How to Make Bibimbap (Korean Rice With Mixed Vegetables) - A Step-by-Step Guide

Bibimbap, which translates to "mixed rice" in Korean, is a traditional Korean dish that is loved for its vibrant colors, bold flavors, and diverse textures. It is a delicious and wholesome meal that features a variety of colorful vegetables and marinated beef, all served over a bed of steaming hot rice.

Originating from the Jeonju region of South Korea, bibimbap has been a staple in Korean cuisine for centuries. It is a favorite comfort food for many Koreans and has gained popularity ...

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Ingredients

  • 1 English cucumber, cut into matchsticks
  • ¼ cup gochujang (Korean hot pepper paste) (Optional)
  • 1 bunch fresh spinach, cut into thin strips
  • 1 tablespoon soy sauce
  • 2 teaspoons olive oil, divided
  • 2 carrots, cut into matchsticks
  • 1 clove garlic, minced
  • 1 pinch red pepper flakes
  • 1 pound thinly-sliced beef top round steak
  • 4 large eggs
  • 4 cups cooked white rice
  • 4 teaspoons toasted sesame oil, divided
  • 1 teaspoon sesame seeds
  • 2 teaspoons gochujang (Korean hot pepper paste), divided (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 4

  • Stir together cucumber pieces and gochujang paste in a bowl; set aside.
  • Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.
  • Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
  • Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
  • Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.
  • Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
  • Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
  • Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.
  • Nutrition

    569 cal.

    • Total Fat: 19g
    • Saturated Fat: 5g
    • Cholesterol: 243mg
    • Sodium: 574mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 35g
    • Vitamin C: 30mg
    • Calcium: 152mg
    • Iron: 7mg
    • Potassium: 1012mg