Bibimbap (Korean rice bowl)
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?
Gochujang hot pepper paste
Toasted sesame oil
3 tsp(s), divided
Low sodium soy sauce
Unpacked light brown sugar
Uncooked extra lean ground beef 96 % lean 4% fat
3 clove(s), large, grated, divided
½ tsp(s), divided
Mung bean sprouts
4 large egg(s)
Cooked long grain brown rice
Persian (mini) cucumber
3 item(s), thinly sliced
Unsalted toasted sesame seeds
2 tsp(s), for garnish (optional)
- 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.
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 bowl
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.