Beef bibimbap
A Korean rice bowl crowned with sweet soy beef, sesame spinach, carrots, sprouts and a runny fried egg, all mixed with spicy gochujang sauce.
- 50 min total
- 40 min hands-on
- A little more hands-on
- Serves 2
- About $4.65 a serving
- 830 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- ¾ cup sushi rice
- 2 tbsp gochujang
- 1 tbsp sesame oil, divided
- 1 cup shredded carrots
- 3 cups baby spinach
- 1 cup bean sprouts
- 8 oz 85/15 ground beef
- 2 cloves garlic, minced
- 2 large eggs
- 1 tsp sesame seeds
From your pantry
- 1 cup water
- 2 tsp sugar, divided
- 1 tbsp vegetable oil, divided
- ½ tsp salt, divided
- 2 tbsp soy sauce
Each serving has about 830 calories, 38 g protein, 85 g carbs and 37 g fat, and costs about $4.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded carrots? Carrots work.
- No baby spinach? Kale or arugula works.
- No 85/15 ground beef? 90/10 ground beef works.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Put it in a with the water and over high.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn to low and cook 15 minutes.
Low heatTimer: 15 min
Let it sit covered.
Stir the gochujang, 1 teaspoon sugar, 1 teaspoon sesame oil and 1 tablespoon water together for the sauce.
Heat 1 teaspoon vegetable oil in a large over medium-high. Cook the carrots 2 minutes with of salt, then scoop them into their own pile on a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Medium-high heatTimer: 2 min
Add the spinach to the pan and stir 1 minute, until . Pile it on the plate and with 1 teaspoon sesame oil and of salt.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Medium-high heatTimer: 1 min
Add the bean sprouts and cook 1 to 2 minutes, until just tender, then pile them on the plate too.
Medium-high heatTimer: 1 min 30 sec
Cook the beef in the same pan 5 to 6 minutes, breaking it up, until no pink is left. Stir in the garlic, soy sauce and remaining sugar for 1 minute.
Medium-high heatTimer: 6 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Scoop out the beef, wipe the pan, and heat the rest of the vegetable oil over medium. Fry the eggs 3 minutes, until the whites are set, the yolks are still soft and the edges are crisp.
Medium heatTimer: 3 min
Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Fill two bowls with rice, arrange the vegetables and beef in sections on top, and set an egg in the middle.
with the rest of the sesame oil and the gochujang sauce, sprinkle with sesame seeds, and mix everything together before eating.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Dolly’s tip: Mixing is the point. Break the yolk and stir it all into the rice.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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