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lunch
Bibimbab (Korean Rice w Vegetables & Beef)
Korean · Asian
45 minTime
4 servingsYield
MediumLevel
dairy freelunchmain coursemain dishdinner
About
Forget going out to eat or ordering takeout every time you crave Korean food. Try making Bibimbab (Korean Rice w Vegetables & Beef) at home. This gluten free and dairy free recipe serves 4 and costs $4.8 per serving. This main course has 680 calories, 40g of protein, and 32g of fat per serving. If you have garlic clove, sesame oil, sesame seeds, and a few other ingredients on hand, you can make it. This recipe from Foodista has 2 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is great. Bibimbab (Korean Rice w Vegetables & Beef), Korean Bibimbab (Rice w Vegetables & Beef), and Korean Bibimbab (Rice w Vegetables & Beef) are very similar to this recipe.
Ingredients
0/13 itemsInstructions
11 steps1
Cook rice according to package directions.
2
Cut vegetables into matchstick pieces and set aside for sauteing.3.In a large non-stick pan/skillet, bring 2 cups water to a boil.
frying pan
3
Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.4.Wipe out skillet; heat 1 tsp olive oil over medium-high.
frying pan
4
Add carrots and cook until soft, 3 minutes.
3 minutes
Featured RecipeChef's Choice
lunchmain courseKorean
Bibimbab (Korean Rice w Vegetables & Beef)
Forget going out to eat or ordering takeout every time you crave Korean food. Try making Bibimbab (Korean Rice w Vegetables & Beef) at home. This gluten free and dairy free recipe serves 4 and costs $
Prep Time45 min
Yield4 servings
LevelMedium
CaloriesN/A
Ingredients
0/13Method
11 steps01
rice
Cook rice according to package directions.
02
vegetable, water
Cut vegetables into matchstick pieces and set aside for sauteing.3.In a large non-stick pan/skillet, bring 2 cups water to a boil.
frying pan
03
olive oil, spinach
Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.4.Wipe out skillet; heat 1 tsp olive oil over medium-high.
frying pan
04
carrot
Add carrots and cook until soft, 3 minutes.
3 minutes
05
garlic
Add garlic and cook until fragrant or semi-browned, 1 minute.
1 minutes
06
red pepper flakes, gochugaru, cucumber
Add cucumber slices mixed with gochugaru (red pepper flakes).
07
soy sauce, spinach
Combine spinach and soy sauce; set aside until serving.
08
beef
Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
frying pan
09
olive oil
Heat 1 tsp olive oil in non-stick pan over medium-high.
frying pan
10
vegetable, egg yolk, egg, rice
Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.7.Divide rice among four bowls; top with vegetables and eggs.
5 minutes
bowloven
11
gochujang, sriracha, lettuce leaf, sesame seeds, sesame oil, vegetable, beef, meat, rice
Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.*Bibimbab and its main ingredients (usually rice and vegetables) can be chosen at one's preference. This is the main reason why bibimbab is so appealing; it suits vegetarians, dieters, health-conscience eaters, and even meat-lovers, who are more than welcome to add beef to their liking. For us, since we usually have rice available to eat at all times, we simply slice up any available vegetables or lettuce leaf varieties in the fridge for an "instant" and very satisfying bibimbab meal. So feel free to deviate from the original recipe!
