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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 253.6
  • Total Fat: 8.2 g
  • Cholesterol: 197.6 mg
  • Sodium: 145.8 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 14.6 g

View full nutritional breakdown of Korean Bibimbab - Rice, Veggies, Beef and a little Heat calories by ingredient
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Korean Bibimbab - Rice, Veggies, Beef and a little Heat

Submitted by: IMLUZINGIT

Introduction

Here is a favourite recipe of mine, it's packed with nutrients, and really easy to make with whatever veggies or meat you have on hand, or you can leave the meat out for vegetarian fare....

I actually used a cut called "Sandwich Steak" at my grocery store, I couldn't find it on here though, so I put in the flank steak cut.

The bibimbab sauce is actually a red pepper paste mixed with sesame oil, that can be found in most Asian markets (or if you have a really great International Section in your supermarket). If you find just the paste, then add a bit of oil at a time til you get a taste you like :)

I used my steamer for my rice and chopped veggies while the meat cooked, great multi-tasking lol...

The key ingredient for the proper flavour is the sesame oil! I tried to sub different oils, but it just doesn't taste very good, unless it's sesame.

I think the egg is the icing on this recipe, it makes it very authentic! (I lived in South Korea for a year, and ate this every other day!)

This is very filling, if I eat a serving for lunch, it really takes me past that 3:00 Snack Monster, I think because of the protein in it :)
Here is a favourite recipe of mine, it's packed with nutrients, and really easy to make with whatever veggies or meat you have on hand, or you can leave the meat out for vegetarian fare....

I actually used a cut called "Sandwich Steak" at my grocery store, I couldn't find it on here though, so I put in the flank steak cut.

The bibimbab sauce is actually a red pepper paste mixed with sesame oil, that can be found in most Asian markets (or if you have a really great International Section in your supermarket). If you find just the paste, then add a bit of oil at a time til you get a taste you like :)

I used my steamer for my rice and chopped veggies while the meat cooked, great multi-tasking lol...

The key ingredient for the proper flavour is the sesame oil! I tried to sub different oils, but it just doesn't taste very good, unless it's sesame.

I think the egg is the icing on this recipe, it makes it very authentic! (I lived in South Korea for a year, and ate this every other day!)

This is very filling, if I eat a serving for lunch, it really takes me past that 3:00 Snack Monster, I think because of the protein in it :)

Number of Servings: 8

Ingredients

    Sesame Oil, 1 tbsp to cook
    Long Grain White Rice, 3 cups cooked
    Sandwich Steak, 6 oz (or whatever meat you have available), chopped into bite size pieces
    Chopped onions, 1/2 cup
    Bean Sprouts, I used an 8 oz pkg
    Fresh Mushrooms, Chopped, 1 lb
    Carrots, I used half an 8oz bag of matchsticks
    Frozen Spinach, one pkg 10oz, thawed and drained of all excess water
    Eggs, 8 (1 for each serving)
    Bibimbab Sauce (use this to your heat preference)
    Salt to taste



Directions

Steam rice in a steamer if you have one.

Meanwhile....

In a Large Wok (you can use a big pot too if you don't have a wok), brown the bite-size beef in the sesame oil, on medium heat.

While this is browning, you can chop your veggies to save time :)

When the beef is cooked through....

Add the onions, and let them cook til soft.

Add all of your other veggies, and let them cook for about 10 minutes or so.

When they are cooked down, stir in the cooked rice.

Traditionally, it is divided and served in individual bowls from here, and you add the fried egg on top of each person's bowl (they chop it up using their spoon and incorporate it into their dish). They can add their own bibimbab sauce (or red pepper paste + sesame oil) and salt to taste.

You can also mix all of the sauce in, if you're making if for yourself and have pared the recipe down. Great in the fridge for leftovers, and even good cold! I fry my eggs fresh if I'm keeping it for more than one meal.

Enjoy! The hotter you make it, the more water you'll drink, so it's a great way to get that H2O in! And it tastes absolutely awful with any kind of pop too, water is the best!





Number of Servings: 8

Recipe submitted by SparkPeople user IMLUZINGIT.






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Member Ratings For This Recipe

  • Made without the steak, and with sriracha instead of bimbambap sauce because I couldn't find it. Really delicious! Doesn't take very long to make if you buy shredded carrots. - 5/2/12

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  • Easy and tasted great. I used portabella mushrooms instead of beef. Awesome. - 2/15/11

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  • I Love Korean Food! Glad to see a recipe on here for bibimbap. Thank You - 8/12/10

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  • Bibimbap is one of my favorite foods. I'm definitely going to try this, although I might substitute the white rice for brown rice. - 6/15/10

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