Bibimbap (Korean Rice With Mixed Vegetables) Recipe - Allrecipes.com
Bibimbap (Korean Rice With Mixed Vegetables) Recipe
  • READY IN 1 hr

Bibimbap (Korean Rice With Mixed Vegetables)

Recipe by  

"Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
  2. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
  3. Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
  4. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
  5. To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.
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Reviews More Reviews

Apr 17, 2013

It's only as good as the gochujang you use!

 
Feb 07, 2013

Great recipe, my mother used to make this when I was younger. The only thing I changed was I added some yellow pickled radish and wrapped it in seaweed. yummy

 
Jun 11, 2013

This is excellent, very much like the real thing. I used pork marinated and cooked in Korean Barbeque sauce.

 
Jul 23, 2014

It's a great recipe and also authentic. The sauce for bibimbap could be a key to make the dish delicious.

 

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Nutrition

  • Calories
  • 569 kcal
  • 28%
  • Carbohydrates
  • 63 g
  • 20%
  • Cholesterol
  • 268 mg
  • 89%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 34.9 g
  • 70%
  • Sodium
  • 574 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

mykoreaneats
7 Followers 0 Saved Recipes
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