Tag: rice

Korean Bibimbap Recipe that is Simple and Delicious

On By Isobar ExpeditionsIn Asia, RecipesLeave a comment

Spicy and Satisfying Bibimbap

Bibimbap is such a flavorful meal that has a perfect mix of spice and texture. Despite the number of ingredients, this meal is not a complex as it might look. It is definitely one of those meals that looks as good as it tastes. The gochujang sauce that is served with the Bibimbap can be used with many other dishes to create a sweet and spicy dipping sauce for all types of meats.
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Prep Time 45 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • 1 Skillet
  • 1 Medium Pot

Ingredients
  

  • 4 tbsp gochujang
  • 3 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 4 ounces round eye beef roast cut into thin slices
  • 1 cup jasmine rice
  • 1 cup carrots cut into matchsticks or use pre-packaged
  • 1 cup shitake mushrooms thinly sliced
  • 8 ounces baby spinach
  • 1 cup bean sprouts
  • 4 tbsp vegetable oil
  • 4 large eggs
  • 1 tbsp sesame seeds
  • 1 pinch seasoned seaweed optional
  • 1 tbsp butter

Instructions
 

  • Combine 2 tablespoons of gochujang, 2 tablespoons sesame oil, and 1 tablespoon of honey with the soy sauce and mirin in a small bowl and whisk to combine to create the marinade for the beef.
  • Coat the beef in a shallow dish with the marinade and let it marinade at room temperature for 30 minutes.
  • Mix 2 tablespoons of gochujang, 1 tablespoon of sesame oil, and 1 tablespoon of honey to create the sauce for the Bibimbap.
  • Once the beef has finished marinading, place the beef along with the marinade in a skillet heated to medium-high heat and sauté until the beef is cooked and the marinade has reduced, approximately 3 to 4 minutes. Set aside.
  • Cook the jasmine rice per the package instructions, approximately 20 minutes.
  • While the rice is cooking, add a tablespoon of vegetable oil and the carrots to a skillet heated to medium high heat and cook for 1 to 2 minutes or until they begin to soften. Remove and set aside.
  • Add another tablespoon of vegetable oil and the mushrooms and cook for 1 to 2 minutes. Remove and set aside.
  • Add another tablespoon of vegetable oil and the bean sprouts to the skillet and cook for 1 to 2 minutes. Remove and set aside.
  • Add the last tablespoon of vegetable oil and the spinach and cook until the spinach is fully wilted, approximately 2 to 3 minutes. Remove and set aside.
  • Add the butter to the skillet and, once melted, add the eggs and cook sunny-side up ensuring that the yolk is still runny but the whites are fully cooked.
  • Place a scoop of the rice in the center of a plate and surround it with the beef and vegetables. Gently place the egg on top and sprinkle with the sesame seeds and seaweed, if using it.
Keyword beef, bibimbap, gochujang, Korean, rice, spicy, vegetables

Delicious Coconut Curry Shrimp Recipe

On By Isobar ExpeditionsIn India, Recipes2 Comments

Coconut Curry Shrimp

We certainly enjoyed a variety of curry and other dishes during our time in Chennai, India. This has a mild flavor and the coconut certainly compliments the shrimp. Because shrimp cooks so quickly, this is perfect dish for a weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Cuisine Indian
Servings 2 People

Equipment

  • Skillet

Ingredients
  

  • 1 lb Shrimp peeled and deveined
  • 2 tbsp Unsalted Butter
  • 2 cloves Garlic minced
  • 1/4 cup White Onion finely diced
  • 1 tbsp Curry Powder
  • 8 oz Coconut Milk
  • 2 tbsp Honey
  • 1/4 tsp Kosher Salt
  • Fresh Juice from Half of a Lime
  • 1 tbsp Parsley for garnish
  • Basmati Rice cooked according to package directions

Instructions
 

  • Heat the butter over medium-high heat in a large skillet. Add the shrimp and cook until pink and tender, about 2 to 3 minutes on each side.
  • Remove the shrimp and set aside. Add the garlic and onion to the skillet and cook for about 2 minutes to soften the onion.
  • Stir in the curry powder and cook for another 2 to 3 minutes.
  • Reduce the heat to low and add the coconut milk, honey, salt, and lime juice and bring to a gentle boil. Let the sauce thicken slightly.
  • Add the shrimp to the pan to allow them to absorb some of the flavor and to let them come up to temperature.
  • Server over rice and garnish with parsley and a lime wedge.
Keyword coconut, curry, shrimp

Asian Chicken and Asparagus Dinner

On By Isobar ExpeditionsIn RecipesLeave a comment

Asian Chicken and Asparagus

When we get Asian food, more often than not it is either chicken or pork. One of the things that we like about this dish is that you can vary the amount of spice to make have a little tang or you can turn up the heat if you want. We chose to keep it on the milder side this time, but if you make extra marinade, you can always make that a little spicier and allow people to choose how much of the sauce to add to their finished dish. Asparagus is in season at the moment, so we chose to pair it with the chicken, but broccoli would work equally well. We also chose to serve it over white rice, but if you prefer brown rice, it will pair nicely as well. We made it for just the two of us, but obviously it is easy enough to increase the size to make it for more people.
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Prep Time 1 hour
Cook Time 30 minutes
Servings 2

Equipment

  • Skillet

Ingredients
  

  • 2 Chicken Thighs Preferably deboned
  • 8 stalks Asparagus Cut into 1 1/2 inch pieces
  • 1/4 cup Potsticker Sauce
  • 1/3 cup Low Sodium Soy Sauce
  • 1 tbsp Hot Chinese Mustard
  • 1 tbsp Chili Paste (Sambal)
  • 2 tbsp Vegetable Oil
  • 1 package Quick Cooking Rice cooked to the package directions

Instructions
 

  • Combine the potsticker sauce, soy sauce, Chinese mustard, and chili paste
  • Marinade the chicken for at least an hour or overnight
  • Heat the vegetable oil in a large skillet over medium heat
  • Place the chicken in the hot pan, skin-side down
  • Sear the chicken for about 10 minutes or until the skin is golden brown
  • Turn the heat down to medium-low and turn the chicken over and continue to cook until firm, about 15 minutes
  • Remove the chicken and let rest while the asparagus cooks
  • Turn the heat back to medium
  • Add the asparagus to the same skillet that the chicken was cooked in
  • Cook the asparagus until tender, the time will depend on the thickness of the asparagus. Ours were thin, so it only took 4 to 5 minutes
  • Cut the chicken into bite size pieces and serve with the asparagus over rice