Bibimbap Recipe Colorful Feast For Dinner

This Bibimbap recipe is a colorful and satisfying Korean rice bowl that combines fresh vegetables, tender beef, and a perfectly cooked egg. Each bite delivers a mix of textures and flavors, making it a meal you’ll want to enjoy again and again.

Ingredients to make this Bibimbap Recipe

• 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)

Directions

1. Prepare the Vegetables:

   • Heat 1 teaspoon olive oil in a skillet over medium heat.

   • Quickly sauté the spinach with half the garlic, soy sauce, and a pinch of red pepper flakes until just wilted. Set aside.

   • In the same skillet, cook the carrots for 2–3 minutes until slightly tender. Set aside.

   • Keep the cucumber raw to add a crisp, refreshing crunch.

2. Cook the Beef:

   • Toss the beef slices with the remaining garlic and 1 teaspoon of olive oil.

   • Heat a skillet over medium-high heat and cook the beef for 3–4 minutes until it’s browned and flavorful.

3. Cook the Eggs:

   • In a nonstick pan, fry the eggs sunny-side up or to your liking.

4. Assemble the Bowls:

   • Divide the cooked rice evenly into four bowls.

   • Arrange the spinach, carrots, cucumber, and beef over the rice in separate sections.

   • Place a fried egg on top of each bowl.

   • Drizzle 1 teaspoon of toasted sesame oil over each serving.

   • Add a spoonful of gochujang if desired, and sprinkle with sesame seeds.

5. Serve and Enjoy:

   • Before eating, mix everything together so the flavors blend. This is the perfect way to enjoy this classic Bibimbap recipe.

Nutrition (per serving, approx.) about this Bibimbap Recipe

• Calories: 520 kcal

• Protein: 30 g

• Carbohydrates: 60 g

• Fat: 18 g

• Fiber: 5 g

• Sodium: 720 mg

Prep Time

• Prep: 15 minutes

• Cook: 15 minutes

• Total: 30 minutes

FAQ

Q: Can I use brown rice instead of white rice?
A: Yes! Brown rice adds extra fiber and a slightly nutty flavor that pairs perfectly with the vegetables and beef.

Q: Do I have to use gochujang?
A: No, it’s optional. It adds a spicy, savory depth, but the dish is still delicious without it.

Q: Can I make this vegetarian?
A: Absolutely! Swap beef for tofu, mushrooms, or tempeh for a vegetarian Bibimbap recipe.

Q: Can I meal prep Bibimbap?
A: Yes, store rice and toppings separately, then add the egg fresh when ready to serve to maintain the best texture.

Source: www.allrecipes.com