BIBIMBAP BOWL

Bibimbap Bowl image

Rachael Ray makes a Korean-style meal in a bowl, loaded with protein, vegetables, sticky rice and an egg on top.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 34

Ingredients

3 cups water
1 1/2 cups short-grain or medium-grain rice, soaked in water for 30 minutes and drained (see Cook's Note)
3 tablespoons gochujang
3 tablespoons hot water
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
2 cloves garlic, grated
3 tablespoons high-temp cooking oil
1 pound maitake or mixed mushrooms, trimmed and pulled apart or sliced
Salt and pepper
2 shallots, peeled and chopped
6 cloves garlic, chopped or grated
1/2 cup Shaoxing or fino sherry
2 tablespoons high-temp cooking oil
1 bundle white or rainbow or green asparagus, thinly sliced on a bias
Salt and pepper
Juice of 1 lemon or lime
2 tablespoons high-temp cooking oil
1 pound ground beef, pork or plant-based meat
Salt and pepper
1 tablespoon soy sauce or shoyu
1 tablespoon toasted sesame oil
1 tablespoon chili-garlic paste or sriracha
1 tablespoon high-temp cooking oil
4 cloves garlic, grated or chopped
1 pound stemmed spinach or chard
Salt and pepper
1 tablespoon toasted sesame oil
3 tablespoons toasted sesame seeds
2 tablespoons unsalted butter
4 large eggs
Mung bean sprouts, for serving
Scallions, thinly sliced on bias

Steps:

For the rice: Bring the water to a boil in a pot. Add the rice and bring back to a boil; boil for 5 minutes, uncovered. Cover, reduce heat to low and cook 7 minutes more until water absorbs. Remove from heat and let stand 5 to 10 minutes to serve.
For the bibimbap sauce: Whisk up gochujang, water, brown sugar, sesame oil, vinegar and garlic in small bowl and serve in ramekins on side of bowls for topping.
For the mushrooms: Heat oil in medium-large nonstick skillet over high heat. Brown mushrooms, reduce heat to medium, add salt, pepper, shallots and garlic and toss 1 to 2 minutes. Add Shaoxing or sherry and let it absorb. Transfer mushrooms to a bowl or platter and return skillet to heat for the asparagus.
For the asparagus: Heat oil in skillet over medium-high heat. Add asparagus and saute 3 minutes. Add salt, pepper and juice of 1 lemon or lime. Transfer asparagus to a bowl or platter and reserve skillet for the chard.
For the protein: Heat oil over medium-high heat in separate nonstick skillet, add meat and break it up with a wooden spoon. Cook until browned, about 5 minutes, then season with salt and pepper. Stir in soy sauce, sesame oil and chili garlic paste.
For the spinach or chard: Meanwhile, heat oil over medium to medium-high heat in reserved skillet; add garlic and stir 1 minute. Wilt in spinach, season with salt and pepper, add sesame oil and seeds, remove from heat and transfer to a bowl.
For the eggs: When ready to serve, melt butter over medium heat in small nonstick skillet. Add eggs, cover pan and cook to easy or medium, 3 to 5 minutes.
Fill bowls with rice and arrange toppings: protein of choice, vegetables and bean sprouts. Top with scallions and egg and pass sauce.