Beef Bibimbap Bowl (Print Version)
# Ingredients:
→ Proteins
01 -
4 eggs
02 -
450g ground beef, lean
→ Grains
03 -
2 cups cooked short-grain rice
→ Vegetables
04 -
1 cup fresh spinach
05 -
1 cup zucchini, sliced thin
06 -
1 cup bean sprouts
07 -
1 cup carrots, cut into thin strips
→ Sauces & Seasonings
08 -
1 tbsp sesame oil, plus extra for cooking
09 -
3 tbsp spicy gochujang
10 -
2 tbsp light soy sauce
# Instructions:
01 -
Follow package instructions to make the white rice until it's soft and fluffy. Keep warm for later use.
02 -
Place the beef in a pan over medium heat. Crumble it apart as it cooks, for about 5-7 minutes. If there's extra grease, drain it off.
03 -
Mix the gochujang, soy sauce, and sesame oil into the browned beef. Let it simmer on low for five minutes so the flavors meld.
04 -
Warm a bit of sesame oil in a pan over medium heat. Add the spinach, zucchini, bean sprouts, and carrots. Stir-fry for about 7 minutes until they're tender but slightly crisp. If you like, sprinkle a pinch of salt.
05 -
Heat a non-stick pan and gently fry the eggs sunny-side up until the yolks are runny and the whites firm up, about 3 minutes.
06 -
Scoop the rice into bowls and arrange the beef and vegetables in different sections on top. Add a fried egg at the center of each bowl. Serve with extra gochujang on the side, so everyone can spice it up as they like.
# Notes:
01 -
'Bibimbap' translates to 'mixed rice' in Korean. When you're ready to eat, stir everything together for a tasty mix.
02 -
For extra authenticity, include a side of kimchi when serving.