Mixed Rice Dish Bibim Bap Recipes

Steps:

• Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Steps:

• In a bowl, stir together soy sauce, 1 tablespoon sesame oil, sugar, garlic, ginger and apple juice. Add beef, stir well, and set aside.
• Cook rice according to package directions.
• In a skillet, heat 1/2 tbsp sesame oil. Saute zucchini slices until tender, about 5 minutes. Transfer to a bowl. Add 1/2 tbsp oil to skillet. Saute mushrooms until tender, about 5 minutes. Add to zucchini.
• Blanch bean sprouts in boiling water for 1 minute; drain well.
• Cook beef in same skillet (do not add more oil) until fully browned. Set aside.
• Heat remaining tablespoon sesame oil in skillet. Add eggs and fry until whites are set but yolks remain runny.
• In a large bowl, place half the rice in a mound in the center. Add half the zucchini, half the mushrooms, half the bean sprouts, and half the carrots around the outside. Sprinkle half the beef over the vegetables. Top with a fried egg. Serve with chili paste and vinegar to taste. When ready to eat, break the yolk and stir everything together thoroughly.

Steps:

• Cook the rice as directed on package. (usually about 1.25-1.5 cups of water per cup of rice, bring to a boil, then simmer covered for 25 minutes).
• Combine granulated sugar and brown sugar. Add soy sauce and half of the garlic, stir with a spoon. Add ground beef, mix well, and set aside. (or chop chicken into bite size pieces, add to marinade, mix well).
• Quickly stirfry the corn kernels dry or in vegetable oil with a pinch of salt, set aside.
• Stirfry carrots with a teaspoon of sugar until soft. Set aside.
• Stirfry zucchini in sesame oil, add salt and pepper to taste. Set aside.
• Stirfry spinach in sesame oil with the remaining garlic, add salt and pepper to taste. Set aside.
• Cook the eggs over easy or sunnyside up, but leave the yolk a little runny.
• Stirfry ground beef until cooked through. Remove from pan and set aside. (for chicken, stirfry chicken, remove from pan, then thicken marinade in the pan).
• Mix the gochujang, sugar, and sesame seeds.
• Divide and arrange the vegetables neatly over the 5 bowls of rice, add ground beef, and place the egg on top.
• Mix together and enjoy!

Steps:

• Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
• On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
• Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
• To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.