Bibimbap Recipe
A classic Korean mixed rice dish with assorted vegetables, meat, and a fried egg.
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Main Ingredients
- 2 cups Cooked white rice
- 1 cup Carrot, julienned
- 1 cup Zucchini, julienned
- 1 cup Spinach, blanched
- 1 cup Bean sprouts, blanched
- 200 grams Beef, thinly sliced
- 4 Eggs, fried
- 4 tablespoon Gochujang (Korean chili paste)
- 2 tablespoon Sesame oil
- 1 tablespoon Soy sauce
- 1 teaspoon Garlic, minced
- 1 teaspoon Sesame seeds
1. Cook the rice according to package instructions and set aside.
2. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the beef and cook until browned. Add soy sauce and garlic, cook for another 2 minutes. Set aside.
3. In the same skillet, add the remaining sesame oil and sauté the carrots, zucchini, and spinach separately until tender. Set aside each vegetable.
4. Blanch the bean sprouts in boiling water for 2 minutes, then drain and set aside.
5. Fry the eggs sunny-side up.
6. To assemble, place a portion of rice in each bowl. Arrange the beef, vegetables, and fried egg on top. Add a dollop of gochujang and sprinkle with sesame seeds. Mix everything together before eating.
Calories: 600kcal | Carbohydrates: 80g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 200mg | Sodium: 800mg | Potassium: 700mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 5mg
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