Korean Bibimbab (Rice w Vegetables & Beef)

Korean Bibimbab (Rice w Vegetables & Beef)

  Ready in : 45 mins

Korean Bibimbab (Rice w Vegetables & Beef) is a gluten free and dairy free main course. This recipe makes 4 servings with 777 calories, 44g of protein, and 40g of fat each. For $6.51 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Not a lot of people really liked this Korean dish. Head to the store and pick up carrots, spinach, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is solid. If you like this recipe, you might also like recipes such as Bibimbab (Korean Rice w Vegetables & Beef), Korean Bibimbab (Rice w Vegetables & Beef), and Bibimbab (Korean Rice w Vegetables & Beef).

Ingredients

carrots

carrots

2

rice

rice

4 cups

eggs

eggs

4 large

cucumber

cucumber

1

garlic clove

garlic clove

1

sprinkle gochugaru

sprinkle gochugaru

4 servings

gochujang

gochujang

4 tbsp

olive oil

olive oil

2 tsp

sesame oil

sesame oil

1 cup

sesame seeds

sesame seeds

0.25 cup

soy sauce

soy sauce

0.75 cup

spinach

spinach

1 bunch

sandwich steaks

sandwich steaks

1 lb

Cooking in Steps

  1. 1
    Cook rice according to package directions.

    rice

    rice

  2. 2
    Cut vegetables into matchstick pieces and set aside for sauteing.3.In a large non-stick pan/skillet, bring 2 cups water to a boil.

    vegetable

    vegetable

    water

    water

    frying pan
    frying pan
  3. 3
    Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.4.Wipe out skillet; heat 1 tsp olive oil over medium-high.

    olive oil

    olive oil

    spinach

    spinach

    frying pan
    frying pan
  4. 4
    Add carrots and cook until soft, 3 minutes.

    carrot

    carrot

  5. 5
    Add garlic and cook until fragrant or semi-browned, 1 minute.

    garlic

    garlic

  6. 6
    Add cucumber slices mixed with gochugaru (red pepper flakes).

    red pepper flakes

    red pepper flakes

    gochugaru

    gochugaru

    cucumber

    cucumber

  7. 7
    Combine spinach and soy sauce; set aside until serving.

    soy sauce

    soy sauce

    spinach

    spinach

  8. 8
    Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.

    beef

    beef

    frying pan
    frying pan
  9. 9
    Heat 1 tsp olive oil in non-stick pan over medium-high.

    olive oil

    olive oil

    frying pan
    frying pan
  10. 10
    Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.7.Divide rice among four bowls; top with vegetables and eggs.

    vegetable

    vegetable

    egg yolk

    egg yolk

    egg

    egg

    rice

    rice

    bowl
    bowl
  11. 11
    Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.*Bibimbab and its main ingredients (usually rice and vegetables) can be chosen at one's preference. This is the main reason why bibimbab is so appealing; it suits vegetarians, dieters, health-conscience eaters, and even meat-lovers, who are more than welcome to add beef to their liking. For us, since we usually have rice available to eat at all times, we simply slice up any available vegetables or lettuce leaf varieties in the fridge for an "instant" and very satisfying bibimbab meal. So feel free to deviate from the original recipe!

    gochujang

    gochujang

    sriracha

    sriracha

    lettuce leaf

    lettuce leaf

    sesame seeds

    sesame seeds

    sesame oil

    sesame oil

    vegetable

    vegetable

    beef

    beef

    meat

    meat

    rice

    rice