Beef Bibimbap
Elevate your dinner table with the vibrant and flavorful Beef Bibimbap, a classic Korean rice bowl bursting with color, texture, and taste. This one-bowl wonder features perfectly cooked white rice topped with tender, marinated beef sirloin, sautéed vegetables like julienned carrots and zucchini, and nutrient-rich spinach and bean sprouts. A sunny-side-up egg crowns the dish alongside spicy gochujang (Korean chili paste) and tangy kimchi, creating a harmonious balance of savory, spicy, and umami flavors. Toasted sesame seeds add a nutty finish to every bite. Made in just under an hour, this crowd-pleaser is perfect for a quick and satisfying meal, offering a delightful mix of personalized assembly and interactive dining. It’s your go-to recipe for a healthy, protein-packed Asian-inspired dinner idea! Keywords: Beef Bibimbap recipe, Korean rice bowl, marinated beef, gochujang, quick and easy dinner.
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Recipe Information
Ingredients
- 2 cups White rice
- 2 cups Water
- 2.5 tablespoons Sesame oil
- 250 grams Beef sirloin, thinly sliced
- 2 tablespoons Soy sauce
- 2 Garlic cloves, minced
- 1 tablespoon Brown sugar
- 1 Carrot, julienned
- 1 Zucchini, julienned
- 100 grams Spinach
- 100 grams Bean sprouts
- 3 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Vegetable oil
- 4 Eggs
- 100 grams Kimchi
- 2 tablespoons Sesame seeds
Instructions
Rinse the rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot, cook according to package instructions, then let it rest.
In a medium bowl, combine the sliced beef, soy sauce, minced garlic, brown sugar, and 1 tablespoon of sesame oil. Let it marinate for at least 15 minutes.
Meanwhile, heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Sauté the carrot and zucchini separately until they are tender and bright, each taking around 3 minutes. Remove from skillet and set aside.
Blanch the spinach and bean sprouts in boiling water for about 1 minute. Rinse with cold water, gently squeeze out excess water, and set aside.
Add the marinated beef to the same skillet over high heat and stir-fry until cooked through, approximately 5-7 minutes. Set aside.
In a small pan, fry the eggs sunny-side up with a little vegetable oil over medium heat until the whites are cooked but the yolk is still runny.
To assemble, divide the cooked rice among four bowls. Arrange the beef, vegetables, spinach, bean sprouts, and kimchi neatly on top.
Place a fried egg on top of each bowl and drizzle with gochujang. Sprinkle with sesame seeds before serving.
Mix everything together thoroughly before eating, ensuring each bite is full of all the different flavors and textures.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
