Bibimbop is a popular Korean one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently. Serve with Chef #2549237 Seasoned Spinach.
My Private Note
Units: US | Metric
- 2 teaspoons low sodium soy sauce
- 1/2 teaspoon minced peeled fresh ginger
- 1 garlic clove, minced
- 4 ounces beef eye round or 4 ounces top round steaks, thinly sliced
- cooking spray
- 1 cup julienne-cut carrot (2-inch)
- 1 cup julienne-cut English cucumber (2-inch)
- 1/2 teaspoon sesame seeds, toasted
- 1/2 teaspoon rice vinegar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dark sesame oil
- 1 garlic clove, minced
- 4 large eggs, divided
- 1/4 teaspoon kosher salt
- 3 cups hot cooked short-grain rice
- 1 cup thinly sliced shiitake mushroom caps
- 1 cup seasoned spinach
- 4 teaspoons sambal oelek or 4 teaspoons thai chili paste
- 1Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.
- 2Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
- 3Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
- 4Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over without breaking yolk. Sprinkle with a dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
- 5Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and SEASONED SPINACH Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Bibimbop (Rice and Vegetable Medley)
Serving Size: 1 (325 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 334.2
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 2.0 g
- Cholesterol 202.7 mg
- Sodium 370.1 mg
- Total Carbohydrate 50.7 g
- Dietary Fiber 2.0 g
- Sugars 3.6 g
- Protein 17.5 g
The following items or measurements are not included: