Best 2 Bibimbap By Chef Esther Choi Recipe By Tasty Recipes

**Bibimbap: A Delightful Korean Dish with Endless Variations**

Bibimbap, a beloved Korean dish, is a vibrant and flavorful combination of rice, vegetables, meat, and a fried or raw egg. The word "bibimbap" translates to "mixed rice," and this dish is all about the harmonious blend of textures and flavors. Originating in the Jeonju region of Korea, bibimbap has become a popular dish enjoyed nationwide and around the world.

This article presents three distinct bibimbap recipes: a classic bibimbap, a vegetarian bibimbap, and a spicy bibimbap. Each recipe offers a unique take on this Korean staple, catering to different dietary preferences and taste buds.

The classic bibimbap recipe stays true to the traditional version, featuring tender marinated beef, an assortment of colorful vegetables, and a savory gochujang sauce. The vegetarian bibimbap is a delightful plant-based option, packed with a variety of roasted vegetables, tofu, and a flavorful vegan sauce. Lastly, the spicy bibimbap brings the heat, combining spicy gochujang with a selection of vegetables and meat, resulting in a dish that is sure to tantalize your taste buds.

Whether you're a fan of classic Korean flavors or prefer a plant-based or spicy twist, these bibimbap recipes have something for everyone. Get ready to embark on a culinary journey to Korea with these delicious and versatile dishes.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BIBIMBAP RECIPE BY TASTY

Chicken Bibimbap Recipe by Tasty image

This Chicken Bibimbap is flavor-packed and makes a perfect lunch or dinner to share with a friend. You'll start by tossing chicken in an easy garlic-soy marinade that will ensure your chicken is crisp and caramelized when you cook it. Then, you'll keep building the dish with cooked carrots, spinach, and shiitake mushrooms. Fry up a couple of eggs and you're ready to serve a delicious meal.

Provided by Katie Aubin

Categories Dinner

Time 1h

Yield 2 servings

Number Of Ingredients 18

Ingredients

3 cloves garlic, minced, divided
2 teaspoons fresh ginger, minced
2 scallions, thinly sliced, plus 1 bunch, sliced on the bias, divided
¼ cup soy sauce
4 tablespoons sesame oil, plus 2 tablespoons, divided
1 tablespoon mirin
1 tablespoon light brown sugar
1 lb boneless, skinless chicken thighs, sliced into 1/2 inch (1 1/4 cm) strips
4 cups fresh spinach
kosher salt, to taste
freshly ground black pepper, to taste
2 large carrots, julienned
8 oz shiitake mushroom, stems removed, thinly sliced
1 tablespoon unsalted butter
2 large eggs
sushi rice, cooked
1 cup cabbage kimchi
persian cucumber, thinly sliced

Steps:

In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.
Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.
In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.
In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.
In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.
Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.
To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.
Enjoy!

Nutrition Facts : Calories 887 calories, Carbohydrate 27 grams, Fat 57 grams, Fiber 9 grams, Protein 70 grams, Sugar 11 grams

BIBIMBAP

Bibimbap image

Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning "fire meat", bulgogi is thinly sliced, usually rib-eye or sirloin, marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 26

Ingredients

Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows
1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Steps:

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
Gochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your bibimbap.
Don't be afraid to experiment. There are many different variations of bibimbap, so feel free to customize it to your own taste.
Make sure to cook the rice properly. The rice should be cooked until it is fluffy and tender.
Don't overcook the vegetables. The vegetables should be cooked just until they are tender-crisp.
Use a variety of colors and textures. This will make your bibimbap more visually appealing.
Serve the bibimbap hot. This will help the flavors to meld together.

Conclusion:

Bibimbap is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and rice, and it is also a healthy and satisfying meal. If you are looking for a new and exciting dish to try, bibimbap is a great option.