Korean Bibimbab - Rice, Veggies, Beef and a little Heat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sesame Oil, 1 tbsp to cookLong Grain White Rice, 3 cups cookedSandwich Steak, 6 oz (or whatever meat you have available), chopped into bite size piecesChopped onions, 1/2 cupBean Sprouts, I used an 8 oz pkgFresh Mushrooms, Chopped, 1 lbCarrots, I used half an 8oz bag of matchsticksFrozen Spinach, one pkg 10oz, thawed and drained of all excess waterEggs, 8 (1 for each serving)Bibimbab Sauce (use this to your heat preference)Salt to taste
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.
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.
Nutritional Info 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
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