Beef Bibimbap
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 40 min · Beef · dairy-free
498 cal
24g protein
60g carbs
18g fat
per serving · estimated
Ingredients
- 1/2 lb ground beef
- 1 1/2 cups steamed short-grain rice
- 2 cups spinach
- 1 carrot, julienned
- 1/2 cup shiitake mushrooms, sliced
- 1 cup bean sprouts
- 2 eggs
- 2 tbsp gochujang
- 1 1/2 tbsp toasted sesame oil
- 1 tbsp soy sauce
Method (tap to check — screen stays awake)
- 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.