Korean Beef Bibimbap Bowl (Printable Version)
# What You'll Need:
→ Protein
01 -
454 g lean ground beef
02 -
4 large eggs
→ Rice
03 -
400 g cooked short-grain white rice
→ Vegetables
04 -
100 g carrots, julienned
05 -
100 g zucchini, julienned
06 -
100 g fresh spinach
07 -
100 g bean sprouts
→ Sauces and Oils
08 -
45 g gochujang (Korean red chili paste)
09 -
15 ml sesame oil, divided
10 -
30 ml low-sodium soy sauce
# Step-by-Step Directions:
01 -
Prepare short-grain white rice according to package instructions until tender, approximately 20 minutes.
02 -
In a skillet over medium-high heat, cook lean ground beef until browned, about 5 to 7 minutes. Drain any excess fat.
03 -
Stir gochujang, low-sodium soy sauce, and half of the sesame oil into the cooked beef. Reduce heat to low and simmer for 5 minutes to meld flavors.
04 -
Heat remaining sesame oil in a separate pan over medium heat. Add julienned carrots, zucchini, spinach, and bean sprouts, sautéing until tender-crisp, approximately 7 minutes.
05 -
In a non-stick pan, fry eggs sunny-side up, cooking until whites are set and yolks remain runny, about 3 minutes.
06 -
Divide cooked rice into bowls. Top with seasoned beef, sautéed vegetables, and a fried egg. Optionally drizzle with additional gochujang or sprinkle sesame seeds before serving.
# Helpful Notes:
01 -
Marinate the beef in soy sauce and sesame oil for at least 30 minutes for enhanced depth of flavor.
02 -
Cut vegetables uniformly to ensure even cooking and maintain texture.