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Food: Make This One-Pan Bibimbap in 30 Minutes For Your Next Meal

3 Key Nonstick Pan Questions, Answered

  3 Key Nonstick Pan Questions, Answered There’s much debate over nonstick pans. There’s much debate over nonstick pans. In one camp, we have cooks who swear by their slick, smooth surfaces, cooks who wouldn’t make scrambled eggs or crepes or grilled cheese sandwiches or stir-fried veggies or fish in anything else. In the other camp are the cooks who are dedidated to cast iron, who love to discuss seasoning methods and the best recipes to to make the most of their hardy surfaces. Just like our readers, the Food52 staff is divided on the topic—not to mention those who opt out of the argument and go for stainless steel instead.

Bibimbap—which translates directly to "mixed rice"—is an immensely popular dish in Korean cuisine. Traditionally, bibimbap consists of white rice served in a hot stone bowl, topped with a variety of warm veggies or proteins, a fried egg, and spicy gochujang sauce. All across Berkeley, you can find different variations of bibimbap which make it a popular and convenient lunch or dinner option. With just one pan and 30 minutes, here is a simple—and fast!—bibimbap recipe that you can make in the comfort of your home.

#SpoonTip: Pair bibimbap with this easy bulgogi recipe for some added protein, or try out this kimchi recipe for a more traditional taste.

One-Pan Bibimbap

Ingredients

Tested and Approved: The Best Sheet Pan

  Tested and Approved: The Best Sheet Pan We cooked with six different sheet pans to find the most reliable one for everyday use.© EpicuriousWhen it comes to quality and price, Nordic Ware, which is already a crowd favorite (see Cook’s Illustrated, Wirecutter, and Food & Wine for proof), can’t be beat.

  • 3 teaspoons 100% pure sesame oil
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup mushrooms quartered
  • 1.5 cup baby spinach tightly packed
  • 1/3 cup shredded carrots
  • 1/3 cup bean sprouts
  • 1/2 cup zucchini halved and thinly sliced
  • 1 large egg
  • 1 package microwaveable white rice - 7.4 oz
  • 1/4 cup Kimchi fermented cabbage
  • Gochujang Korean hot pepper paste optional
  • Salt and pepper to taste

Check out the original post for the full recipe.

The beauty of bibimbap is that virtually any combination of grains, veggies and proteins can work in this dish. Throw in whatever leftovers you have in the fridge like edamame or grilled chicken for a unique twist. Just don't forget to mix everything up in the bowl before enjoying.

5 Meal-Planning Tips for Better Lunches in 2019.
I need not tell you about all the benefits of bringing lunch to work. It’s typically way less expensive and there are infinite possibilities, compared to ordering the same sandwich or the same salad from the same spot every single day. But the reason I bring lunch to work is none of those. It’s time. Because if I go out for lunch—even if I’m just grabbing something and scurrying back to my desk—do you know what everyone else is doing at, uh, 12:36 in the afternoon? The same thing. Planning and prepping lunches over the weekend means skipping the long line and having that much more time to enjoy the food. Which is the whole point, right? Below are my standby strategies to make sure I have a good lunch every day. Now, if you’re like me, you’re totally fine eating the same thing five days in a row, so long as the following week has something else in store. But if that sounds like a unique kind of torture to you, just mix and match two of the strategies below, then alternate day by day. 1. Make a big batch of this. Add carbs. Tuna and egg salad are a given, but there are plenty of other mayo-y (or not mayo-y!) salads to learn to love, especially if chickpeas are involved. (Besides the one listed below, don’t miss this one or this one.) Whatever you make, keep it in a container in the fridge and stash bread or crackers in your desk. Come lunchtime, all that’s left is assembly. A+ pairing: tiny carrots, celery stalks, and lemony hummus (all store-bought is just fine).

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