Bibimbap
Kick off the year with a vibrant bowl of bibimbap that’s as nourishing as it is delicious! Packed with colorful veggies, perfectly cooked rice, and a sunny-side-up egg, this Korean classic is a feast for both the eyes and the palate. Drizzle it with a spicy gochujang sauce for an extra kick, and you’ll be craving this wholesome dish all year long!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •1/4 cup bean sprouts
- •8 oz sliced beef
- •1/4 cucumber
- •2 clove garlic
- •4 tbsp gochujang
- •1 cup raw spinach
- •1/4 cup shredded carrot
- •1/4 cup zucchini
Pantry Items
Amounts also listed in instructions below
- •Dark soy sauce
- •Light soy sauce
- •Rice wine vinegar
- •Sesame oil
- •Sugar
- •Water
👨🍳 Instructions
- 1
Marinate the beef in dark soy sauce, light soy sauce, sesame oil, and sugar for 30 minutes.
- 2
Chop the cucumber and zucchini into half-moon shapes.
- 3
Steam the shredded carrots, spinach, and bean sprouts for 8 minutes and season with salt.
- 4
Combine gochujang, rice wine vinegar, sesame oil, sugar, garlic, and water in a bowl and mix thoroughly to make the sauce.
- 5
Heat a pan and cook the marinated beef until it reaches your desired doneness.
- 6
Serve the beef and veggies over a bowl of rice, add the sauce, and optionally garnish with sesame seeds.
💡 Pro Tips
- ✓Prepare all your vegetables and sauces while the beef is marinating to save time.
- ✓Use a non-stick skillet for cooking the beef to prevent sticking and ensure even cooking.
- ✓If you don’t have gochujang, you can substitute with sriracha mixed with a bit of sugar for a similar kick.
- ✓For a vegetarian version, replace the beef with marinated tofu or tempeh.