Korean Bibimbap
Bibimbap is a popular Korean dish made with rice, mixed vegetables, meat, and a flavorful sauce.
Ingredients - Serves 4
- Pepper - To taste
- Salt - To taste
- Vegetable oil - 2 tablespoons
- Sesame seeds - 1 tablespoon
- Gochujang (korean chili paste) - 4 tablespoons
- Eggs - 4
- Garlic - 3 cloves, minced
- Sesame oil - 1 tablespoon
- Soy sauce - 2 tablespoons
- Ground beef - 1 pound
- Bean sprouts - 2 cups
- Spinach - 2 cups
- Zucchini - 1, julienned
- Carrots - 2, julienned
- Cooked rice - 4 cups
Let's Get Started
- In a large skillet, heat the vegetable oil over medium heat.
- Add the ground beef and cook until browned. Drain any excess fat.
- In a small bowl, mix together the soy sauce, sesame oil, and minced garlic. Pour the mixture over the cooked ground beef and stir to combine. Set aside.
- In the same skillet, add the julienned carrots and zucchini. Cook until slightly softened, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- In a separate pot, bring water to a boil. Blanch the spinach and bean sprouts for 1-2 minutes. Drain and rinse with cold water. Squeeze out any excess water from the spinach. Season with salt and sesame oil to taste.
- In the same pot, bring water to a boil again. Cook the eggs to your desired doneness (soft-boiled or sunny-side-up).
- To assemble the bibimbap, divide the cooked rice among four bowls. Arrange the cooked ground beef, julienned carrots, zucchini, blanched spinach, and bean sprouts on top of the rice.
- Place a cooked egg on each bowl.
- Serve the bibimbap with gochujang (Korean chili paste) on the side for added flavor. Sprinkle with sesame seeds.
- Mix everything together before eating to enjoy the flavors of bibimbap.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 500
- Fat: 15g
- Carbs: 70g
- Protein: 20g
- Sodium: 800mg
- Sugar: 10g