Bibimbap Recipe
A classic Korean dish with mixed rice, vegetables, and meat.
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Main Ingredients
- 2 cups Rice cooked
- 200 grams Beef thinly sliced
- 1 cup Spinach blanched
- 1 cup Carrots julienned
- 1 cup Zucchini julienned
- 4 Eggs fried
- 1 cup Bean Sprouts blanched
- 1 tablespoon Sesame Oil
- 2 tablespoon Soy Sauce
- 1 tablespoon Gochujang Korean chili paste
- 1 teaspoon Garlic minced
- 1 teaspoon Sesame Seeds toasted
Cook the rice according to package instructions.
Blanch the spinach and bean sprouts, then set aside.
Julienne the carrots and zucchini, then sauté them separately in a pan with a bit of oil. Set aside.
In the same pan, cook the beef with minced garlic until fully cooked. Add soy sauce and sesame oil, then set aside.
Fry the eggs sunny-side up.
Assemble the bibimbap by placing a serving of rice in a bowl. Arrange the vegetables and beef on top of the rice. Place the fried egg in the center.
Garnish with sesame seeds and serve with gochujang on the side.
Calories: 500kcal | Carbohydrates: 60g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 200mg | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 5mg