Korean Bibimbab (Rice W Vegetables & Beef) Recipe

Name: Korean Bibimbab (Rice W Vegetables & Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked white rice; 1 bunch fresh spinach or pre-packaged spinach; 1 pound sandwich steaks thin cut, any thin cut will work though; 2 carrots cut into thin matchsticks; 1 garlic clove minced; 1 English cucumber cut into thin matchsticks, mixed with gochugaru; 1 tablespoon soy sauce; 4 large eggs sunny side up; 4 teaspoons sesame oil; 2 teaspoons olive oil; 4 tablespoons gochujang Korean red pepper paste; Sriracha sauce okay too; 1 teaspoon sesame seeds garnish; gochugaru sprinkle, red chili flakes; garnish

Servings: persons

4 cups cooked white rice
1 bunch fresh spinach or pre-packaged spinach
1 pound sandwich steaks thin cut, any thin cut will work though
2 carrots cut into thin matchsticks
1 garlic clove minced
1 English cucumber cut into thin matchsticks, mixed with gochugaru
1 tablespoon soy sauce
4 large eggs sunny side up
4 teaspoons sesame oil
2 teaspoons olive oil
4 tablespoons gochujang Korean red pepper paste; Sriracha sauce okay too
1 teaspoon sesame seeds garnish
gochugaru sprinkle, red chili flakes; garnish

1
1.Cook rice according to package directions.
2
2.Cut vegetables into matchstick pieces and set aside for sauteing.
3
3.In a large non-stick pan/skillet, bring 2 cups water to a boil. Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.
4
4.Wipe out skillet; heat 1 tsp olive oil over medium-high. Add carrots and cook until soft, 3 minutes. Add garlic and cook until fragrant or semi-browned, 1 minute. Add cucumber slices mixed with gochugaru (red pepper flakes). Combine spinach and soy sauce; set aside until serving.
5
5.Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
6
6.Heat 1 tsp olive oil in non-stick pan over medium-high. Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.
7
7.Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.

1264

kcal

Calories

Fat

164

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 13 ingredients. The key ingredients include: 4 cups cooked white rice, 1 bunch fresh spinach or pre-packaged spinach, 1 pound sandwich steaks thin cut, any thin cut will work though, 2 carrots cut into thin matchsticks, and more.

Yes, Korean Bibimbab (Rice W Vegetables & Beef) 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.

Korean Bibimbab (Rice W Vegetables & Beef)

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