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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 Guidelines For Living Green And Spending less Inside the Kitchen.
Remember when the only people who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. The kitchen is a good place to begin saving energy by going much more green.
Start out with exchanging the bulbs. Accomplish this for the whole house, not only the kitchen. You really need to change your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more in the beginning, these bulbs last as long as ten of the standard type as well as using a lot less energy. Changing the light bulbs would certainly keep plenty of bulbs out of the landfills, and that is good. Coupled with different light bulbs, you need to learn to leave the lights off when they are not needed. The kitchen lights specifically tend to be left on the whole day, just because the family tends to spend a lot of time there. This likewise happens in the rest of the house, but we have been trying to save money in the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off when you don’t need them.
As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living just isn’t that tough. A lot of it is simply using common sense.
We hope you got insight from reading it, now let’s go back to quick & easy bibim bap (korean) recipe. You can cook quick & easy bibim bap (korean) using 18 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Quick & Easy Bibim Bap (Korean):
- Provide 2 cups rice + water for cooking
- You need Seasoned gochujang: http://chezshinae.blogspot.com/2013/11/basic-seasoned-gochujang.html
- Provide 2 Tablespoons minced garlic (about 4 large cloves)
- Prepare 1.5 Tablespoons vegetable or regular olive oil
- Prepare 1/4 medium head of cabbage sliced into 1/8" strips
- Prepare 1 large carrot, julienned
- Prepare 1 medium zucchini, julienned
- Take 1/2-3/4 teaspoons kosher salt
- Prepare 1 Tablespoon toasted sesame oil
- Get (My related knife skills video HERE.)
- You need 1 Tablespoon oil
- Take 1 pound 80/20 ground beef OR 1 8 oz basket of mushrooms if you're going vegetarian (sliced)
- Provide 2.5 Tablespoons soy sauce
- Take 1 Tablespoon sugar
- Provide 1 Tablespoon toasted sesame oil
- Prepare 1 green onion, chopped (whites included)
- Provide eggs for topping
- Use 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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