Description
Easy Korean Bibimbap is a quick dinner idea that’s as nutritious as it is colorful. A vibrant mix of sautéed vegetables, marinated beef, perfectly cooked rice, and a runny fried egg comes together in this traditional Korean rice bowl.
Ingredients
Scale
- 1 cup short-grain white rice
- 200 g thinly sliced beef (ribeye or sirloin)
- 1 medium carrot, julienned
- 1 cup spinach
- 1 cup bean sprouts
- 1 small zucchini, julienned
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 2 eggs
- 1 teaspoon sesame seeds
- 2 scallions, chopped
Instructions
- Rinse and cook the rice until tender and slightly sticky. Keep warm.
- Marinate the beef in soy sauce, sesame oil, garlic, and sugar for 20 minutes.
- Sauté the beef until browned and cooked through. Set aside.
- Blanch the spinach and bean sprouts separately. Season each with a bit of sesame oil, garlic, and salt.
- Lightly sauté the julienned carrots and zucchini with a touch of oil until just tender.
- Fry eggs sunny-side-up until whites are set but yolks remain runny.
- Mix gochujang with a bit of sesame oil, sugar, water, and vinegar to create the sauce.
- Scoop rice into a bowl. Neatly arrange vegetables, beef, and egg on top.
- Drizzle with gochujang sauce, sprinkle with sesame seeds and scallions, and serve.
- Mix thoroughly before eating to enjoy the full Bibimbap experience.
Notes
- This recipe is ideal for healthy food ideas or unique breakfast ideas.
- Adjust the spice level of the gochujang sauce according to your preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 200mg
Keywords: Korean Bibimbap, rice bowl, healthy dinner