Bibimbop
Dive into the vibrant flavors and textures of Bibimbop, a beloved Korean rice bowl that's as visually stunning as it is delicious. This wholesome dish starts with a base of perfectly cooked white rice, topped with an array of sautéed and blanched vegetables like julienned carrots, zucchini, and shiitake mushrooms, along with tender ground beef marinated in soy sauce and sesame oil. A perfectly fried sunny-side-up egg crowns the dish, while a spicy-sweet gochujang sauce brings it all together in a harmony of bold flavors. With the added crunch of sesame seeds and optional scallion garnish, Bibimbop offers a nutrient-packed, customizable meal perfect for lunch or dinner. Whether you're a fan of global cuisine or simply looking to elevate your weeknight dinners, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 cups Cooked white rice
- 250 grams Ground beef
- 2 tablespoons Soy sauce
- 3 tablespoons Sesame oil
- 2 cloves Garlic, minced
- 1 Carrot, julienned
- 1 Zucchini, julienned
- 200 grams Spinach, blanched and squeezed
- 200 grams Bean sprouts, blanched
- 5 Shiitake mushrooms, thinly sliced
- 2 Eggs
- 3 tablespoons Gochujang (Korean chili paste)
- 1 teaspoon Sugar
- 1 teaspoon Sesame seeds
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 1 Scallions, thinly sliced (optional, for garnish)
Instructions
Prepare the rice according to package instructions and keep it warm.
In a bowl, mix ground beef with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 minced garlic clove, salt, and pepper. Let it marinate while preparing the vegetables.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat, add the beef mixture, and cook until browned and cooked through. Remove from skillet and set aside.
In the same skillet, sauté carrots over medium-high heat for 2-3 minutes until tender but crisp. Set aside.
Add a little more oil to the skillet and sauté zucchini for 2-3 minutes until softened. Set aside.
Briefly sauté shiitake mushrooms with 0.5 tablespoon of soy sauce and 0.5 tablespoon of sesame oil for 2-3 minutes. Set aside.
Blanch spinach and bean sprouts in boiling water for 1-2 minutes, then drain. Season each lightly with a pinch of salt and sesame oil, and set aside.
Fry the eggs sunny side up in a little oil, leaving the yolk runny if preferred.
In a small bowl, mix gochujang with 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1 teaspoon of sesame seeds. Adjust spice level to taste.
To assemble, divide warm rice between two bowls. Arrange cooked beef, sautéed vegetables, spinach, and bean sprouts in sections on top of the rice.
Place a fried egg in the center of each bowl.
Drizzle with the prepared gochujang sauce, garnish with scallions (if using), and additional sesame seeds if desired.
Serve immediately and mix well before eating.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 20.0 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 271 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2084 mg | 44% | |
*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.
