Korean Bibimbap and Chinese Steamed Fish
Serves 1
Directions
- 1Sauté ground beef with oil, garlic, brown sugar, and soy sauce. Finish with sesame oil, then set aside.
- 2Wash rice and add it to the rice cooker. Add water slightly below the white rice line.
- 3Add mushrooms, soybean sprouts, and carrot on top. Cook on the regular white rice or quick rice setting.
- 4Mix all sauce ingredients in a bowl.
- 5During the last 15 minutes of cooking, add spinach, cooked beef, and eggs on top. Close the lid and continue cooking.
- 6Once done, drizzle with sauce, sprinkle with sesame seeds, mix, and enjoy.
- 7Pat the fish fillet dry and place it on a plate. Top with ginger and green onion.
- 8Bring water to a boil in a steamer, deep pan, or rice cooker. Steam for about 7 minutes, depending on the thickness.
- 9Drain the liquid from the plate, then remove the cooked ginger and green onion. Top with fresh green onion.
- 10Drizzle with seafood soy sauce, or soy sauce mixed with a little sugar. Pour hot oil over the top if you like, and serve hot.
Ingredients
- 0.5 lb medium ground beef
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 0.5 tbsp oil
- 2 cloves garlic, minced
- 0.5 tbsp sesame oil
- 3 tbsp gochujang
- 1.5 tbsp sugar
- 1.5 tsp rice vinegar or white vinegar
- 1.5 tbsp sesame oil
- 3 tbsp water
- 1 clove garlic, finely minced
- 2 rice cooker cups short/medium grain rice
- 4 mushrooms, sliced
- 1 handful soybean sprouts
- 0.5 large carrot, julienned
- 1 handful spinach
- 2 eggs
- sesame seeds
- Fish fillet
- Ginger, julienned or sliced
- Green onion
- Seafood soy sauce, or soy sauce mixed with a little sugar
- Hot oil
Equipment
rice cookersteamerdeep pan
Tips
- Use a little less water than suggested for the rice as the vegetables will release moisture.
- For the fish, drain the liquid from the plate after steaming, then remove the cooked ginger and green onion. Top with fresh green onion and drizzle with sauce.
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