Beef Bibimbap
Korean · 40 min · Beef · dairy-free
498 cal
24g protein
60g carbs
18g fat
per serving · estimated
Ingredients
- 3/4 lb ground beef
- 3 cups steamed short-grain rice
- 4 cups spinach
- 1 carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 2 cups bean sprouts
- 4 eggs
- 4 tbsp gochujang
- 3 tbsp toasted sesame oil
- 2 tbsp soy sauce
Method
- Season beef with soy sauce and a little sesame oil and brown in a skillet 6 minutes.
- Blanch spinach and bean sprouts separately 1 minute each, then squeeze and season with sesame oil and salt.
- Saute carrot and shiitake separately 3 minutes each until tender.
- Fry the eggs sunny-side up with runny yolks.
- Divide rice among bowls and arrange beef and vegetables in sections on top.
- Crown each with a fried egg and a spoon of gochujang; mix at the table.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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