KOREAN RICE RECIPE RECIPES

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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

KOREAN FRIED RICE RECIPE | ALLRECIPES



Korean Fried Rice Recipe | Allrecipes image

A Korean fried rice recipe that is simple but tasty.

Provided by Momof6

Categories     Main Dishes    Rice    Fried Rice Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

cooking spray
3 eggs
1 tablespoon sesame oil
½ tablespoon margarine
3 cups cooked rice
1 cup frozen peas and carrots
1 cup diced cooked chicken
5 tablespoons chopped green onions
1 tablespoon soy sauce
1 teaspoon seasoned salt
? teaspoon ground black pepper

Steps:

  • Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Set aside.
  • Heat sesame oil and margarine in a large skillet over medium heat. Pour in rice and stir-fry until golden brown, about 5 minutes. Add scrambled eggs, frozen peas and carrots, chicken, green onions, soy sauce, seasoned salt, and pepper. Mix well. Continue to fry gently until vegetables are heated through, 3 to 4 minutes more.

Nutrition Facts : Calories 222.6 calories, CarbohydrateContent 26 g, CholesterolContent 99.3 mg, FatContent 7.5 g, FiberContent 1.4 g, ProteinContent 12.4 g, SaturatedFatContent 1.7 g, SodiumContent 380.3 mg, SugarContent 0.4 g

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