Bibimbap (Korean rice bowl)
14
Points®
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 flavors 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
Unseasoned rice vinegar
1 Tbsp
Toasted sesame oil
1 Tbsp
Low sodium soy sauce
2 Tbsp
Unpacked light brown sugar
2 tsp
Uncooked extra lean ground beef 96 % lean 4% fat
12 oz
Garlic
3 medium clove(s)
Table salt
0.5 tsp
Mung bean sprouts
3 cup(s)
Carrots
2 cup(s)
Spinach
10 oz
Egg(s)
4 large egg(s)
Cooked long grain brown rice
3 cup(s)
Persian (mini) cucumber
3 item(s)
Unsalted toasted sesame seeds
2 tsp
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
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