Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables
User Reviews
5
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Prep Time
35 mins
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Cook Time
55 mins
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Total Time
1 hr 30 mins
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Servings
3 to 4
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Calories
570 kcal
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Course
Main Course
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Cuisine
Korean
Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables
Description
This Bibimbap combines a base of steamed rice with an assortment of cooked and seasoned vegetables including lightly sautéed spinach and bean sprouts, caramelized shiitake mushrooms, and tender carrots. Ground beef is marinated in a mixture of soy sauce, sesame oil, brown sugar, and garlic, then cooked until browned. The dish is assembled with these elements topped by a fried egg, traditionally sunny side up, which adds a creamy richness when mixed in.
The gochujang-based sauce mixes red chili paste with sesame oil, sugar, vinegar, garlic, water, and toasted sesame seeds, bringing a spicy, tangy, and slightly sweet flavor. When all components are combined, the result is a warm, hearty bowl with contrasting textures from crunchy vegetables to tender beef and creamy egg. Seasoned shredded seaweed adds another layer of flavor and texture.
Bibimbap can be served for lunch or dinner, often accompanying side dishes or eaten as a standalone meal. Variations include using different vegetable side dishes or additional condiments based on preference. Preparation includes marinating the meat for about 30 minutes to enhance flavor, with vegetables cooked separately and assembled at serving.
Ingredients
Meat and meat sauce
- 100 g ground beef 3.5 ounces), (or other cuts
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp brown sugar
- 1/4 tsp garlic minced
Vegetables and other
- 250 g spinach (0.6 pounds)
- 350 g bean sprout 0.8 pounds), You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my bibimbap!
- 100 g shiitake mushroom (3.5 ounces)
- 120 g carrot 4.2 ounces, 1 small
- 1/2 tsp salt 1/4 tsp each will be used when cooking shiitake mushroom and carrots, fine sea salt
- 3 cups Steamed rice (3 to 4 serving portions )
- 3 egg 3 or 4 depending on the serving portion
- Some neutral cooking oil to cook the meat, mushroom, carrots and eggs - I used rice bran oil, generic cooking oil
- Some seaweed shredded (long thin cut, toasted, seasoned
Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.
- 2 Tbsp gochujang
- 1 Tbsp sesame oil
- 1 Tbsp sugar - I used raw sugar
- 1 Tbsp water
- 1 Tbsp sesame seeds toasted
- 1 tsp vinegar - I used apple vinegar
- 1 tsp garlic minced
Instructions
- Prepare and cook ingredients as below. - For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.- Mix the bibimbap sauce ingredients in a bowl.- Cook spinach and bean sprouts per linked recipe.- Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.- Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)- Make fried eggs. (While sunny side up is common, you can make them per your preference.)
- Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.
- To eat, mix the ingredients in the bowl, and enjoy!
Notes
- You can substitute or add other vegetables such as daikon radish salad, Korean cucumber side dish, or bellflower root to vary the vegetable mix.
- This version serves around three to four portions depending on serving size and egg count.
- For different flavor profiles, explore other bibimbap sauce variations provided in Korean cooking resources.
- Marinate the ground beef for at least 30 minutes to allow flavors to penetrate before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 916mg | 38% |
| Potassium | 1146mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 14780IU | 296% |
| Vitamin C | 43mg | 48% |
| Calcium | 191mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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