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Before you jump to Quick & Easy Bibim Bap (Korean) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
Changing light bulbs is actually as good an area get started on as any. This will certainly go outside of the kitchen, nevertheless that is okay. The usual light bulbs are the incandescent type, which should be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more at first, but they last ten times longer, and use less electricity. One of the extras is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will certainly end up at a landfill site. Coupled with different light bulbs, you should learn to leave the lights off when they are not needed. In the kitchen is where you’ll regularly come across members of a family, and often the lights are not turned off until the last person goes to bed. This likewise takes place in the rest of the house, but we are trying to save money in the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off when you don’t need them.
As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. It is pretty uncomplicated to live green, of course. It’s concerning being sensible, more often than not.
We hope you got benefit from reading it, now let’s go back to quick & easy bibim bap (korean) recipe. To cook quick & easy bibim bap (korean) you need 18 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Quick & Easy Bibim Bap (Korean):
- Take rice + water for cooking
- Get Seasoned gochujang: http://chezshinae.blogspot.com/2013/11/basic-seasoned-gochujang.html
- Use minced garlic (about 4 large cloves)
- Take vegetable or regular olive oil
- Provide medium head of cabbage sliced into 1/8" strips
- Get large carrot, julienned
- Use medium zucchini, julienned
- Use kosher salt
- Prepare toasted sesame oil
- Use (My related knife skills video HERE.)
- Provide oil
- Prepare 80/20 ground beef OR 1 8 oz basket of mushrooms if you're going vegetarian (sliced)
- Use soy sauce
- Take sugar
- Get toasted sesame oil
- You need green onion, chopped (whites included)
- You need eggs for topping
- You need optional: julienned cucumber for garnish and crunch (I didn't have any on hand when I made this)
Steps to make Quick & Easy Bibim Bap (Korean):
- So before I start, you might look at all these steps and think WHAT DO YOU MEAN - QUICK & EASY??? Trust me - it's way quicker and easier than the traditional way. ;)
- Put your rice on to cook per your usual method, whether that be stovetop or rice cooker.
- Make your seasoned gochujang. (Or, if you like it plain, don't season it and save yourself yet more time! :D)
- Do the knifework on your veg.
- In a large saute pan or wok, bring 1.5 Tablespoons of oil up to high heat, then put in your cabbage, carrots, zucchini, salt, 1 Tablespoon minced garlic, and 1 Tablespoon toasted sesame oil and toss just to evenly distribute the seasoning and oil throughout the veg and no longer. You want the veg to retain a lot of crunch. (Or, as I suggested earlier, just chop it up slightly finer and go raw with it.) Set the veg aside on a platter, spreading it out in a thin single layer to cool.
- In the same pan or wok, add a Tablespoon of oil, bring it back up to temp, and put your ground beef in, breaking it up with a spoon or spatula as you go. When you've thoroughly broken up the ground beef, add in 1 Tablespoon minced garlic, 2.5 Tablespoons soy sauce, 1 Tablespoon sugar, 1 Tablespoon toasted sesame oil, and the green onions and toss all ingredients until the seasoning is evenly distributed. Let the beef continue to cook and soak up the seasoning for another 2 or 3 minutes.
- If you're using mushrooms, saute them until they begin to brown and then add the same seasonings as with the ground beef. That combination of ingredients, BTW, is your most basic beef bulgogi seasoning. Set aside. At this point, your rice is probably cooked through and should be fluffed so it doesn't get sticky.
- In a separate well oiled pan, fry up as many sunny side up eggs as bowls of bibim bap you're planning to serve. I find that starting off with a not quite fully preheated medium heat and not higher greatly increases your chance of thoroughly cooked whites without cooking the yolk, which you don't want for this dish. Unless you're runny yolk averse, in which case, cook the yolk as much as you need not to gross yourself out.
- While your eggs are cooking, begin to assemble your bibim bap. Layering 1 to 1.5 cups cooked rice (depending on your appetite), followed by 1/6 to 1/4 of the veg that you've cooked, followed by 1/6 to 1/4 of the meat or mushrooms you've cooked, followed by a fried egg, and then followed by a gently placed big pinch of julienned cucumber if you like right on top.
- Drizzle with a little bit of toasted sesame oil and serve with the gochujang on the side so each diner can season their bibim bap to taste. If you're new to gochujang, I recommend starting off with a teaspoon or so. I usually find about a Tablespoon or so to my liking - hot enough without making the dish too salty. And then, because the name of the dish requires it, MIX everything together - as you would gently toss a salad - so you get some of each component of the dish in every bite.
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