Tag Archives: Eggs

Bibimbap (Korean Rice Bowl)

Bibimbap (Korean Rice Bowl)
Serves 4
The word Bibimbap means "mixing the rice", so after you have pleased your eyes with the colorful sight of the bowl, mix it well to enjoy it best. The more mixing the better, they say.
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To Cook in the Rice Cooker
  1. 2 cups (rice measuring cup) short or medium grain white rice
  2. Water to fill to water level 2 for white rice
To Prepare Separately
  1. 1 cup daikon radish, julienned
  2. 1/2 bunch spinach
  3. 2 cups bean sprouts
  4. 1 cup carrots, julienned
  5. 1 tsp. sugar
  6. 1 Tbsp. vinegar
  7. 1 tsp. soy sauce
  8. 2 tsp. dark sesame oil
  9. 1 tsp. salt
  10. 2 tsp. vegetable oil
  11. 8 oz. ground beef
  1. 1 clove garlic, minced
  2. 2 tsp. sugar
  3. 2 tsp. soy sauce
  4. 2 tsp. dark sesame oil
  1. 4 eggs
  2. A handful crushed Korean dry seaweed
  3. 2 tsp. sesame seeds
  4. Gochuchang (seasoned red pepper paste) to taste
  1. Measure the rice accurately and place in the inner cooking pan. Rinse rice under water until water clears.
  2. Add water by filling up to the water scale marked “2” for “White Rice”. Cook the rice using the “Regular” setting.
  3. While rice is cooking, prepare the toppings. Mix 1/4 tsp. salt, sugar and vinegar into daikon radish and set aside.
  4. Blanch the spinach. Drain and cool with cold water and squeeze out water. Cut into 3 inch long segments, then dress with 1/4 tsp. salt, soy sauce and 1 tsp. sesame oil.
  5. Blanch the bean sprouts. Drain and dress with 1/4 tsp. salt and 1 tsp. sesame oil.
  6. In a frying pan, heat vegetable oil over medium heat and sauté carrots for one minute and add 1/4 tsp. salt. Set aside.
  7. In a small bowl, combine all ingredients for sauce. Heat frying pan, sauté ground beef for 3 minutes, add the sauce and continue to cook until all the liquid is absorbed.
  8. Fry four eggs sunny side up.
  9. When rice completes cooking, place rice in individual serving bowls. Squeeze excess liquid from daikon radish. Arrange all prepared vegetables and beef radially on the rice.
  10. Place one sunny side up egg in the center on top of each bowl. Top with crushed seaweed and sesame seeds. Serve with gochuchang on the side.
  1. Recipe courtesy of Zojirushi, © 2016
Cooks Recipes http://recipe.cookswarehouse.com/


Serves 5
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  1. • 1/4 lb. bucatini
  2. • 1/4 cup pancetta
  3. • 1/4 cup onion (white)
  4. • 1 egg
  5. • 1 cup parmesan – grated
  6. • 1/2 cup reserved pasta water
  1. Cut the pancetta into a small dice and add to a sauté pan. Cook this over medium heat.
  2. Cut the onion into a small dice and add to the pan with the pancetta. The fat from the pancetta will cook the onion.
  3. Bring a pot of salted water to a boil. Add in the bucatini and cook until al dente, about 9 minutes. (Be sure to reserve 1/2 a cup of pasta water.)
  4. Beat the egg in small bowl.
  5. Add the pasta to the sauté pan with the egg, pasta water, and cheese.
  6. Slowly sauté all of the ingredients together over low heat until the sauce becomes thick, about 30 seconds. (Please note that the egg should not be scrambled.)
Cooks Recipes http://recipe.cookswarehouse.com/

Spinach Stuffed Eggs

Spinach Stuffed Eggs
Yields 12
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  1. 12 large eggs, hard-cooked and peeled
  2. 5 oz. (3/4 cup) frozen chopped spinach, cooked and thoroughly drained
  3. 3 oz. cream cheese, softened
  4. 1.5 oz. (1/3 cup) Parmesan cheese, grated
  5. 3 oz. (1/3 cup) sour cream
  6. 2 tbsp. green onions, chopped
  7. 1/2 tsp. seasoned salt, if desired
  8. 1/8 tsp. Cayenne pepper
  1. Cut eggs in half lengthwise. Remove, mash and reserve yolks.
  2. Mix together spinach, cream cheese, Parmesan cheese, sour cream, green onions, yolks, salt and pepper.
  3. Spoon or pipe mixture into egg whites.
  4. Garnish with fresh herbs, if desired. Refrigerate until serving
  1. *If using peeled, hard-cooked egg product.
  2. **Edible Portion
  3. ©Copyright 2016, American Egg Board
Cooks Recipes http://recipe.cookswarehouse.com/