Rating: 4.5 stars 4.5
80 Ratings
  • 5 star values: 51
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

Korean bibimbap, along with kimchi, takes its place among the favored foods in Korean cuisine. Meaning mixed rice, bibimbap is a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). You can substitute with soy sauce or Sriracha (rooster sauce) for those who cannot handle the spiciness, like our children.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together cucumber pieces and gochujang paste in a bowl; set aside.

    Advertisement
  • Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until 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 in soy sauce..

  • Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes. Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set mixture aside in a bowl.

  • Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.

  • Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.

  • 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 sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Nutrition Facts

569 calories; protein 34.9g; carbohydrates 63g; fat 19.3g; cholesterol 242.9mg; sodium 573.9mg. Full Nutrition
Advertisement