Main
Bibimbap (Korean Mixed Rice Bowl)
45 minServes 4Nutri-Score B€€
B
45 min
45 minBibimbap (Korean Mixed Rice Bowl)
what you need
Ingredients
short grain rice (rinsed and cooked)Grains400 g
spinach (blanched and squeezed)Produce200 g
carrot (julienned)Produce1 piece
zucchini (julienned)Produce1 piece
shiitake mushrooms (sliced)Produce150 g- bean sprouts (blanched)Produce200 g
garlic (minced)Produce3 pieces- scallions (sliced)Produce3 pieces
eggs (fried sunny side up)Dairy4 pieces
ground beef (seasoned and stir-fried)Meat250 g
soy saucePantry60 ml
sesame oilPantry30 ml
sugarPantry20 g- gochujangPantry45 g
sesame seeds (toasted)Nuts & seeds10 g- vegetable oil (for frying)Pantry30 ml
saltSpices5 g
per serving
Nutrition
573kcal
- Carbs
- 89 g
- Proteins
- 20 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
Stovetop
step by step
Method
- Step 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice in a saucepan until tender and fluffy.
- Step 2
Prepare the vegetables
- Blanch the spinach and bean sprouts, then squeeze out excess water.
- Julienne the carrot and zucchini and slice the mushrooms.
- Sauté each vegetable separately with a little oil, salt and minced garlic.
- Step 3
Cook the beef
- Stir-fry the ground beef with soy sauce, sugar, minced garlic and a drizzle of sesame oil until browned and glossy.
- Step 4
Make the gochujang sauce
- Mix the gochujang with sesame oil, sugar, a splash of soy sauce and sesame seeds.
- Step 5
Fry the eggs
- Fry the eggs sunny side up in a hot oiled pan.
- Step 6
Assemble the bowls
- Spoon the warm rice into bowls.
- Arrange the vegetables and beef in sections over the rice.
- Top each bowl with a fried egg, scallions, sesame seeds and a spoonful of gochujang sauce, then mix everything together before eating.
most cooked first