Bibimbap – A Flavorful Korean Delight
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This Bibimbap recipe brings together a delightful mix of fresh vegetables, rice, and a spicy sauce, topped with a fried egg. It’s a versatile dish that allows for various vegetable substitutions based on availability and preference.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Serving: 4
Ingredients:
- 2 cups of short-grain rice
- 200g of thinly sliced beef (sirloin or tenderloin)
- 1 medium carrot, julienned
- 1 zucchini, thinly sliced
- 200g of spinach, blanched and squeezed
- 100g of bean sprouts, blanched
- 4 eggs
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Gochujang (Korean chili paste)
- Sesame seeds for garnish
- 1 tablespoon of vegetable oil
Method:
- Cook rice as per package instructions. Let it cool slightly.
- Marinate the beef in a mix of soy sauce, minced garlic, and sesame oil. Set aside for 15 minutes.
- In a pan, heat some vegetable oil and stir-fry the beef until cooked. Remove and set aside.
- Using the same pan, lightly stir-fry carrot, zucchini, spinach, and bean sprouts separately. Season each with salt and pepper.
- Fry eggs sunny-side up.
- Assemble the Bibimbap by placing a scoop of rice in a bowl, arranging the beef and vegetables in sections on top of the rice, and placing the fried egg in the center.
- Top with a dollop of gochujang and sprinkle with sesame seeds.
Notes:
- Adjust the amount of gochujang according to your spice preference.
- Feel free to add or replace vegetables based on availability and preference (mushrooms, bell peppers, etc.).
- Bibimbap is best served in a heated stone bowl (dolsot) if available, to create a crispy rice bottom.
Nutrition Information per Serving (Based on USDA Guidelines):
- Calories: 550 kcal
- Protein: 25g
- Carbohydrates: 80g
- Fat: 15g
- Fiber: 5g
- Sodium: 500mg
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