Bibimbap
The iconic, colorful Korean rice bowl loaded with seasoned vegetables, marinated beef, and a fried egg.
- 35 min
- 539 kcal / serving
- medium
- Protein
- 28 g
- Fat
- 28.2 g
- Carbs
- 43.2 g
Contains: gluten, egg, sesame, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g beef fillet (thinly sliced into strips)
- 100 g spinach (blanched)
- 1 pc carrot (cut into matchsticks and lightly sautéed)
- 50 g mung bean sprouts (blanched)
- 2 pc eggs (medium)
- 2 tbsp Gochujang (Korean chili paste)
- 2 tbsp sesame oil
- 200 g cooked short-grain rice
- 1 tbsp vegetable oil
- 1 tsp soy sauce
- 1 pinch salt
Method
- Marinate the beef with 1 tsp of soy sauce and 1 tsp of sesame oil, then stir-fry quickly over high heat until browned.
- Sauté the carrot matchsticks in half of the vegetable oil for about 2 minutes until just tender but still snappy.
- Season the blanched spinach and bean sprouts separately with a pinch of salt and a few drops of sesame oil.
- Fry the two eggs in the remaining vegetable oil, keeping the yolks beautifully runny.
- Divide the warm cooked rice between two bowls and arrange the seasoned vegetables and beef in separate sections on top.
- Place a fried egg right in the center of each bowl and serve with Gochujang paste; mix everything thoroughly before enjoying.
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