Korean 30 min

Bibimbap

Name: Bibimbap
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cups cooked short-grain Korean rice; 8 oz beef bulgogi or ground beef; 2 cups spinach; 1 medium zucchini, julienned; 1 cup bean sprouts; 1 cup shredded carrots; 4 shiitake mushrooms, sliced; 4 eggs; 4 tablespoons gochujang (Korean chili paste); 2 tablespoons sesame oil (total); 2 tablespoons soy sauce; 1 tablespoon sugar; 2 tablespoons toasted sesame seeds; 4 cloves garlic, minced; Salt to taste; Vegetable oil for cooking

healthyhigh-proteindairy-freecomfort-food

Ingredientsfor 2

520

Cal

28g

Protein

62g

Carbs

16g

Fat

14 cups cooked short-grain Korean rice
28 oz beef bulgogi or ground beef
32 cups spinach
41 medium zucchini, julienned
51 cup bean sprouts
61 cup shredded carrots
74 shiitake mushrooms, sliced
84 eggs
94 tablespoons gochujang (Korean chili paste)
102 tablespoons sesame oil (total)
112 tablespoons soy sauce
121 tablespoon sugar
132 tablespoons toasted sesame seeds
144 cloves garlic, minced
15Salt to taste
16Vegetable oil for cooking

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Instructions

1
Prepare each vegetable topping separately for distinct flavors. Blanch spinach in boiling salted water for 30 seconds, squeeze dry, and season with 1 teaspoon sesame oil, soy sauce, and pinch of garlic. Sauté zucchini in 1 teaspoon oil with a pinch of salt until just tender. Blanch bean sprouts 2 minutes, drain, season with sesame oil and salt. Sauté carrots briefly, season with salt.
2
Cook shiitake mushrooms in 1 tablespoon soy sauce and 1 teaspoon sesame oil over medium heat until tender and glazed, about 4 minutes.
3
Cook beef with garlic and 1 tablespoon soy sauce over high heat until browned. Season lightly with sesame oil. Fry eggs sunny-side up — the yolk must be runny so it acts as the sauce when broken.
4
Mix gochujang with 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 teaspoon water to make the bibimbap sauce.
5
Divide rice into 4 warm bowls (or a hot dolsot if available). Arrange toppings in separate sections around the bowl like a wheel. Place a fried egg in the center. Add a spoonful of gochujang sauce. Sprinkle sesame seeds. Mix everything together vigorously before eating — the breaking of the egg yolk is the moment of transformation.