Bibimbap (Korean Mixed Rice Bowl)
A colorful and customizable Korean rice bowl topped with vegetables, marinated beef, fried egg, and gochujang sauce.
Ingredients
- 2 cups cooked white or brown rice
- 8 oz thinly sliced beef or firm tofu for vegetarian
- 1 medium carrot julienned
- 1 zucchini julienned
- 1 cup bean sprouts
- 2 cups fresh spinach
- 4 shiitake mushrooms sliced
- 1/2 cucumber thinly sliced
- 4 eggs
- 1 tbsp soy sauce
- 1 tbsp sesame oil plus more for vegetables
- 1 tsp sugar
- 2 cloves garlic minced
- 1 tbsp vegetable oil
- Sesame seeds for garnish
Gochujang Sauce
- 2 tbsp gochujang Korean chili paste
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tbsp warm water
Instructions
- Cook rice and keep warm.
- Blanch spinach and bean sprouts separately, then drain and season with sesame oil and salt.
- Sauté carrots, zucchini, mushrooms separately in sesame oil and lightly season.
- Marinate beef with soy sauce, garlic, sesame oil, and sugar. Cook until browned.
- Fry eggs sunny-side up.
- Whisk all gochujang sauce ingredients in a bowl.
- Assemble: Add rice to bowls, arrange vegetables and beef on top, place an egg in the center, and drizzle sauce.
- Garnish with sesame seeds and serve hot.
Notes
NUTRITION FACTS (Per Serving)
- Calories: 580 kcal
- Carbohydrates: 55g (18% DV)
- Protein: 22g (44% DV)
- Fat: 20g (31% DV)
- Saturated Fat: 4g (20% DV)
- Cholesterol: 190mg (63% DV)
- Sodium: 560mg (24% DV)
- Fiber: 5g (20% DV)
- Sugar: 7g