Bibimbap

Bibimbap means “mixed rice” in Korean—a colorful bowl meant to be stirred together at the table. Warm short-grain rice meets seasoned beef, crisp vegetables, and a sunny egg for a lively, shareable dinner.

Serves 4

Estimate for one serving

• 620 cal
• 24g protein
• 78g carbs
• 24g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 2 cups short-grain white rice
• 2 1/2 cups water (for rice)
• 8 oz ground beef (or sirloin, thinly sliced)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 4 cloves garlic
• 2 medium carrots
• 1 medium zucchini
• 8 oz fresh spinach
• 8 oz bean sprouts
• 6 oz shiitake mushrooms
• 4 large eggs
• 4 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 tsp rice vinegar
• 2 tsp toasted sesame seeds
• 3 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. 1Rinse the short-grain rice under cold water until the water runs clear, then combine with water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.
2. 2Mince garlic. In a small bowl, mix the ground beef with soy sauce, minced garlic, sesame oil, and salt. Set aside to marinate for 10 minutes.
3. 3Julienne the carrots and zucchini into thin matchsticks. Slice the shiitake mushrooms thinly. Rinse the bean sprouts and spinach.
4. 4Bring a large pot of water to a boil. Blanch the bean sprouts for 2 minutes, then drain and rinse under cold water. Season with salt, minced garlic, and sesame oil. Set aside.
5. 5In the same pot, blanch the spinach for 30 seconds, drain, rinse under cold water, squeeze out excess moisture, and season with salt, minced garlic, and sesame oil. Set aside.
6. 6Heat vegetable oil in a skillet over medium heat. Sauté the carrots with salt for 2-3 minutes until just tender. Remove and set aside.
7. 7In the same skillet, sauté the zucchini with salt for 2 minutes until just tender. Remove and set aside.
8. 8Add another oil to the skillet. Sauté the sliced mushrooms with soy sauce for 3 minutes until softened. Remove and set aside.
9. 9In the same skillet, cook the marinated beef over medium-high heat for 4-5 minutes until browned and cooked through. Remove from heat.
10. 10In a small bowl, mix gochujang with sugar, rice vinegar, sesame oil, and water to make the sauce.
11. 11Heat vegetable oil in a large skillet over medium heat. Fry the eggs sunny-side up until the whites are set but yolks are still runny, about 3 minutes.
12. 12To assemble, divide the cooked rice among large bowls. Arrange the beef, carrots, zucchini, spinach, bean sprouts, and mushrooms in neat sections on top of the rice. Place a fried egg in the center of each bowl. Sprinkle with toasted sesame seeds. Serve with the gochujang sauce on the side or dolloped on top. Mix everything together thoroughly before eating.