Crispy Skillet Rice With Gochujang Ground Beef And Kimchi Recipes

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RICE BOWLS WITH TOFU AND KIMCHI

They key to a really standout grain or rice bowl meal is to mix up different textures, temperatures and flavors. Try combining raw and cooked elements along with mild and bold flavors. In this recipe, the tofu is glazed with a lightly sweet mixture which offsets the freshness of cucumbers and bell peppers and the sharp garlicky flavor of kimchee.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Rice Bowls with Tofu and Kimchi image

Steps:

  • Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
  • Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
  • Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
  • Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
  • Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.

Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 469 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams

1 1/4 cups short-grain brown rice
Kosher salt
1 16-ounce package extra-firm tofu, drained
2 tablespoons vegetable oil
1 cup drained kimchi, roughly chopped, plus 2 tablespoons brine
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon hoisin sauce
2 teaspoons packed light brown sugar
1/4 seedless cucumber, thinly sliced
1/2 yellow bell pepper, thinly sliced
6 small radishes, thinly sliced
2 small scallions, thinly sliced

SCARE-REAN SKULL (KOREAN BEEF BULGOGI AND CUCUMBER KIMCHI)

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13



Scare-rean Skull (Korean Beef Bulgogi and Cucumber Kimchi) image

Steps:

  • In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
  • In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
  • Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
  • Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
  • Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.

2 cups soy sauce
3/4 cup dark brown sugar
3 tablespoons sesame seeds
1 teaspoon grated garlic
1 teaspoon grated ginger
1 boneless rib-eye steak, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon gochugaru or crushed red pepper flakes
1 English cucumber, thinly sliced
2 tablespoons vegetable oil
3 cups cooked white rice

Q'S SEOUL BULGOGI AND KIMCHI

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16



Q's Seoul Bulgogi and Kimchi image

Steps:

  • Cook the hot dogs in boiling water, or on a grill or in a frying pan. Toast the buns in the oven with a little butter. While the buns are toasting, heat a saute pan over medium heat with the cooking oil. Add Q's Bulgogi and cook until meat is cooked through, 2 to 3 minutes.
  • When the hot dogs are done cooking, remove the buns from the oven and place a hot dog in each bun. On one side of each hot dog place 1 tablespoon cooked Q's Bulgogi. On the other side place 1 tablespoon kimchi. Drizzle Sriracha over the entire hot dog. Serve.
  • Cut the steak into ribbons about 1/4-inch long and thick. Combine the steak with the soy sauce, honey, vinegar, ginger, Sriracha, garlic, pepper and sugar. Mix thoroughly and place in a storage container to marinate in the fridge at least 30 minutes until ready to use.

4 all-beef hot dogs
4 New England-style hot dog buns
Butter
1 tablespoon cooking oil
4 tablespoons Q's Bulgogi, recipe follows
4 tablespoons store-bought kimchi, chopped
4 teaspoons Sriracha
1 pound skirt steak (cleaned of all thick fat, leave thin layers of fat)
1/4 cup soy sauce
1/8 cup honey
1/8 cup rice wine vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons minced garlic
2 teaspoons coarse ground black pepper
1/2 teaspoon granulated sugar

SIMPLE SKILLET RICE

A friend of mine from work taught me the concept of cooking rice in a skillet years ago and it's basically how I prepare "plain" rice most of the time. You can serve something over it, beside it, or add cooked meats to it before adding the liquid. Chicken, smoked sausage, hamburger, whatever you like. It's pretty neutral.

Provided by KissaMew

Categories     White Rice

Time 25m

Yield 1 skillet, 4-6 serving(s)

Number Of Ingredients 7



Simple Skillet Rice image

Steps:

  • In a medium to large skillet, melt butter. Add rice, dried garlic, dried onion and black pepper.
  • Stirring quite frequently, saute' the mix until the rice changes to a pale brown color.
  • Shake the can of broth, then open it and carefully pour it into the skillet with the rice.
  • If you want to add pre-cooked meats and canned vegetables(frozen vegetables will add more time to cooking), do this now -- otherwise:.
  • Add water to the point where the liquid is two times the amount of the rice, a 2 to 1 ratio. This is a key to success with this rice.
  • Stir to mix it all, while bringing it to a boil.
  • Turn your heat down to a simmer and cover your skillet.
  • Cook for 18 to 20 minutes without lifting the cover (this is another key to success with this rice). I prefer glass lids for my pots and skillets so I can see inside my skillet without lifting the lid.
  • When your rice gets holes that look like you've poked your finger in it all over, it is most likely done.
  • At this point lift the lid and stir the rice to see if it's finished and to relieve the heat at the bottom and mix flavor.

Nutrition Facts : Calories 476.5, Fat 24.1, SaturatedFat 14.9, Cholesterol 61, Sodium 535.9, Carbohydrate 56.5, Fiber 1, Sugar 0.5, Protein 7.4

1 1/2 cups long grain white rice
1/2 cup butter (or 1 stick)
1 (14 ounce) can chicken broth (or Beef)
1 teaspoon instant minced garlic
1 teaspoon dried onion flakes
1/2 teaspoon fresh coarse ground black pepper
1 (14 ounce) can water

EASY CHEESY GROUND BEEF AND RICE SKILLET

An easy quick one skillet recipe with lots of taste, which makes this perfect for a weeknight meal, also a great recipe to use up any leftover rice, if you don't have 3 cups leftover cooked rice just add in what ever you have! All ingredient amounts can be adjusted to suit taste. If you really want to intensify this skillet dish even more, omit the seasoned salt and hot sauce in this recipe and add in a couple tablespoons of recipe#186029 I keep this handy to use in many recipes!

Provided by Kittencalrecipezazz

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15



Easy Cheesy Ground Beef and Rice Skillet image

Steps:

  • In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat.
  • Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper.
  • Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through.
  • Remove from heat and stir in the grated cheddar cheese until melted and combined.
  • Top with crushed corn chips just before serving.

Nutrition Facts : Calories 454.4, Fat 23.8, SaturatedFat 11.1, Cholesterol 81.1, Sodium 594, Carbohydrate 33.8, Fiber 0.9, Sugar 2.4, Protein 24.8

1 lb ground beef
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
1 small green bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped (optional)
1 tablespoon oxo beef bouillon powder (or use 2 small packages bouillon powder)
seasoning salt or white salt, to taste
black pepper, to taste
3 cups cooked rice
1 (10 ounce) can cream of mushroom soup, undiluted
1/3 cup green chili (or to taste)
1/2 cup beef broth or 1/2 cup water
hot sauce or Tabasco sauce
1 1/2 cups grated cheddar cheese
1 -2 cup coarsley crushed corn chips

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