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
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
SCARE-REAN SKULL (KOREAN BEEF BULGOGI AND CUCUMBER KIMCHI)
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.
Q'S SEOUL BULGOGI AND KIMCHI
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.
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
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
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
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
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