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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 Deciding on Healthy Fast Food.
Almost each and every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is certainly excellent advice. Occasionally, though, the last thing you need is to have to make a meal from scratch. Once in a while you only want to check out the drive through while you are on your way home and finish the day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet regime? This is because most famous fast food restaurants on the market are trying to “healthy up” their menus. Here is how to eat healthfully when you reach the drive through.
Aim for the side dishes. It wasn’t that long ago that all you could get in a fast food cafe was French Fries. Today almost all of the most popular fast food franchises have increased their choices. Now plenty of them provide salads. You may also pick out Chili. Baked potatoes may also be ordered. You can choose fruit. There are many healthful options that do not include putting something deep fried into your body. When selecting your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you do this you may keep your fat content as well as your calorie counts low.
Standard logic tells us that one certain way to get healthy and shed pounds is to by pass the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make beneficial choices, there is not any reason you can’t visit your drive through now and then. Often what you require most is just to have somebody else do the cooking. If you choose healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to quick & easy bibim bap (korean) recipe. You can have quick & easy bibim bap (korean) using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Quick & Easy Bibim Bap (Korean):
- You need rice + water for cooking
- Get Seasoned gochujang: http://chezshinae.blogspot.com/2013/11/basic-seasoned-gochujang.html
- You need minced garlic (about 4 large cloves)
- Get vegetable or regular olive oil
- Use medium head of cabbage sliced into 1/8" strips
- Get large carrot, julienned
- Take medium zucchini, julienned
- You need kosher salt
- Prepare toasted sesame oil
- Prepare (My related knife skills video HERE.)
- Get oil
- You need 80/20 ground beef OR 1 8 oz basket of mushrooms if you're going vegetarian (sliced)
- Take soy sauce
- Use sugar
- You need toasted sesame oil
- Use green onion, chopped (whites included)
- Use eggs for topping
- Provide optional: julienned cucumber for garnish and crunch (I didn't have any on hand when I made this)
Instructions 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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