Bibimbop

Dive into the vibrant flavors and textures of Bibimbop, a beloved Korean rice bowl that's as visually stunning as it is delicious. This wholesome dish starts with a base of perfectly cooked white rice, topped with an array of sautéed and blanched vegetables like julienned carrots, zucchini, and shiitake mushrooms, along with tender ground beef marinated in soy sauce and sesame oil. A perfectly fried sunny-side-up egg crowns the dish, while a spicy-sweet gochujang sauce brings it all together in a harmony of bold flavors. With the added crunch of sesame seeds and optional scallion garnish, Bibimbop offers a nutrient-packed, customizable meal perfect for lunch or dinner. Whether you're a fan of global cuisine or simply looking to elevate your weeknight dinners, this recipe is sure to become a household favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 3 cups Cooked white rice
• 250 grams Ground beef
• 2 tablespoons Soy sauce
• 3 tablespoons Sesame oil
• 2 cloves Garlic, minced
• 1 Carrot, julienned
• 1 Zucchini, julienned
• 200 grams Spinach, blanched and squeezed
• 200 grams Bean sprouts, blanched
• 5 Shiitake mushrooms, thinly sliced
• 2 Eggs
• 3 tablespoons Gochujang (Korean chili paste)
• 1 teaspoon Sugar
• 1 teaspoon Sesame seeds
• 2 tablespoons Vegetable oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper
• 1 Scallions, thinly sliced (optional, for garnish)

Directions

Step 1

Prepare the rice according to package instructions and keep it warm.

Step 2

In a bowl, mix ground beef with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 minced garlic clove, salt, and pepper. Let it marinate while preparing the vegetables.

Step 3

Heat 1 tablespoon of vegetable oil in a skillet over medium heat, add the beef mixture, and cook until browned and cooked through. Remove from skillet and set aside.

Step 4

In the same skillet, sauté carrots over medium-high heat for 2-3 minutes until tender but crisp. Set aside.

Step 5

Add a little more oil to the skillet and sauté zucchini for 2-3 minutes until softened. Set aside.

Step 6

Briefly sauté shiitake mushrooms with 0.5 tablespoon of soy sauce and 0.5 tablespoon of sesame oil for 2-3 minutes. Set aside.

Step 7

Blanch spinach and bean sprouts in boiling water for 1-2 minutes, then drain. Season each lightly with a pinch of salt and sesame oil, and set aside.

Step 8

Fry the eggs sunny side up in a little oil, leaving the yolk runny if preferred.

Step 9

In a small bowl, mix gochujang with 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1 teaspoon of sesame seeds. Adjust spice level to taste.

Step 10

To assemble, divide warm rice between two bowls. Arrange cooked beef, sautéed vegetables, spinach, and bean sprouts in sections on top of the rice.

Step 11

Place a fried egg in the center of each bowl.

Step 12

Drizzle with the prepared gochujang sauce, garnish with scallions (if using), and additional sesame seeds if desired.

Step 13

Serve immediately and mix well before eating.

Nutrition Facts

Serving size	2126.1 grams (2126.1g)

Amount per serving	% Daily Value*
Calories	2424

Total Fat 131.30g	168%
Saturated Fat 32.40g	162%
Polyunsaturated Fat 35.40g
Cholesterol 527mg	176%
Sodium 5234mg	228%
Total Carbohydrate 235.40g	86%
Dietary Fiber 29.80g	106%
Total Sugars 42.10g
Protein 94.70g	189%

Vitamin D 852IU	4260%
Calcium 533mg	41%
Iron 23mg	127%
Potassium 4376mg	93%

*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: 47.2%

Protein: 15.1%

Carbs: 37.6%