Made with AI
Bibimbap (Korean Mixed Rice Bowl)
40 min 335 kcal per serving Medium
Ingredients
4 Servings
- cooked white rice2 cups
- lean ground beef200 g
- spinach1 cup
- bean sprouts1 cup
- carrot1 medium
- zucchini1 small
- eggs4 large
- gochujang (Korean chili paste)2 tablespoons
- sesame oil1 tablespoon
- soy sauce1 teaspoon
- garlic, minced1 teaspoon
Instructions
- 1
Prepare all vegetables: Julienne the carrot and zucchini. Rinse the spinach and bean sprouts.
- 2
Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season with a pinch of salt and a few drops of sesame oil (optional).
- 3
Blanch the bean sprouts in boiling water for 1-2 minutes, then drain and season with a pinch of salt.
- 4
Heat a non-stick pan over medium heat. Add a small amount of sesame oil and sauté the julienned carrot for 2-3 minutes until tender. Remove and set aside. Repeat with the zucchini.
- 5
In the same pan, add the lean ground beef. Cook over medium-high heat until browned. Add the minced garlic and soy sauce, stir well, and cook for another 2 minutes. Remove from heat.
- 6
Fry the eggs sunny-side up in a clean pan with a little sesame oil until the whites are set but the yolks are still runny.
- 7
To assemble, divide the cooked white rice among four bowls. Arrange the spinach, bean sprouts, carrot, zucchini, and cooked beef in sections on top of the rice.
- 8
Place a fried egg in the center of each bowl.
