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Cook Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:4Yield:4 servings
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMarinade3tablespoonsrice vinegar2tablespoonsreduced-sodium soy sauce2tablespoonstoasted sesame oil2tablespoonscanola oil2teaspoonslight brown sugar1teaspoongrated fresh gingerBibimbap2 portobello mushroom caps (about 4 inches across)1 pound raw shrimp (21-25 per pound), peeled and deveined (see Notes)2 ¼cupswater1 ¼cupsshort-grain brown rice1medium carrot1 4-inch piece English cucumber2radishes, trimmed1cupbean sprouts, chopped into 1- to 2-inch pieces1tablespooncanola oil4large eggs4 tablespoons Korean chile paste (see Notes)
Cook Mode(Keep screen awake)
Ingredients
Marinade
3tablespoonsrice vinegar
2tablespoonsreduced-sodium soy sauce
2tablespoonstoasted sesame oil
2tablespoonscanola oil
2teaspoonslight brown sugar
1teaspoongrated fresh ginger
Bibimbap
2 portobello mushroom caps (about 4 inches across)
1 pound raw shrimp (21-25 per pound), peeled and deveined (see Notes)
2 ¼cupswater
1 ¼cupsshort-grain brown rice
1medium carrot
1 4-inch piece English cucumber
2radishes, trimmed
1cupbean sprouts, chopped into 1- to 2-inch pieces
1tablespooncanola oil
4large eggs
4 tablespoons Korean chile paste (see Notes)
Directions
To prepare marinade: Whisk vinegar, soy sauce, sesame oil, canola oil, brown sugar and ginger in a medium bowl.
To prepare bibimbap: Place mushroom caps in a shallow dish. Pour in about half the marinade and turn to coat. Set aside.
Add shrimp to the remaining marinade; coat evenly. Cover and refrigerate for at least 30 minutes or up to about 1 hour, while you prepare the rice and vegetables.
Bring water to a boil in a large saucepan over medium heat. Stir in rice, reduce heat to low, cover, and simmer at the lowest bubble until the rice is tender, about 50 minutes. Let stand, covered, until ready to serve.
Meanwhile, cut carrot, cucumber and radishes into 1- to 2-inch matchsticks (or cut into julienne strips using a mandoline slicer); set aside in separate piles along with the chopped bean sprouts.
About 20 minutes before you’re ready to grill, preheat a gas grill to high or prepare a charcoal fire.
If grilling on a gas grill, keep one half on high heat and turn the other half down to medium heat. If using charcoal, move the coals into two separate piles. One pile should be larger for high heat and the other smaller for medium heat. Brush the grill rack clean and oil it (see Tip).
Grill the mushroom caps directly over medium heat until soft and tender, basting occasionally with the marinade in the dish and turning once or twice, 8 to 12 minutes. Grill the shrimp directly over high heat until lightly charred and opaque in the center, turning once, 2 to 3 minutes. Remove to a clean cutting board. Cut the mushrooms and shrimp into 1/2-inch pieces; keep separate.
Get each portion ready before cooking eggs. Put 1 cup of the warm rice in each of 4 bowls. Arrange the vegetables, mushrooms and shrimp in separate piles around the edge.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Crack eggs into the pan, being careful not to break the yolks. Cook until the whites are set, 3 to 5 minutes, or to desired doneness. Place a fried egg in the center of each portion. Each diner should stir everything in the bowl together, adding chile paste to taste.
Tips
Korean chile paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets or online from koamart.com. Annie Chun, a widely distributed national brand of Asian foods, has recently launched their own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute for Korean chile paste, combine 2 tablespoons white miso, 2 tablespoons Asian-style chile sauce, such as sriracha, and 2 teaspoons molasses.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, July/August 2010
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Nutrition Facts(per serving)564Calories21gFat64gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
