. You can find this recipe here. The gochujang is delicately spicy and very earthy and enhances the vegetables and rice and eggs perfectly.
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