Bibimbap with Bacon and Kimchi
Bibimbap with Bacon and Kimchi takes about 45 minutes from beginning to end. For $3.48 per serving, you get a main course that serves 4. One portion of this dish contains roughly 21g of protein, 22g of fat, and a total of 514 calories. A mixture of red cabbage, red pepper paste, red pepper flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Serious Eats has 58 fans. This recipe is typical of Korean cuisine. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is awesome. Kimchi Pizza with Bacon, Kimchi Spaghetti with Bacon, and Kimchi-Braised Chicken With Bacon are very similar to this recipe.
Servings: 4
Ingredients:
4 ounces bacon, chopped
1 cup bean sprouts
1 cup brown rice
1 carrot, julienned
4 eggs
2 medium cloves garlic, minced (about 2 teaspoons)
1 cup kimchi, drained and sliced
1/2 pound mushrooms (cremini or shiitake), cleaned, stems removed, caps sliced
1/2 head red cabbage, thinly sliced
1/4 teaspoon red pepper flakes
1/4 cup Korean red pepper paste (gochujang)
2 scallions (green parts only), sliced
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 pound spinach, stems removed
1 tablespoon sugar
Equipment:
sieve
rice cooker
bowl
frying pan
slotted spoon
paper towels
tongs
Cooking instruction summary:
Procedures 1 Toss brown rice in a mesh strainer and rinse under cold water. Transfer to a rice cooker and cover with 1 1/2 cups water and a pinch of salt. Turn the rice cooker on. It usually takes somewhere between 30 and 45 minutes to cook. If rice is not done, add another 1/2 cup of water and cook until tender. Fluff with a fork when done. 2 Meanwhile, in a medium bowl stir together red pepper paste, sugar, sesame oil, and three tablespoons water. Set aside. 3 Add bacon to a 12-inch cast iron or non-stick skillet and cook over medium heat, stirring occasionally, until crisp and fat has rendered, about 5 minutes. Remove pieces with a slotted spoon and transfer to paper towels, leaving behind the fat in the skillet. Use a spoon to carefully remove all but one tablespoon of the fat, keeping the extra in a small bowl. 4 With heat still on medium, add garlic and red pepper flakes. Cook until fragrant, about 30 seconds. Add mushrooms, stir well, and spread out into a single layer. Cook the mushrooms, stirring occasionally, until tender and browned, 3 to 5 minutes. Remove mushrooms and set aside. 5 Add a tablespoon of reserved bacon fat to the skillet and add bean sprouts. Cook, stirring occasionally, until lightly browned, about 2 minutes. Remove and set aside. 6 Add a tablespoon of reserved bacon fat (or vegetable oil if you're out of fat) to the skillet and add the spinach. Sprinkle with salt, and toss spinach in the fat with a pair of tongs. Cook until spinach has wilted, but still has some body, about 30 seconds. Sprinkle with a teaspoon of the sesame seeds. Remove and set aside. 7 When brown rice is done, divide between four large bowls. Around the edges of the inside of the bowl, start add the toppings on in any order you'd like. The final list includes mushrooms, bean sprouts, spinach, kimchi, carrot, red cabbage, and nori. Drizzle on some of the sauce. 8 Finally, add two tablespoons of bacon fat (or vegetable oil if you're out) to the skillet set over medium heat. Crack in the eggs and cook until the whites are set, but the yolk is still runny. Transfer a cooked egg to the center of each bowl. Garnish with scallions and sesame seeds. Serve with remaining sauce.
Step by step:
1. Toss brown rice in a mesh strainer and rinse under cold water.
2. Transfer to a rice cooker and cover with 1 1/2 cups water and a pinch of salt. Turn the rice cooker on. It usually takes somewhere between 30 and 45 minutes to cook. If rice is not done, add another 1/2 cup of water and cook until tender. Fluff with a fork when done.
3. Meanwhile, in a medium bowl stir together red pepper paste, sugar, sesame oil, and three tablespoons water. Set aside.
4. Add bacon to a 12-inch cast iron or non-stick skillet and cook over medium heat, stirring occasionally, until crisp and fat has rendered, about 5 minutes.
5. Remove pieces with a slotted spoon and transfer to paper towels, leaving behind the fat in the skillet. Use a spoon to carefully remove all but one tablespoon of the fat, keeping the extra in a small bowl.
6. With heat still on medium, add garlic and red pepper flakes. Cook until fragrant, about 30 seconds.
7. Add mushrooms, stir well, and spread out into a single layer. Cook the mushrooms, stirring occasionally, until tender and browned, 3 to 5 minutes.
8. Remove mushrooms and set aside.
9. Add a tablespoon of reserved bacon fat to the skillet and add bean sprouts. Cook, stirring occasionally, until lightly browned, about 2 minutes.
10. Remove and set aside.
11. Add a tablespoon of reserved bacon fat (or vegetable oil if you're out of fat) to the skillet and add the spinach. Sprinkle with salt, and toss spinach in the fat with a pair of tongs. Cook until spinach has wilted, but still has some body, about 30 seconds. Sprinkle with a teaspoon of the sesame seeds.
12. Remove and set aside.
13. When brown rice is done, divide between four large bowls. Around the edges of the inside of the bowl, start add the toppings on in any order you'd like. The final list includes mushrooms, bean sprouts, spinach, kimchi, carrot, red cabbage, and nori.
14. Drizzle on some of the sauce.
15. Finally, add two tablespoons of bacon fat (or vegetable oil if you're out) to the skillet set over medium heat. Crack in the eggs and cook until the whites are set, but the yolk is still runny.
16. Transfer a cooked egg to the center of each bowl.
17. Garnish with scallions and sesame seeds.
18. Serve with remaining sauce.
Nutrition Information:
covered percent of daily need
