Bibimbap Korean Beef Bowls
This bibimbap recipe only takes minutes from start to finish and is a great dish for those nights when you want to eat a dish packed with flavor but not packed with tons of instructions and time.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people
- 1 Lb ground beef
- 3 tsps minced garlic
- 1/2 cup water
- 1/2 cup soy sauce
- 1 Tbs chili flakes
- 1 Tbs chili powder
- 1 tsp paprika
- 3 Tbs sesame oil
- 4 Tbs brown sugar
- 3 tsps mirin or rice wine vinegar
- 1/2 Tbsp cooking oil
- 6 cups fresh spinach loosely packed
- 1 tsp sesame oil
- Pinch of salt
- 1 carrot
- 1 cucumber
- 2 green onions
- 1/2 cup bean sprouts
- 4 large eggs
- 1/4 cup kimchi
- 1 Tbsp roasted sesame seeds
Heat a large skillet over medium heat and add the cooking oil.
Add the fresh spinach.
Sauté the spinach for a few minutes, or just until it is wilted.
Drizzle the sesame oil over top and season lightly with a pinch of salt.
Remove the spinach from the skillet and set aside
Over medium-high heat, add olive oil to the bottom of the same large skillet, and add ground beef
Brown the ground beef, add the minced garlic, and stir.
Once browned, drain the ground beef, and add all sauce ingredients.
Stir well. Once cooked, set aside.
Prepare the fresh vegetables.
Peel and grate the carrot, Thinly slice the cucumber, and slice the green onions.
Fry or soft boil 6 large eggs
Assemble 4 bowls by adding 1 cup cooked rice to each bowl, 1/4 of the cooked spinach, 1/4 of the ground beef, sliced cucumber, bean sprouts, shredded carrots, a cooked egg, a tablespoon of kimchi. Sprinkle sliced green onions and sesame seeds over the top.
Calories: 811kcal | Carbohydrates: 69g | Protein: 36g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 244mg | Sodium: 1881mg | Potassium: 1146mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8590IU | Vitamin C: 19.5mg | Calcium: 184mg | Iron: 7.6mg