Rice cakes with soybean paste, spinach, and sauerkraut - Bibimbap
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Bibimbap is a traditional Korean dish consisting of a bowl of rice topped with various vegetables and pieces of Korean-style meat, arranged in neat piles around a fried egg. While preparing beautiful bibimbap is a bit labor-intensive, you can make a lighter version by emphasizing the rice and turning it into crispy waffles. Serve the rice waffles with a fried egg, spinach, and ready-made kimchi salad with gochujang paste, which can be found in the Asian food section of supermarkets or at markets. This dish is easy to prepare and will truly delight you with the flavors of Korean cuisine.
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:
- 0.5 cups round grain rice (sushi rice)
- 1 tbsp + 1 tsp dark sesame oil + extra for greasing the waffle iron
- 1 tbsp toasted sesame seeds + extra for serving
- 1 tbsp + 1 tsp soy sauce
- 1 tsp. rice vinegar
- 1 teaspoon of sugar
- 120 g spinach (about 6 cups)
- 4 large eggs, 2 beaten
- 0.5 tbsp. kimchi salsa, for topping
- Gochujang paste, for serving
- Special equipment: waffle iron (preferably for Belgian waffles)
We recommend
Cooking the dish according to the recipe:
- Soak the rice in water, then drain and rinse it in a sieve until the water runs clear. Combine the rinsed rice with 3/4 cup water in a small saucepan. Bring to a boil over medium heat, then cover and reduce the heat to low. Simmer, without stirring, until the water is absorbed, about 15 minutes.
- Remove from heat and let stand, covered, for another 15 minutes. Remove the lid and fluff the rice with a fork. Stir in 1 tablespoon sesame oil, toasted sesame seeds, 1 tablespoon soy sauce, vinegar, sugar, and 1/2 teaspoon salt. Cool completely.rice can be stored in the refrigerator for 1 day).
- Combine the spinach with 1 tablespoon of water in a microwave-safe bowl. Cover and microwave for 3-4 minutes. Drain and toss with the remaining sesame oil and soy sauce.
- Preheat a waffle iron to medium-high heat. Generously grease the top and bottom of the waffle iron with sesame oil. Stir 2 beaten eggs into the cooled rice. Spread 1/2 cup of the rice mixture evenly in the waffle iron. Cover and cook until the rice is golden brown in spots and can be easily lifted with a spatula, 4 to 6 minutes. Cook the remaining waffles in the same manner. Transfer them to two plates.
- Lightly grease the bottom of a waffle iron with sesame oil. Crack the remaining 2 eggs directly into the waffle iron, leaving it uncovered. Season the eggs with salt. Cook until the whites are set but the yolks are still runny, 4 to 5 minutes. Place an egg on top of each rice waffle. Top with spinach, kimchi, gochujang paste, and toasted sesame seeds.
Categories:
Similar recipes
