Pan-fried Bibimbap Pizza
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The Korean dish Bibimbap is traditionally served in a deep bowl with rice topped with meat, egg, and vegetables, but this recipe suggests making it like a pizza in a skillet. The base of the "pizza" is the same crispy fried rice, tightly packed across the surface of a cast-iron skillet and topped with the remaining ingredients: gochujang sauce, beef, shiitake mushrooms, kimchi, and fried eggs. This way, Bibimbap is easy to cut into pieces and eat with your hands like a pizza.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups of cooked long-grain rice
- 110 g of ground beef
- 110 g shiitake mushrooms, stems removed, thinly sliced
- 4 green onions (green part only), thinly sliced diagonally
- 1/4 cup gochujang sauce
- 1/4 cup lightly salted soy sauce
- 2 tablespoons dark sesame oil
- 1 clove garlic, finely grated
- 2 large carrots, grated on a coarse grater
- 1 cup coarsely chopped kimchi
- 1/4 cup vegetable oil
- 1 large egg
- Toasted sesame seeds, for serving
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Recipes with similar ingredients: long-grain rice, eggs, ground beef, carrot, shiitake mushrooms, kimchi, green onions, sesame
Cooking the dish according to the recipe:
- Place a rack in the bottom of the oven and preheat the oven to 260°C.
- Cover the green onions with ice water and refrigerate until ready to serve (the onions will curl in the ice water).
- In a small bowl, combine the gochujang paste, soy sauce, sesame oil, and garlic until smooth. In a small bowl, combine 3 tablespoons of this mixture with the ground beef and distribute evenly.
- In a medium bowl, combine 1 tablespoon of the gochujang mixture with the carrots, kimchi, and shiitake mushrooms until completely coated.
- Pour oil into a 25cm (10-inch) cast iron skillet and swirl to coat the bottom. Add the rice and press down to flatten and distribute it evenly across the pan. Drizzle with 1 tablespoon of the gochujang mixture and spread it evenly over the rice, leaving about 1cm (0.5 inches) from the edges. Spread the carrot mixture evenly over the sauce and top with 1 tablespoon of the beef mixture.
- Heat the skillet over high heat until the sides begin to dry out and you see the oil sizzle around the rice, about 6 minutes. Transfer the skillet to the oven and bake until the rice begins to brown, about 8 minutes. Remove from the oven, crack an egg into the center, and return the skillet to bake for another 5-6 minutes. Let cool for 10 minutes.
- Drain the green onions, pat them dry, and sprinkle them on the pizza. Top with the remaining gochujang sauce and sprinkle with sesame seeds. Slice the pizza and serve.
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