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Photo of Bibimbap (Korean rice bowl) by WW

Bibimbap (Korean rice bowl)

7
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
The key to this classic Korean dish is the combo of different flavours and textures from the slightly spicy and sweet gochujang-based sauce to the sesame-scented beef to all the different vegetable toppings. Plus, what isn’t more delicious when you #putaneggonit?

Ingredients

Cooking spray

4 spray(s)

Gochujang hot pepper paste

1 tbsp(s)

Unseasoned rice vinegar

1 tbsp(s)

Toasted sesame oil

3 tsp(s), divided

Low sodium soy sauce

2 tbsp(s)

Unpacked light brown sugar

2 tsp(s)

Uncooked extra lean ground beef 96 % lean 4% fat

12 oz

Garlic

3 clove(s), large, grated, divided

Table salt

½ tsp(s), divided

Mung bean sprouts

3 cup(s)

Shredded carrots

2 cup(s)

Fresh spinach

10 oz

Egg

4 large

Cooked long grain brown rice

3 cup(s)

Persian (mini) cucumber

3 item(s), thinly sliced

Unsalted toasted sesame seeds

2 tsp(s), for garnish (optional)

Instructions

  1. In a small bowl, whisk the gochujang, vinegar, and 1 tsp oil. In another small bowl, stir the soy sauce, sugar, and 1 tsp oil.
  2. Coat a 12-inch nonstick skillet with cooking spray and heat on medium-high. Cook the beef and two-thirds of the garlic until mostly browned, about 3 minutes, stirring and breaking up the meat with the back of a wooden spoon. Stir in the soy sauce mixture. Cook until the beef is coated, 2 to 3 minutes. Transfer the beef mixture to a bowl.
  3. Add the bean sprouts to the same skillet. Cook until tender, 2 to 3 minutes, stirring occasionally. Stir in 1⁄2 tsp oil and 1⁄8 tsp salt. Transfer the sprouts to a second bowl. Add the carrots to the pan and cook until crisp-tender, about 3 minutes, stirring occasionally. Stir in 1⁄8 tsp salt. Transfer the carrots to a third bowl.
  4. Off heat, coat the same skillet with cooking spray and heat on medium-high. Add the remaining garlic. Add the spinach and cook until wilted, 2 to 3 minutes, tossing often. Stir in the remaining 1⁄2 tsp oil and 1⁄4 tsp salt. Transfer the spinach to a fourth bowl. Off heat, coat the same skillet with cooking spray and heat on medium-low. Crack the eggs into the pan and cook until desired doneness, 3 to 5 minutes.
  5. Scoop 3⁄4 cup rice into each of 4 shallow bowls. Top with the beef, bean sprouts, carrots, spinach, and cucumbers. Top each bowl with 1 egg. Garnish with the sesame seeds (if using). Drizzle the reserved gochujang sauce over the bowls.
  6. Serving size: 1 bowl

Notes

Per serving (1 bowl): 547 Cal, 15 g Total Fat, 4 g Sat Fat, 939 mg Sod, 71 g Total Carb, 16 g Sugar, 14 g Fib, 39 g Prot.

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