Bibimbap (Korean Rice With Mixed Vegetables) Recipe

Name: Bibimbap (Korean Rice With Mixed Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 English cucumber, cut into matchsticks; 1/4 cup gochujang (Korean hot pepper paste); 1 bunch fresh spinach, cut into thin strips; 1 tablespoon soy sauce; 1 teaspoon olive oil; 2 carrots, cut into matchsticks; 1 clove garlic, minced; 1 pinch red pepper flakes; 1 pound thinly-sliced beef top round steak; 1 teaspoon olive oil; 4 large eggs; 4 cups cooked white rice; 4 teaspoons toasted sesame oil, divided; 1 teaspoon sesame seeds; 2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

Servings: persons

1 English cucumber, cut into matchsticks
1/4 cup gochujang (Korean hot pepper paste)
1 bunch fresh spinach, cut into thin strips
1 tablespoon soy sauce
1 teaspoon olive oil
2 carrots, cut into matchsticks
1 clove garlic, minced
1 pinch red pepper flakes
1 pound thinly-sliced beef top round steak
1 teaspoon olive oil
4 large eggs
4 cups cooked white rice
4 teaspoons toasted sesame oil, divided
1 teaspoon sesame seeds
2 teaspoons gochujang (Korean hot pepper paste), divided (optional)

1
Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
2
Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
3
Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
4
Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
5
To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

1231

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 English cucumber, cut into matchsticks, 1/4 cup gochujang (Korean hot pepper paste), 1 bunch fresh spinach, cut into thin strips, 1 tablespoon soy sauce, and more.

Yes, Bibimbap (Korean Rice With Mixed Vegetables) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bibimbap (Korean Rice With Mixed Vegetables)

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