
Korean Bibimbap
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- Serves 4
- Cooks in 60 mins (30m prep + 30m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
Bibimbap
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, combine the soy sauce, sesame oil, minced garlic, and gochujang to make the sauce.
- 2.Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the ground beef or chicken and cook until browned. Remove from heat and set aside.
- 3.In the same pan, heat another tablespoon of vegetable oil. Add the carrots and zucchini and sauté until tender. Remove from heat and set aside.
- 4.In a separate pot, blanch the spinach and bean sprouts in boiling water for about 1 minute. Drain and rinse with cold water to stop the cooking process.
- 5.Divide the cooked rice into four bowls. Arrange the cooked ground beef or chicken, sautéed carrots and zucchini, blanched spinach and bean sprouts on top of the rice.
- 6.Place a fried egg on top of each bowl.
- 7.Drizzle the sauce over the ingredients in each bowl.
- 8.Sprinkle with toasted sesame seeds.
- 9.Mix everything together before eating to enjoy the flavors of Bibimbap!
lightbulb_outline Tips
- Feel free to customize your Bibimbap with your favorite vegetables and protein.
- You can make this recipe vegetarian by substituting tofu for the ground meat.
- For extra heat, add more gochujang to the sauce.
- Make sure to use a hot bowl or stone pot to keep the rice warm throughout the meal.