Bi Bim Bop

Dive into the vibrant flavors of Korea with this authentic Bi Bim Bop recipe, a colorful and customizable rice dish that’s as visually stunning as it is delicious. Featuring perfectly cooked white rice topped with an array of sautéed and seasoned vegetables like carrots, zucchini, spinach, and shiitake mushrooms, it’s a feast for both the eyes and the palate. Add a protein-packed element with savory ground beef or your choice of protein, a golden fried egg with a luscious runny yolk, and the signature kick of gochujang (Korean red pepper paste). The secret to its irresistible flavor lies in the use of sesame oil, garlic, and soy sauce, which infuse the dish with nutty and umami-rich notes. Ideal for quick weeknight dinners or an impressive weekend meal, Bi Bim Bop is the ultimate comfort food that’s both wholesome and fulfilling. Mix it all together and savor a harmonious blend of tastes and textures in every bite!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups White rice
• 1 medium Carrots
• 1 medium Zucchini
• 2 cups Spinach
• 1 cup Bean sprouts
• 6 pieces Shiitake mushrooms
• 1 cup Ground beef (or choice of protein)
• 3 tablespoons Soy sauce
• 3 tablespoons Sesame oil
• 3 cloves Garlic, minced
• 4 large Eggs
• 4 tablespoons Gochujang (Korean red pepper paste)
• 2 tablespoons Vegetable oil
• 1 teaspoon Sugar
• 1 tablespoon Sesame seeds

Directions

Step 1

Cook the white rice according to package instructions and set aside.

Step 2

Cut the carrots and zucchini into thin matchstick-sized pieces. Slice the shiitake mushrooms thinly.

Step 3

Blanch the spinach in boiling water for 30 seconds, then transfer to an ice bath. Squeeze out excess water and season with 1 teaspoon soy sauce and 1 teaspoon sesame oil.

Step 4

Blanch the bean sprouts for 1 minute in boiling water, then transfer to an ice bath. Drain and set aside.

Step 5

In a pan over medium heat, heat 1 tablespoon sesame oil. Add minced garlic and sauté for 30 seconds. Add the carrots and stir-fry for 2-3 minutes until tender but still firm to the bite. Remove and set aside.

Step 6

In the same pan, heat another tablespoon sesame oil and stir-fry the zucchini for 2-3 minutes. Remove and set aside.

Step 7

Using the same pan, stir-fry the shiitake mushrooms with 1 teaspoon soy sauce and 1 teaspoon sugar until tender, about 3-4 minutes. Remove and set aside.

Step 8

In the same pan, cook the ground beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 minced garlic clove, and 1 teaspoon sugar until browned and cooked through, about 5-6 minutes. Remove and set aside.

Step 9

Heat a non-stick skillet with a dash of vegetable oil and fry eggs until the whites are set but the yolks remain runny. Set aside.

Step 10

To assemble, divide the cooked rice into four bowls. Arrange the prepared vegetables, cooked ground beef, and bean sprouts on top of the rice in sections.

Step 11

Place one fried egg on top of each bowl and sprinkle with sesame seeds.

Step 12

Serve with a dollop of gochujang on the side. To eat, mix everything together thoroughly and enjoy!

Nutrition Facts

Serving size	1445.4 grams (1445.4g)

Amount per serving	% Daily Value*
Calories	2299

Total Fat 143.80g	184%
Saturated Fat 36.50g	183%
Polyunsaturated Fat 36.80g
Cholesterol 911mg	304%
Sodium 5676mg	247%
Total Carbohydrate 165.80g	60%
Dietary Fiber 13.80g	49%
Total Sugars 40.30g
Protein 92.50g	185%

Vitamin D 197IU	985%
Calcium 334mg	26%
Iron 14mg	80%
Potassium 2749mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 15.9%

Carbs: 28.5%