Korean Bibimbap
Korean rice bowl with beef, vegetables, fried egg, and gochujang.
- 45 min
- 757 kcal / serving
- medium
- Protein
- 41.7 g
- Fat
- 23.2 g
- Carbs
- 93.7 g
Contains: soy, sesame, egg, gluten (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
- 200 g basmati rice
- 200 g beef (thinly sliced)
- 100 g spinach
- 1 carrot
- 100 g bean sprouts
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp neutral oil
- 2 tbsp gochujang paste
- 1 tsp sesame seeds
Method
- Cook rice according to package instructions.
- Marinate beef with 1 tbsp soy sauce and sesame oil, stir-fry in a hot pan for 3-4 minutes.
- Cut carrot into thin strips and briefly sauté in the pan.
- Briefly blanch spinach, squeeze dry and season with 1 tbsp soy sauce. Briefly blanch bean sprouts.
- Fry eggs sunny-side up in the neutral oil.
- Place rice in bowls and arrange vegetables and meat on top in sections.
- Top each bowl with a fried egg and serve with gochujang and sesame seeds.
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