Bibimbap
A colorful Korean rice bowl topped with sautéed vegetables, gochujang, and a fried egg. Mix it all together for a delicious harmony of flavors and textures.
Prep
30 min
Cook
30 min
Servings
4
Calories
520
Difficulty
Medium
Cuisine
Korean
Ingredients
- • 4 cups cooked short-grain rice
- • 8 oz beef bulgogi or ground beef
- • 2 cups spinach, blanched
- • 1 cup bean sprouts, blanched
- • 1 carrot, julienned and sautéed
- • 1 zucchini, julienned and sautéed
- • 4 shiitake mushrooms, sliced and sautéed
- • 4 eggs
- • 4 tablespoons gochujang
- • 2 tablespoons sesame oil
- • Sesame seeds
- • Kimchi (optional)
Instructions
- Step 1: Season and sauté beef until cooked through. Set aside.
- Step 2: Prepare each vegetable separately: blanch spinach and bean sprouts, sauté carrots, zucchini, and mushrooms with a little sesame oil and salt.
- Step 3: Fry eggs sunny-side up, keeping yolks runny.
- Step 4: Divide hot rice among 4 bowls. Arrange vegetables and beef in sections on top.
- Step 5: Place a fried egg in the center of each bowl.
- Step 6: Serve with gochujang and sesame oil. Mix everything together before eating.