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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 The Very Best Approach to Track Your Food.
When you first start your diet one of the things you will learn right away is that maintaining a food journal is very helpful. Keeping a food log makes it possible to recognize the foods you are eating as well as the foods you arent eating. One example is that, after tracking your nutrition for a few days you might realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. Writing all of it down will allow you to see precisely which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
Write down exactly what time of day it is when you eat. This will help you figure out what times of day you feel the most hungry, when you usually reach for snacks and then you can figure out how to deal with those times. After several days youll note that while you might be eating lunch at the same time every day, you are still hungry an hour later. You should also be able to discover whether or not you are eating since youre bored. This is critical because, once they are recognized, you can find other ways to fill those moments than with unhealthy foods.
What sort of mood are you in whenever you eat? Write it down! This really helps to show you whether or not you use food as a reaction to emotional issues. It also helps you see plainly which foods you are inclined to choose when you are in certain moods. Many individuals will reach for junk foods if we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this enable you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got insight from reading it, now lets 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 it.
The ingredients needed to prepare Quick & Easy Bibim Bap (Korean):
- Use 2 cups of rice + water for cooking.
- Provide of Seasoned gochujang: http://chezshinae.blogspot.com/2013/11/basic-seasoned-gochujang.html.
- Prepare 2 Tablespoons of minced garlic (about 4 large cloves).
- Take 1.5 Tablespoons of vegetable or regular olive oil.
- Prepare 1/4 of medium head of cabbage sliced into 1/8" strips.
- You need 1 of large carrot, julienned.
- Prepare 1 of medium zucchini, julienned.
- Provide 1/2-3/4 teaspoons of kosher salt.
- Use 1 Tablespoon of toasted sesame oil.
- Take of (My related knife skills video HERE.).
- Take 1 Tablespoon of oil.
- Provide 1 pound of 80/20 ground beef OR 1 8 oz basket of mushrooms if you're going vegetarian (sliced).
- Use 2.5 Tablespoons of soy sauce.
- You need 1 Tablespoon of sugar.
- Prepare 1 Tablespoon of toasted sesame oil.
- You need 1 of green onion, chopped (whites included).
- Get of eggs for topping.
- Use of 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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