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Healthy Korean Bibimbap
45 minServes 2Nutri-Score B€€
B
45 min
45 minHealthy Korean Bibimbap
what you need
Ingredients
cooked rice (warm)Grains300 g
spinach (blanched and squeezed)Produce150 g
carrot (julienned)Produce1 piece
zucchini (sliced)Produce1 piece
shiitake mushrooms (sliced)Produce100 g- bean sprouts (blanched)Produce150 g
eggs (fried sunny-side up)Dairy2 pieces
ground beef (lean)Meat150 g
soy saucePantry30 ml
sesame oilPantry15 ml
garlic (minced)Produce2 pieces- gochujangPantry30 g
sesame seeds (toasted)Nuts & seeds10 g- vegetable oilPantry15 ml
saltSpices3 g
per serving
Nutrition
475kcal
- Carbs
- 48 g
- Proteins
- 24 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
step by step
Method
- Step 1
Prepare the vegetables
- Blanch the spinach and bean sprouts in salted boiling water, then squeeze out the excess water.
- Season the spinach with a little soy sauce, sesame oil and minced garlic.
- Julienne the carrot and slice the zucchini and shiitake mushrooms.
- Step 2
Cook the vegetables
- Heat a little vegetable oil in a frying pan.
- Sauté the carrot, zucchini and shiitake separately until tender, seasoning lightly with salt.
- Step 3
Cook the beef
- Brown the ground beef in the pan with the remaining garlic and soy sauce.
- Sprinkle with toasted sesame seeds.
- Step 4
Fry the eggs
- Fry the eggs sunny-side up in a lightly oiled pan.
- Step 5
Assemble the bibimbap
- Divide the warm rice between bowls.
- Arrange the vegetables and beef on top and place an egg in the center.
- Serve with gochujang and a drizzle of sesame oil, then mix before eating.