BIBIMBAP WITH TOFU, CUCUMBERS, SPINACH, SHIITAKES AND CARROTS
For this dish, instead of using the traditional Korean marinade, I use my favorite marinade for the tofu; it includes mirin, sweet Japanese rice wine.
Provided by Martha Rose Shulman
Time 1h15m
Yield 4 servings.
Number Of Ingredients 26
Steps:
- Combine all of the tofu marinade ingredients in a 2-quart bowl. Whisk together well.
- Drain the tofu and pat dry with paper towels. Cut into 1/2-inch-thick dominoes, blot again with paper towels and add to the bowl with the marinade. Gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
- Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside.
- While the tofu is marinating, toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. In a separate bowl, toss the carrots with 1 tablespoon of the vinegar and sesame oil mixture. Refrigerate both the cucumbers and carrots while you cook the tofu, spinach and mushrooms.
- Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
- Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact and add the canola oil. Stir-fry the tofu for 3 to 5 minutes, until lightly browned, and remove to a plate. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.
- Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.
- Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the tofu and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.
BIBIMBAP WITH BEEF, WINTER SQUASH, SPINACH AND CUCUMBER
Bibimbap is a classic Korean mixed-rice dish. In traditional bibimbap, a large serving of rice is placed in the center of a hot bowl and surrounded with small amounts of meat - usually beef - and seasoned vegetables that include a mixture of cultivated vegetables (cucumber, carrot, daikon or turnips, spinach, lettuce, mushrooms) and wild items like fiddlehead ferns and reconstituted dried toraji (bellflower roots). A fried egg is often placed on top of the rice, and diners stir everything together. This recipe breaks with traditional bibimbap by using brown rice (you could also use barley, quinoa or another grain of your choice). As for the winter squash and spinach? The recipe is a template: use whatever vegetables you like.
Provided by Martha Rose Shulman
Time 1h30m
Yield 4 servings.
Number Of Ingredients 28
Steps:
- Marinate the beef. Mix together the soy sauce, sesame oil, sesame seeds, garlic, ginger, scallions and pepper and toss with the sliced beef. Refrigerate for 30 minutes.
- Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside.
- While the beef is marinating, toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. Set aside in the refrigerator.
- Steam the squash over an inch of boiling water until tender, about 10 minutes. Remove from the heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture. Add salt or soy sauce to taste.
- Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
- Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact. Add the canola oil. Stir-fry the beef for 3 to 5 minutes, until lightly browned, and remove to a plate. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.
- Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.
- Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the meat and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.
More about "bibimbap with tofu cucumbers spinach shiitakes and carrots recipes"
VEGAN BIBIMBAP WITH CRISPY TOFU - BIANCA ZAPATKA | RECIPES
Jun 18, 2019 Heat 1 tablespoon of oil in a large pan and fry the tofu until crispy on all sides. Then remove from the pan and put aside. Heat the remaining oil …
From biancazapatka.com
5/5 (3)Category Lunch & Dinner, Main Course, Salad, Side DishServings 2Estimated Reading Time 6 mins
From biancazapatka.com
5/5 (3)Category Lunch & Dinner, Main Course, Salad, Side DishServings 2Estimated Reading Time 6 mins
- Cook the rice according to the packaging instructions. Then, drain and set aside. Preferably, fluff with a fork now and then to avoid sticking.
- Prepare the vegetables and finely slice them (*as shown in the step-by-step pics above). I prefer using a grater for the carrots and a mandolin slicer for the zucchini and radishes.
- Drain the tofu well, then wrap in kitchen paper and squeeze out to remove any excess liquid. Then cut the tofu into cubes and marinate with the umami spice and the soy sauce.
- Heat 1 tablespoon of oil in a large pan and fry the tofu until crispy on all sides. Then remove from the pan and put aside.
See details
VEGETARIAN BIBIMBAP WITH TOFU {EASY KOREAN RECIPE} – …
Jan 19, 2022 Remove to a bowl, toss with 1/2 teaspoon soy sauce. Set aside. Heat 2 teaspoons olive oil in a large skillet. Add white parts of the green …
From wellplated.com
Reviews 2Category Main CourseCuisine Asian, KoreanTotal Time 50 mins
From wellplated.com
Reviews 2Category Main CourseCuisine Asian, KoreanTotal Time 50 mins
See details
BIBIMBAP - THE ULTIMATE BOWL MEAL - BUDGET BYTES
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.
From budgetbytes.com
From budgetbytes.com
See details
THE FOOD LAB JUNIOR: A BIBIMBAP RECIPE FOR ALL AGES
Oct 7, 2020 Add 2 teaspoons of sesame oil and heat until shimmering, then add the mushrooms and stir-fry until lightly browned , about 3 minutes. Transfer to a fifth small bowl. Season the beef with 2 teaspoons soy sauce, 2 teaspoons …
From seriouseats.com
From seriouseats.com
See details
SUPERFOOD BIBIMBAP WITH CRISPY TOFU. - HALF BAKED …
Jan 29, 2018 Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 2. Press the tofu with paper towels to remove as much water as possible. Slice into 1/4 inch thick slices and add to a gallon size ziplock …
From halfbakedharvest.com
From halfbakedharvest.com
See details
BIBIMBAP RECIPE - LOVE AND LEMONS
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 the pan and set aside.
From loveandlemons.com
From loveandlemons.com
See details
CLASSIC KOREAN BIBIMBAP RECIPE - THE SPRUCE EATS
Apr 6, 2022 Drain the cucumber strips using a sieve. The Spruce / Cara Cormack. Then, season spinach with 2 teaspoons sesame oil, 1 teaspoon of the salt, and 1 dash of the sesame seeds. The Spruce / Cara Cormack. Season …
From thespruceeats.com
From thespruceeats.com
See details
VEGAN BIBIMBAP WITH TOFU AND VEGETABLES - KOREAN …
Oct 4, 2015 Sauté the carrots for 1 - 2 minutes over medium high heat until slightly softened. Sprinkle with salt and pepper to taste. Remove the stems off the mushrooms and cut into 1/4-inch thin slices. Sauté in the lightly oiled pan for 2 …
From koreanbapsang.com
From koreanbapsang.com
See details
VEGAN BIBIMBAP WITH TOFU (KOREAN RICE BOWL) – NO SWEAT VEGAN
Jul 26, 2021 Make the quick pickled radishes: Place the sliced radishes in a shallow bowl and set aside. Add 2 tbsp rice wine vinegar, 2 tbsp agave or maple syrup, 1 tbsp water, and ¼ …
From nosweatvegan.com
From nosweatvegan.com
See details
EASY BIBIMBAP BOWL - 비빔밥 | PICKLED PLUM
How To Make Bibimbap Make the bibimbap sauce and set aside. Drain and slice the tofu into cubes and dust all sides with cornstarch. Fry the tofu in a pan until the cubes are golden …
From pickledplum.com
From pickledplum.com
See details
TOFU BIBIMBAP (OR DOLSOT BIBIMBAP) - CONNOISSEURUS VEG
May 25, 2017 Prepare the Rice Bowls. If using dolsots, place them in oven and turn on the heat to 450° degrees. Place 2 teaspoons of vegetable oil in medium skillet and place over medium-high heat. Add 1 garlic clove and shiitakes mushrooms. Stir-fry until tender, about 3 minutes.
From connoisseurusveg.com
From connoisseurusveg.com
See details
BIBIMBAP WITH TOFU, CUCUMBERS, SPINACH, SHIITAKES AND CARROTS
2 Persian cucumbers or 1/2 long European cucumber, thinly sliced; 6 ounces carrots (1 large), peeled and cut in matchsticks or grated; 1 large bunch spinach, stemmed, or 1 6-ounce bag …
From diningandcooking.com
From diningandcooking.com
See details
VEGAN BIBIMBAP WITH BAKED TOFU - KEEPING THE PEAS
Jan 6, 2021 Peel and grate the carrot, finely slice the cucumber, and radishes using a mandoline or knife. Step 2: Prepare the mushrooms. In a skillet add 1 tablespoon of tamari. …
From keepingthepeas.com
From keepingthepeas.com
See details
BIBIMBAP WITH TOFU, CUCUMBERS, SPINACH, SHIITAKES AND CARROTS
Look no further than NYTimes Cooking’s Bibimbap recipe. Ingredients FOR THE TOFU:1 tablespoon Asian sesame oil¼ cup soy sauce2 tablespoons mirin (sweet Japanese rice wine)1 …
From harvestclub.localrootsnyc.com
From harvestclub.localrootsnyc.com
See details
BIBIMBAP WITH TOFU, CUCUMBERS, SPINACH, SHIITAKES AND CARROTS …
Dec 18, 2014 - For this dish, instead of using the traditional Korean marinade, I use my favorite marinade for the tofu; it includes mirin, sweet Japanese rice wine. Pinterest. Today. Explore. …
From pinterest.ca
From pinterest.ca
See details
BIBIMBAP RECIPE
Jan 4, 2023 Cover with the lid, turn the heat to medium-high, bring to a boil, and cook for 5 minutes. Reduce the heat to low and simmer until the rice is tender and all the water is …
From simplyrecipes.com
From simplyrecipes.com
See details
VEGETARIAN RECIPE: KOREAN DOLSOT BIBIMBAP | KITCHN
Jan 25, 2012 Let sit 15 minutes. Heat a tablespoon of sesame oil in a pan and fry tofu, turning once, until golden. Remove tofu from pan. When cool enough to handle, cut into strips. Carrots: Heat a tablespoon of sesame oil in a pan. Add carrots and a pinch of salt and stir fry until cooked through. Remove from pan.
From thekitchn.com
From thekitchn.com
See details
BIBIMBAP WITH TOFU, CUCUMBERS, SPINACH, SHIITAKES AND …
Aug 23, 2015 - For this dish, instead of using the traditional Korean marinade, I use my favorite marinade for the tofu; it includes mirin, sweet Japanese rice wine. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love