ULTIMATE BIBIMBAP SAUCE, 4 WAYS
Make easy Korean bibimbap sauce in 4 different ways. Spicy to non-spicy and classic to funky flavors. I've got you covered for your bibimbap pleasure!
Provided by Sue | My Korean Kitchen
Categories Side dishes
Time 5m
Number Of Ingredients 18
Steps:
- Choose your choice of sauce. Combine all ingredients in a bowl and mix them well.
BIBIMBAP
I love the spicy, savory taste of Korean bibimbap, but I couldn't find a recipe here. I looked online and talked to some Korean friends, and this was the result. I hope you enjoy this dish as much as I have! To eat, just mix everything in the bowl together and enjoy with Korean hot chile sauce!
Provided by tif
Categories World Cuisine Recipes Asian Korean
Time 1h20m
Yield 2
Number Of Ingredients 20
Steps:
- Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
- Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
- Place mushrooms in a bowl of warm water. Soak for 20 minutes.
- Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
- Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
- Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
- Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
- Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
- Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
- Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
- Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
- Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.
Nutrition Facts : Calories 1358.1 calories, Carbohydrate 184.9 g, Cholesterol 232.5 mg, Fat 57.1 g, Fiber 24.4 g, Protein 40.3 g, SaturatedFat 13.1 g, Sodium 1665.7 mg, Sugar 35.5 g
BIBIMBAP SAUCE
This sauce is a traditional accompaniment to Korean Bibimbap, but it is a versatile (and moderate heat) hot sauce that goes great with anything you'd use sriracha on. I like it on eggs!
Provided by profken
Categories Sauces
Time 10m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a small serving bowl.
- Sauce will keep for a week with no refrigeration.
- Use wherever you would use sriracha, tabasco, salsa, etc.
- Enjoy!
Nutrition Facts : Calories 99.5, Fat 7.9, SaturatedFat 1.1, Sodium 0.8, Carbohydrate 7.3, Fiber 0.3, Sugar 6.3, Protein 0.5
EASY BIBIMBAP
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
Time 35m
Number Of Ingredients 13
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, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
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