Say it with me now....Bi-bim-bap. This dish as is fun to say as it is to eat! This Korean dish is so easy, and customize-able to whatever ingredients you have on hand! With a killer spicy sauce, tons of veggies and a runny egg, you simply must try this recipe!
For my bibimbap, I used mushrooms, carrots, red bell peppers, spinach and ground beef. You can use whatever vegetables you have on hand! The trick is to make sure you cook the vegetables on their own first. If you tried cooking carrots and spinach at the same time your spinach would be burnt to a crisp before the carrots were even done cooking. I cook everything individually, then toss it in the sauce at the end to give a nice flavor!
This is also one of my go-to meal prep recipes. It is healthy and filling because of the brown rice! This dish is also very easy to make vegetarian by opting out of the meat. If you do not have gochujang on hand, I highly recommend investing in some! This condiment is so versatile and SO delicious. I order mine on Amazon. If you really do not have any, you can substitute sriracha or any hot sauce.
Try this recipe out at home and let me know what you think below!
Beef Bibimbap
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: 6 Servings
Ingredients
1 cup of Brown Rice
1 Medium Carrot
1 Red Bell Pepper
2 cups of Spinach
1/2 lb Ground Beef
3 Cloves of Garlic (minced)
1/3 cup Soy Sauce
1 tbsp Brown Sugar
2 tbsp Gochujang
1/2 cup Olive Oil
One Egg/Person
Salt & Pepper to Taste
Instructions
Before you begin cooking, prep all of your vegetables. Slice your carrots and peppers into equal sized sticks. Slice the mushrooms, mince the garlic. It is always important to prep everything before you begin cooking. This will lead to a much less stressful cook.
Cook rice per the instructions on the box. To make rice more flavorful I always use stock instead of water! For this recipe I used beef stock.
Now that your vegetables are prepped, preheat your wok or skillet. A wok will cook vegetables faster because of the heat distribution. You are going to cook your vegetables in order of longest cook time to shortest. If you are using different vegetables just keep that in mind.
Using a drizzle of oil, place your mushrooms in the heated pan and cook for about 10 minutes stirring frequently until browned. Do not season mushrooms until the end of the cooking process! Once browned, season with salt and pepper and remove from pan.
Next cook your carrots, with a little bit more olive oil cook on medium high for about 8 minutes, stirring frequently until browned. Season with salt and pepper and remove from heat.
Cook your bell peppers in the same pan for about 5 minutes and then do the same with spinach for about 3 minutes.
Once all of your vegetables are cooked, cook your ground beef. Place in pan on medium-high heat and cook for 10-12 minutes until browned and cooked through.
While the beef is cooking, make your sauce. Mix garlic, soy sauce, brown sugar, gochujang and olive oil together. Add salt and pepper to taste.
To fry an egg, preheat small pan on medium high heat. Once warm drizzle with olive oil and crack egg directly into pan. Cook covered until the whites have set but the yolk is still runny. About 2 minutes.
Once the beef is cooked, add in the sauce and all of the vegetables. Stir until the sauce is coating everything.
Serve over warm rice topped with egg and enjoy!
No nutritional information is provided at this time.
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