Mixed Rice Dish Bibim Bap

Elevate your mealtime with the vibrant and wholesome flavors of Bibimbap, the quintessential Korean mixed rice dish. This visually stunning recipe layers fluffy steamed rice with an array of colorful toppings, including savory ground beef, crisp stir-fried vegetables, tender spinach, spicy kimchi, and a perfectly fried sunny-side-up egg. A drizzle of bold and spicy gochujang paste ties it all together, while sesame seeds and fresh green onions add the finishing touch. With its balance of hearty proteins, fresh vegetables, and a kick of heat, Bibimbap is a feast for both the eyes and the palate. Whether you're seeking a satisfying weeknight meal or an exciting way to explore Korean cuisine, this dish delivers comfort, nutrition, and vibrant flavors in every bite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups white rice
• 2.5 cups water
• 1 pound ground beef
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 cloves garlic
• 1 tablespoon sugar
• 1 large carrot
• 1 medium zucchini
• 5 ounces spinach
• 5 ounces bean sprouts
• 1 cup kimchi
• 4 large eggs
• 4 tablespoons gochujang paste
• 1 tablespoon sesame seeds
• 2 stalks green onion
• 2 tablespoons vegetable oil

Directions

Step 1

Rinse the white rice under cold water until the water runs clear. Add 2.5 cups of water and cook the rice in a pot or rice cooker until tender.

Step 2

In a small bowl, mix the soy sauce, sesame oil, minced garlic, and sugar. Set aside.

Step 3

Heat a skillet over medium-high heat and cook the ground beef until browned. Add half of the soy sauce mixture to the beef and stir to coat evenly. Remove from heat and set aside.

Step 4

Peel the carrot and cut it into thin matchstick-size strips. Slice the zucchini in a similar fashion. Heat a tablespoon of vegetable oil in a skillet over medium heat and stir-fry the carrot for 2-3 minutes until tender. Remove and repeat with the zucchini.

Step 5

Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop the cooking. Squeeze out excess water and season with a teaspoon of sesame oil. Set aside.

Step 6

Bring a small pot of water to a boil and blanch the bean sprouts for 1-2 minutes. Remove and lightly season with a pinch of salt and sesame seeds.

Step 7

Fry each egg sunny-side-up in a clean skillet with a bit of vegetable oil. Ensure the yolks remain runny for a creamy texture.

Step 8

Slice the green onions into thin rounds for garnish.

Step 9

Assemble the bibimbap: Place a serving of hot cooked rice in each bowl. Arrange the ground beef, carrots, zucchini, spinach, bean sprouts, and kimchi in sections over the rice. Top with a fried egg.

Step 10

Drizzle gochujang paste over the dish, to taste, and sprinkle with sesame seeds and green onions. Serve immediately and mix thoroughly before eating.

Nutrition Facts

Serving size	2491.8 grams (2491.8g)

Amount per serving	% Daily Value*
Calories	2652

Total Fat 163.50g	210%
Saturated Fat 47.40g	237%
Polyunsaturated Fat 31.40g
Cholesterol 1045mg	348%
Sodium 6661mg	290%
Total Carbohydrate 177.40g	65%
Dietary Fiber 17.40g	62%
Total Sugars 50.70g
Protein 132.40g	265%

Vitamin D 164IU	820%
Calcium 517mg	40%
Iron 22mg	124%
Potassium 3783mg	80%

*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: 54.3%

Protein: 19.5%

Carbs: 26.2%