Best Bibimbap With Beef Winter Squash Spinach And Cucumber Recipes

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)

Bibimbap (Korean Rice With Mixed Vegetables) image

Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

1 English cucumber, cut into matchsticks
¼ cup gochujang (Korean hot pepper paste)
1 bunch fresh spinach, cut into thin strips
1 tablespoon soy sauce
1 teaspoon olive oil
2 carrots, cut into matchsticks
1 clove garlic, minced
1 pinch red pepper flakes
1 pound thinly-sliced beef top round steak
1 teaspoon olive oil
4 large eggs
4 cups cooked white rice
4 teaspoons toasted sesame oil, divided
1 teaspoon sesame seeds
2 teaspoons gochujang (Korean hot pepper paste), divided

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.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 63 g, Cholesterol 242.9 mg, Fat 19.3 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 5 g, Sodium 573.9 mg, Sugar 6.6 g

BIBIMBAP WITH BEEF, WINTER SQUASH, SPINACH AND CUCUMBER

Bibimbap With Beef, Winter Squash, Spinach and Cucumber image

Bibimbap is a classic Korean mixed-rice dish. In traditional bibimbap, a large serving of rice is placed in the center of a hot bowl and surrounded with small amounts of meat - usually beef - and seasoned vegetables that include a mixture of cultivated vegetables (cucumber, carrot, daikon or turnips, spinach, lettuce, mushrooms) and wild items like fiddlehead ferns and reconstituted dried toraji (bellflower roots). A fried egg is often placed on top of the rice, and diners stir everything together. This recipe breaks with traditional bibimbap by using brown rice (you could also use barley, quinoa or another grain of your choice). As for the winter squash and spinach? The recipe is a template: use whatever vegetables you like.

Provided by Martha Rose Shulman

Time 1h30m

Yield 4 servings.

Number Of Ingredients 28

Ingredients

8 ounces beef, like top sirloin, thinly sliced across the grain
1 tablespoon soy sauce
1 teaspoon sugar or brown sugar
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds
1 to 2 garlic cloves, to taste, minced or puréed
A half-inch piece of ginger, minced
2 scallions, finely chopped
Freshly ground pepper to taste
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 large garlic cloves, minced or puréed
2 to 3 scallions, minced
1 tablespoon toasted sesame seeds
Salt to taste
Korean red pepper paste (kochujang) to taste (available at Korean markets) (optional)
2 Persian cucumbers or 1/2 long European cucumber, thinly sliced
1/2 pound winter squash, like butternut, peeled and sliced or cut in 3/4-inch dice
1 12-ounce bunch spinach, stemmed and washed, or 1 6-ounce bag baby spinach
6 fresh shiitake mushrooms, stemmed and sliced
Soy sauce to taste
1 tablespoon canola oil
1 1/2 to 2 cups brown rice, barley, quinoa or another grain of your choice, cooked (keep hot)
4 eggs (optional)
Korean red pepper paste (kochujang) to taste (available at Korean markets)
2 sheets nori seaweed (kimgui), lightly toasted* and cut into thin strips (optional)
2 teaspoons toasted sesame seeds or black sesame seeds
Toast nori sheets (if not toasted already) by quickly passing them over a gas flame (hold with tongs) until crisp.

Steps:

Marinate the beef. Mix together the soy sauce, sesame oil, sesame seeds, garlic, ginger, scallions and pepper and toss with the sliced beef. Refrigerate for 30 minutes.
Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside.
While the beef is marinating, toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. Set aside in the refrigerator.
Steam the squash over an inch of boiling water until tender, about 10 minutes. Remove from the heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture. Add salt or soy sauce to taste.
Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.
Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact. Add the canola oil. Stir-fry the beef for 3 to 5 minutes, until lightly browned, and remove to a plate. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.
Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.
Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the meat and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.

BIBIMBAP BY CHEF ESTHER CHOI RECIPE BY TASTY

Bibimbap By Chef Esther Choi Recipe by Tasty image

Here's what you need: ribeye steak, green onions, red chili, garlic, soy sauce, sesame oil, sugar, mirin, fresh spinach, sesame oil, salt, bean sprout, yellow squash, zucchini, daikon radish, water, carrot, dried shiitake mushroom, hot water, garlic, gochugaru, sesame seeds, cucumber, purple rice, fried eggs, green onions, nori seaweed, kimchi, gochujang

Provided by Pierce Abernathy

Categories Dinner

Yield 4 servings

Number Of Ingredients 29

Ingredients

8 oz ribeye steak, thinly sliced
2 green onions, chopped
½ red chili, thinly sliced
1 clove garlic, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons sugar
1 teaspoon mirin
1 cup fresh spinach
½ cup sesame oil, divided, plus 1 tablespoon
3 tablespoons salt, divided
¼ cup bean sprout
½ yellow squash, julienned
½ zucchini, julienned
¼ cup daikon radish, julienned
¼ cup water
½ carrot, julienned
¼ cup dried shiitake mushroom
½ cup hot water
2 cloves garlic, minced, divided
1 tablespoon gochugaru
2 teaspoons sesame seeds, plus more for garnish
1 cucumber, halved lengthwise, seeded and sliced
4 cups purple rice, cooked - equal portions of white, black, and brown rice
4 fried eggs
2 green onions, cut into 2-inch (5-cm) pieces, thinly sliced
1 tablespoon nori seaweed, thinly sliced
¼ cup kimchi, thinly sliced, for serving
¼ cup gochujang, for serving

Steps:

To marinate the meat, add the ribeye to a medium bowl with the green onion, red chili, garlic, soy sauce, sesame oil, sugar, and mirin. Mix until the meat is well-coated. Marinate in the refrigerator for at least 30 minutes.
Bring a large pot of water to boil over high heat and season generously with salt. Blanch the spinach for 30 seconds, transfer to an ice bath to shock, and drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, a pinch of salt, and pepper.
Blanch the bean sprouts for 1-2 minutes, then shock the ice bath. Strain and pat dry with a paper towel. Transfer to a small bowl and season with 1 teaspoon sesame oil, a pinch of salt, and pepper.
In a medium skillet over medium heat, add 1 tablespoon of sesame oil, the yellow squash, and 1 teaspoon salt. Sauté for 2-3 minutes, until the squash is softened. Set the squash aside in a small bowl.
In the same skillet over medium heat, add another tablespoon of sesame oil, the zucchini, and 1 teaspoon of salt. Sauté for 2-3 minutes, until the zucchini is softened. Set aside in a small bowl.
Add another tablespoon of sesame oil, the daikon, and a teaspoon of salt to the same skillet and for sauté over medium heat for 30 seconds. Add ¼ cup (60 ml) of water and cook until liquid has evaporated, 4-5 minutes. Set aside in a small bowl.
In the same skillet over medium heat, add another tablespoons of sesame oil, the carrots, and 1 teaspoon of salt and sauté for 2-3 minutes, until softened. Set aside in a small bowl.
In a small bowl, pour the hot water over the dried mushrooms and soak for 5 minutes, or until the mushrooms have softened. Wring out excess moisture from the mushrooms and thinly slice.
In the skillet over medium heat, add 1 tablespoon of sesame oil and sauté 1 minced clove of garlic for 30 seconds, or until fragrant. Add the mushrooms and sauté for 2-3 minutes more. Set aside in a small bowl.
Add the remaining ¼ cup (60 ml) of sesame oil to a liquid measuring cup or small bowl. Add 2 teaspoons of salt, the remaining minced garlic clove, the gochugaru, and sesame seeds and whisk to combine.
Pour a bit of the seasoned oil over the sautéed beans sprouts, sliced cucumber, and blanched spinach, tossing with your fingers to coat.
Heat a large skillet over high heat, then add the ribeye and marinade and stir-fry for 2-3 minutes, until the beef is browned. Remove the pan from the heat.
Assemble the bibimbap: Place the rice in the center of a shallow dish. Add the cucumber, mushrooms, zucchini, carrots, daikon, spinach, bean sprouts, and yellow squash around the sides of the rice. Scoop the beef into the center of the rice and top with the fried egg. Garnish with thinly sliced green onions and nori and a sprinkle of sesame seeds.
Serve the bibimbap with kimchi and gochujang. To eat, mix everything together.
Enjoy!