Bibimbab (Rice w Vegetables & Beef) Recipe
Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning "mixed rice," it's a popular and healthy meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce in place of it. As with variations with different ingredients, there is also its distant cousin dolsot bibimbap, which is bimbimbab served in a heated earthenware bowl. I love these stoneware pots because they always come out sizzling/bubbling/steaming and keep the food super-hot, even after finishing the meal. Ddukbaegi (stoneware for soups & stews) is similar to dolsot and can be seen served in many Korean restaurants. Though we don't own any right now, hopefully we'll be able to purchase one of these rustic, traditional bowls when the colder weather comes around.
Ingredients
- 4 cups cooked white rice
- 1 bunch fresh spinach (or pre-packaged spinach)
- 1 lb 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 tbsp soy sauce
- 4 large eggs, sunny side up
- 4 tsp sesame oil
- 2 tsp olive oil
- 4 tbsp gochujang (Korean red pepper paste; Sriracha sauce okay too)
- 1 tsp sesame seeds (garnish)
Directions
- 1.Cook rice according to package directions.
- 2.Cut vegetables into matchstick pieces and set aside for sauteing.
- 3.In a large non-stick pan, 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.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, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber slices with gochugaru (red pepper flakes). Add spinach and soy sauce and stir to combine.
- 5.Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
- 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.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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 4 servings | |
| Calories 567 | |
| Calories from Fat 202 | 36% |
| Total Fat 22.59g | 28% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 432mg | 18% |
| Potassium 1007mg | 29% |
| Total Carbs 51.02g | 14% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.58g | 2% |
| Protein 37.98g | 61% |
.%20For%20those%20who%20cannot%20handle%20the%20spiciness%20(like%20our%20children),%20you%20can%20substitute%20with%20soy%20sauce%20in%20place%20of%20it.%20As%20with%20variations%20with%20different%20ingredients,%20there%20is%20also%20its%20distant%20cousin%20dolsot%20bibimbap,%20which%20is%20bimbimbab%20served%20in%20a%20heated%20earthenware%20bowl.%20I%20love%20these%20stoneware%20pots%20because%20they%20always%20come%20out%20sizzling/bubbling/steaming%20and%20keep%20the%20food%20super-hot,%20even%20after%20finishing%20the%20meal.%20Ddukbaegi%20(stoneware%20for%20soups%20&%20stews)%20is%20similar%20to%20dolsot%20and%20can%20be%20seen%20served%20in%20many%20Korean%20restaurants.%20Though%20we%20don't%20own%20any%20right%20now,%20hopefully%20we'll%20be%20able%20to%20purchase%20one%20of%20these%20rustic,%20traditional%20bowls%20when%20the%20colder%20weather%20comes%20around.%0D%0A%0D%0A){kind=link}