Best 3 Bibimbap With Beef Winter Squash Spinach And Cucumber Recipes

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

Bibimbap is a delightful and versatile Korean dish that combines an array of ingredients over rice. The word "bibimbap" literally translates to "mixed rice," and it is a testament to the dish's customizable nature. The base of bibimbap is typically white rice, though variations may include barley, brown rice, or quinoa. Upon this foundation, a colorful assortment of toppings is added, creating a visually appealing and taste-bud tantalizing dish. Common additions include marinated beef or tofu, sautéed vegetables like spinach, bean sprouts, and zucchini, and a fried or sunny-side-up egg. The final touch is a dollop of spicy gochujang (Korean chili paste) or a drizzle of sesame oil, adding a burst of flavor and richness. Bibimbap is a beloved dish in Korea and beyond, enjoyed for its nutritional balance, vibrant colors, and endless possibilities for customization. Get ready to explore the diverse recipes in this article, each offering a unique take on this Korean culinary gem.

**Recipes in this article:**

1. **Classic Beef Bibimbap:** Experience the traditional flavors of bibimbap with this classic recipe. Marinated beef, sautéed vegetables, and a fried egg come together over a bed of white rice, topped with gochujang and sesame oil.
2. **Winter Squash Bibimbap:** This hearty variation features roasted winter squash as the star ingredient. Combined with tender beef, sautéed spinach, and a drizzle of sesame oil, this bibimbap offers a comforting and flavorful meal.
3. **Spinach and Cucumber Bibimbap:** For a lighter and refreshing take on bibimbap, try this recipe with spinach and cucumber. Instead of meat, this dish showcases the vibrant flavors of sautéed spinach, cucumber, and bean sprouts, topped with a sunny-side-up egg and a drizzle of sesame oil.
4. **Easy Vegan Bibimbap:** Cater to vegan preferences with this plant-based version of bibimbap. Tofu takes the place of beef, and the sautéed vegetables include hearty additions like broccoli and carrots. A drizzle of gochujang and sesame oil completes this delicious and nutritious dish.
5. **Quinoa Bibimbap with Roasted Sweet Potatoes:** This recipe adds a healthy twist to bibimbap by using quinoa instead of rice. Roasted sweet potatoes, sautéed spinach and mushrooms, and a sprinkle of toasted sesame seeds create a colorful and satisfying meal.

Here are our top 3 tried and tested recipes!

BIBIMBAP

Bibimbap image

I love the spicy, savory taste of Korean bibimbap, but I couldn't find a recipe here. I looked online and talked to some Korean friends, and this was the result. I hope you enjoy this dish as much as I have! To eat, just mix everything in the bowl together and enjoy with Korean hot chile sauce!

Provided by tif

Categories World Cuisine Recipes Asian Korean

Time 1h20m

Yield 2

Number Of Ingredients 20

Ingredients

3 tablespoons soy sauce
3 tablespoons white sugar
5 tablespoons sesame oil, divided, or to taste
1 tablespoon garlic, minced
1 teaspoon minced fresh ginger root
½ pound beef brisket, thinly sliced, or to taste
1 cup uncooked white rice
1 ½ cups water
1 cup dried shiitake mushrooms
1 small eggplant, cut into 1/4-inch slices
salt to taste
1 small yellow squash, cut into 1/4-inch slices
2 carrots, chopped
1 cup broccoli florets
1 cup bean sprouts
2 eggs
1 ½ tablespoons rice vinegar
4 leaves red leaf lettuce, cut widthwise into strips
1 daikon radish, peeled and cut into matchsticks
2 green onions, chopped

Steps:

Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
Place mushrooms in a bowl of warm water. Soak for 20 minutes.
Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

Nutrition Facts : Calories 1358.1 calories, Carbohydrate 184.9 g, Cholesterol 232.5 mg, Fat 57.1 g, Fiber 24.4 g, Protein 40.3 g, SaturatedFat 13.1 g, Sodium 1665.7 mg, Sugar 35.5 g

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

VEGETABLE BIBIMBAP

Vegetable Bibimbap image

This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 45m

Number Of Ingredients 12

Ingredients

1 1/2 cups long-grain white rice
5 ounces baby spinach (5 cups)
2 1/4 teaspoons vegetable oil
3 carrots, cut into thin matchsticks
1 garlic clove, thinly sliced
4 scallions, white and green parts separated and thinly sliced
3/4 pound shiitake mushrooms, trimmed, thinly sliced
1 English cucumber, cut into thin matchsticks
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
Sriracha sauce, for serving

Steps:

In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel.
Wipe out skillet; heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.
Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.

Nutrition Facts : Calories 494 g, Fat 13 g, Fiber 7 g, Protein 16 g, SaturatedFat 3 g

Tips:

To save time, you can use pre-cooked rice. If you're using fresh rice, cook it according to the package instructions.
If you don't have winter squash, you can substitute another type of squash, such as butternut squash or zucchini.
You can also add other vegetables to this dish, such as carrots, broccoli, or mushrooms.
To make the beef marinade more flavorful, add a tablespoon of soy sauce or oyster sauce.
If you don't have a grill, you can cook the beef in a skillet over medium heat.
To make the fried egg, heat a little oil in a nonstick skillet over medium heat. Crack an egg into the skillet and cook until the white is set and the yolk is still runny.
To assemble the bibimbap, place a bowl of rice in the center of a large plate. Arrange the beef, vegetables, and fried egg around the rice.
Drizzle the bibimbap with gochujang sauce and sesame oil. Top with sesame seeds and green onions.

Conclusion:

Bibimbap is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover vegetables and protein. This recipe for bibimbap with beef, winter squash, spinach, and cucumber is a hearty and flavorful meal that's perfect for a cold night. The beef is marinated in a flavorful sauce and grilled to perfection. The winter squash is roasted until tender and caramelized. The spinach and cucumber add a refreshing crunch. And the gochujang sauce adds a spicy and tangy flavor. This bibimbap is sure to be a hit with your family and friends.