Bibimbap Breakfast Bowl Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BIBIMBAP BOWL



Bibimbap Bowl image

Rachael Ray makes a Korean-style meal in a bowl, loaded with protein, vegetables, sticky rice and an egg on top.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 34

3 cups water
1 1/2 cups short-grain or medium-grain rice, soaked in water for 30 minutes and drained (see Cook's Note)
3 tablespoons gochujang
3 tablespoons hot water
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
2 cloves garlic, grated
3 tablespoons high-temp cooking oil
1 pound maitake or mixed mushrooms, trimmed and pulled apart or sliced
Salt and pepper
2 shallots, peeled and chopped
6 cloves garlic, chopped or grated
1/2 cup Shaoxing or fino sherry
2 tablespoons high-temp cooking oil
1 bundle white or rainbow or green asparagus, thinly sliced on a bias
Salt and pepper
Juice of 1 lemon or lime
2 tablespoons high-temp cooking oil
1 pound ground beef, pork or plant-based meat
Salt and pepper
1 tablespoon soy sauce or shoyu
1 tablespoon toasted sesame oil
1 tablespoon chili-garlic paste or sriracha
1 tablespoon high-temp cooking oil
4 cloves garlic, grated or chopped
1 pound stemmed spinach or chard
Salt and pepper
1 tablespoon toasted sesame oil
3 tablespoons toasted sesame seeds
2 tablespoons unsalted butter
4 large eggs
Mung bean sprouts, for serving
Scallions, thinly sliced on bias

Steps:

  • For the rice: Bring the water to a boil in a pot. Add the rice and bring back to a boil; boil for 5 minutes, uncovered. Cover, reduce heat to low and cook 7 minutes more until water absorbs. Remove from heat and let stand 5 to 10 minutes to serve.
  • For the bibimbap sauce: Whisk up gochujang, water, brown sugar, sesame oil, vinegar and garlic in small bowl and serve in ramekins on side of bowls for topping.
  • For the mushrooms: Heat oil in medium-large nonstick skillet over high heat. Brown mushrooms, reduce heat to medium, add salt, pepper, shallots and garlic and toss 1 to 2 minutes. Add Shaoxing or sherry and let it absorb. Transfer mushrooms to a bowl or platter and return skillet to heat for the asparagus.
  • For the asparagus: Heat oil in skillet over medium-high heat. Add asparagus and saute 3 minutes. Add salt, pepper and juice of 1 lemon or lime. Transfer asparagus to a bowl or platter and reserve skillet for the chard.
  • For the protein: Heat oil over medium-high heat in separate nonstick skillet, add meat and break it up with a wooden spoon. Cook until browned, about 5 minutes, then season with salt and pepper. Stir in soy sauce, sesame oil and chili garlic paste.
  • For the spinach or chard: Meanwhile, heat oil over medium to medium-high heat in reserved skillet; add garlic and stir 1 minute. Wilt in spinach, season with salt and pepper, add sesame oil and seeds, remove from heat and transfer to a bowl.
  • For the eggs: When ready to serve, melt butter over medium heat in small nonstick skillet. Add eggs, cover pan and cook to easy or medium, 3 to 5 minutes.
  • Fill bowls with rice and arrange toppings: protein of choice, vegetables and bean sprouts. Top with scallions and egg and pass sauce.

BIBIMBAP BREAKFAST BOWL



Bibimbap Breakfast Bowl image

Make and share this Bibimbap Breakfast Bowl recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 7m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 egg
1 cup spinach
2 tablespoons water
1/2 cup bean sprouts
1 teaspoon sesame seeds
1 tablespoon gochujang

Steps:

  • Add the olive oil to a skillet and warm it over medium-high heat.
  • Add in the egg, cook for one minute. Turn the heat down to low and cover for another minute until the egg is cooked.
  • Put the spinach in a bowl with the water and heat it in the microwave for one minute. Add the bean sprouts to the bowl. (Traditional bibimbap also contains kimchi. Feel free to add it in if you have it.).
  • Sprinkle with sesame seeds and top with gochujang or hot sauce.

Nutrition Facts : Calories 230.4, Fat 19.9, SaturatedFat 3.7, Cholesterol 186, Sodium 99.3, Carbohydrate 5.2, Fiber 1.9, Sugar 2.5, Protein 9.2

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)



Bibimbap (Korean Rice With Mixed Vegetables) 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 Recipes     Asian     Korean

Time 1h

Yield 4

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, Carbohydrate 63 g, Cholesterol 242.9 mg, Fat 19.3 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 5 g, Sodium 573.9 mg, Sugar 6.6 g

BIBIMBAP BOWL



Bibimbap Bowl image

Make and share this Bibimbap Bowl recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups cooked jasmine rice
1/2 tablespoon cooking oil
6 cups fresh spinach, loosely packed
1 teaspoon toasted sesame oil
1 pinch salt
1/2 lb ground beef
2 tablespoons sriracha asian garlic sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 carrot
1 cucumber
2 green onions
4 large eggs
1/4 cup cabbage kimchi
1 tablespoon sesame seeds

Steps:

  • Prepare the sautéed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. Sauté the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season lightly with a pinch of salt. Remove the spinach from the skillet to a clean bowl.
  • Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.
  • Prepare the fresh vegetables. Peel and grate the carrot using a large holed cheese grater. Thinly slice the cucumber, and slice the green onions.
  • Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the egg fresh each day.).
  • Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked spinach, 1/4 of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, an a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl, just divide the ingredients evenly or as you see fit.

Nutrition Facts : Calories 446.1, Fat 17.9, SaturatedFat 5.6, Cholesterol 224.6, Sodium 457.2, Carbohydrate 47.6, Fiber 4, Sugar 6, Protein 23.3

More about "bibimbap breakfast bowl recipes"

BIBIMBAP BOWLS - PUREWOW
bibimbap-bowls-purewow image
Web 2021-02-17 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, …
From purewow.com
  • Make the Sauce: In a medium bowl, whisk together the gochujang, rice vinegar, honey, tamari and sesame oil. Set aside.
  • 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.)
  • While the rice cooks, heat a medium skillet over medium heat. Add ½ 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.
  • Transfer the mushrooms to a bowl. Add the spinach, garlic and remaining ½ tablespoon sesame oil to the skillet and sauté over medium heat until the spinach is wilted, about 4 minutes.
See details


BIBIMBAP! (KOREAN RICE BOWL) | RECIPETIN EATS
bibimbap-korean-rice-bowl-recipetin-eats image
Web 2019-05-31 Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid. Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, …
From recipetineats.com
See details


16 BIBIMBAP BOWL RECIPES THAT’LL MAKE DINNER A BREEZE - CO
16-bibimbap-bowl-recipes-thatll-make-dinner-a-breeze-co image
Web 2017-01-24 Whole30 Grilled Steak Bibimbap Bowls. To make your bibimbap Whole30 compliant, stick with high-protein meats like steak. Use cauliflower rice as the base and make your own mayo and Sriracha to …
From brit.co
See details


SOUTHERN-STYLE BIBIMBAP BREAKFAST BOWL | EGGLAND'S BEST
southern-style-bibimbap-breakfast-bowl-egglands-best image
Web Carefully pour remaining bacon grease from pan into small bowl; set aside. Bring water and milk to a boil in a medium pot; slowly stir in grits; return to a boil. Reduce heat to medium-low and cook 3 to 4 minutes or until …
From egglandsbest.com
See details


BEST BIBIMBAP BOWL RECIPES | FOOD NETWORK CANADA
Web 2016-08-12 Directions. Step 1. In a medium saucepan, whisk together all sauce ingredients over medium heat. Continuing to whisk, bring to a boil and cook for 1 minute, …
From foodnetwork.ca
3/5 (19)
Total Time 45 mins
Servings 4
See details


LEAN AND GREEN BIBIMBAP BOWLS RECIPE | KETO & LOW-CARB
Web 2021-03-06 Steam the riced cauliflower in the microwave with one tablespoon water until tender, about 3 to 4 minutes. Build the bowls by first adding a 1/2 cup of riced …
From leanandgreenrecipes.net
See details


BIBIMBAP (KOREAN RICE, VEGETABLE, EGG AND BEEF BOWL) | RICARDO
Web Garnish. In another large skillet over medium heat, melt the butter and add the eggs. Cook over low heat, on one side only, for about 3 minutes or until the egg white is cooked …
From ricardocuisine.com
See details


HOW TO MAKE BREAKFAST BIBIMBAP • HIP FOODIE MOM
Web 2020-05-03 Taste and adjust any ingredients as needed. If you like your gochujang sweeter, add a touch more honey. Set aside. Assemble your Bibimbap: Place the …
From hipfoodiemom.com
See details


BREAKFAST BIBIMBAP RECIPE | YUMMY.PH
Web 2015-08-05 Heat 1 or 2 swirls oil in a medium skillet over medium-high heat. Add bacon and cook until each side is slightly caramelized, a little less than a minute per side. …
From yummy.ph
See details


BIBIMBAP RECIPE - LOVE AND LEMONS
Web Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from …
From loveandlemons.com
See details


HOW TO COOK CORNED BEEF BIBIMBAP BREAKFAST BOWL RECIPE - PEPPER
Web Make the bibimbap sauce: Combine bibimbap sauce ingredients in a bowl. Stir and set aside. 2. Prepare the rice: In a pan over medium heat, add rice and sesame oil. Stir until …
From pepper.ph
See details


HOW TO MAKE BREAKFAST BIBIMBAP - HIP FOODIE MOM | KITCHN
Web 2021-03-27 To assemble, put some hot, cooked rice in the bottom of a bowl, then drizzle it with a bit of sesame oil. Arrange shredded vegetables around the edges of the bowl, and …
From thekitchn.com
See details


BIBIMBAP RECIPE| KOREAN BAPSANG
Web 2022-02-08 Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce. For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon …
From koreanbapsang.com
See details


BIBIMBAP BOWL - RECIPES - DR. PRAEGER'S SENSIBLE FOODS
Web Pre-heat the oven to 450 degrees. Chop burger into strips and arrange on a parchment lined baking sheet. Bake for 7 minutes, flipping the burgers over at the 5 minute mark. …
From drpraegers.com
See details


BIBIMBAP BREAKFAST BOWL RECIPE - YOUR HEALTHIEST YOU
Web 2018-02-14 Bibimbap Breakfast Bowl Recipe Serves 1. Ingredients: Coconut oil, for frying; 1½ cups cauliflower rice; 2 cups greens, such as kale, baby kale, spinach, …
From yourhealthiestyou.com
See details


BIBIMBAP BREAKFAST BOWL | MINOR'S® PRODUCTS
Web Build It. Toss cabbage and carrots in salt to cure for 1 hour. Rinse thoroughly. Make a vinaigrette with Ready-To-Use Sauce and vinegar. Toss with cabbage and carrots.
From minorsfoodservice.com
See details


Related Search