Bibimbap (Korean Rice Bowl)
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
731 kcal
-
Course
Main Course, Dinner
Bibimbap (Korean Rice Bowl)
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Bibimbap is a Korean Rice Bowl with lots of assorted vegetables, marinated beef, a fried egg and an incredible spicy Bibimbap sauce. I put my spin on this recipe, to make it easier and quicker to make, so that it's perfect for any night of the week.
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Ingredients
- 4 cups white rice cooked, short grain
- 4 large eggs
- 2 teaspoons sesame seeds black and white, toasted
Korean Beef
- 8 ounces beef tenderloin cut into thin strips, or any steak such as rib eye
- 2 cloves garlic minced
- 1 tablespoon soy sauce low sodium
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
Vegetables
- 1 large zucchini cut into 2 inch strips
- 1 large carrot cut into long strips
- 1 red bell pepper cut into thin strips
- 8 ounces Shiitake mushrooms sliced
- 8 ounces spinach roughly chopped
- 2 cups bean sprouts
- 6 cloves garlic minced
- 6 teaspoons sesame oil
- 1½ teaspoons salt
Bibimbap Sauce
- ¼ cup Gochujang Korean chili paste
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce low sodium
- 2 cloves garlic minced
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Instructions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper.
Bibimbap Sauce
- Combine all the bibimbap sauce ingredients together in a medium sized bowl and set aside.
Marinate Beef
- Add all the beef ingredients to a bowl and toss everything until well combined. Refrigerate until ready to cook.
Vegetables
- Add the zucchini, carrots, bell pepper and mushrooms to the prepared baking sheet, season with 1 teaspoon of salt, 2 teaspoons minced garlic and 4 teaspoons (1 tablespoon) sesame oil. Toss everything together then transfer the baking sheet to the oven and roast for 15 minutes until vegetables are tender.
- Heat 1 teaspoon of sesame oil in a clean skillet over medium-high heat. Add spinach to the skillet and saute for about 1 minute until spinach starts to wilt. Add ¼ teaspoon salt and ½ teaspoon minced garlic. Stir everything together, then transfer to a large platter.
- Blanche the bean sprouts in boiling water for 5 minutes, then drain under cold water. Place them in a bowl and toss together with a teaspoon of sesame oil ¼ teaspoon salt and ½ teaspoon minced garlic. Transfer to the large platter.
Cook Meat
- Heat 2 teaspoons of sesame oil to a large skillet over high heat. Add the beef to the skillet and cook for 3 to 4 minutes until the beef start to char a bit.
Assemble Bowls
- Fry eggs in a skillet to your liking, preferably with runny yolks.
- Place hot rice in bowls then top with vegetables, meat and finally egg.
- Sprinkle with sesame seeds and drizzle some extra sesame oil. Serve with Bibimbap sauce.
Notes
- Other vegetables you can use are cucumbers, red cabbage, nori or lettuce leaves.
- Typically, bibimbap is made with short grain rice, white or brown, however, use any rice you have on hand. To make it easier, cook it in a rice cooker following package instructions.
- Bibimbap is usually served in stone bowls (dolsot) that you can place on a burner after you assemble your bowls and cook until you get a nice golden crust of rice at the bottom.
- If using a stone bowl, lightly coat the bottom with some oil before assembling the other ingredients and cooking over medium-high heat.
- You can easily turn this into a vegetarian or vegan dish by skipping the meat and egg. Instead of the meat you can use tofu for additional protein.
- I recommend storing leftover ingredients individually in airtight containers, rather than assembling bowls, in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1bowl
Calories
731kcal
(37%)
Carbohydrates
80g
(27%)
Protein
29g
(58%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
226mg
(75%)
Sodium
1480mg
(62%)
Potassium
1163mg
(33%)
Fiber
6g
(24%)
Sugar
22g
(44%)
Vitamin A
10141IU
(203%)
Vitamin C
31mg
(34%)
Calcium
185mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 731kcal | 37% |
| Carbohydrates | 80g | 27% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 226mg | 75% |
| Sodium | 1480mg | 62% |
| Potassium | 1163mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 10141IU | 203% |
| Vitamin C | 31mg | 34% |
| Calcium | 185mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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