Bibimbap
Dive into a delicious bowl of high-protein bibimbap that’s as vibrant as it is nutritious! Featuring succulent lean ground beef, fluffy rice, and a colorful medley of fresh vegetables, this dish is not only a feast for the eyes but also perfect for your weekly meal prep. Get ready to savor each bite and enjoy a wholesome dinner that’s quick and easy to whip up!
Prep
15
min
Cook
30
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 1 bag shredded carrots
- 1 bag spinach
- 60ml warm water (2.03 fl oz)
🥩Meat & Seafood(1)
- 900g 93/7 lean ground beef (1.98 lbs)
🫙Pantry Staples(2)
- 1000g cooked day-old white rice (35.3 oz)
- 25g sesame oil (0.88 oz)
🍯Sauces & Condiments(1)
- 6 tbsp gochujang (90 ml)
📦Other(1)
- Splenda (add as much or little as you want. This will depend on your sweetness level)optional
👨🍳 Instructions
- 1
Cook the beef in a pan until browned.
- 2
Add the shredded carrots and spinach to the beef and stir.
- 3
Mix in the cooked rice, gochujang, and sesame oil, and fry everything together until the rice gets a little crispy.
- 4
Divide the mixture into 5 portions and serve.
💡 Pro Tips
- ✓Use day-old refrigerated rice (cooled at least 8 hours) rather than fresh-cooked rice because retrograded starch molecules firm up, preventing the grains from turning gummy when fried and allowing better contact with the hot pan for crisping.ingredient8+ hours refrigeration
- ✓Cook the beef in a screaming-hot pan at 450-500°F undisturbed for 2-3 minutes per side to trigger the Maillard reaction, which won't develop below 300°F and gets suppressed if the pan is overcrowded and releases steam.technique450-500°F
- ✓Add the sesame oil at the very end of cooking, off heat, rather than as a cooking fat, since its polyunsaturated fats have a low smoke point of around 350°F and will turn bitter and lose their nutty aroma compounds if scorched.timing350°F smoke point
- ✓Press the rice mixture into an even layer and let it sit undisturbed for 60-90 seconds against the hot pan surface before stirring, since direct, sustained contact is what drives moisture off the surface starch to create the crispy nurungji layer.technique60-90 seconds
- ✓Use a well-seasoned carbon steel or stone dolsot pot rather than nonstick for the rice-frying step because higher heat retention (dolsot stays hot 400°F+ for several minutes after removal from flame) is essential for continuous crisping that nonstick coatings can't withstand.equipment400°F+ retained heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
beginner
Share this recipe
Bibimbap
Dive into a delicious bowl of high-protein bibimbap that’s as vibrant as it is nutritious! Featuring succulent lean ground beef, fluffy rice, and a colorful medley of fresh vegetables, this dish is not only a feast for the eyes but also perfect for your weekly meal prep. Get ready to savor each bite and enjoy a wholesome dinner that’s quick and easy to whip up!
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 1 bag shredded carrots
- 1 bag spinach
- 60ml warm water (2.03 fl oz)
🥩Meat & Seafood(1)
- 900g 93/7 lean ground beef (1.98 lbs)
🫙Pantry Staples(2)
- 1000g cooked day-old white rice (35.3 oz)
- 25g sesame oil (0.88 oz)
🍯Sauces & Condiments(1)
- 6 tbsp gochujang (90 ml)
📦Other(1)
- Splenda (add as much or little as you want. This will depend on your sweetness level)optional
👨🍳 Instructions
- 1
Cook the beef in a pan until browned.
- 2
Add the shredded carrots and spinach to the beef and stir.
- 3
Mix in the cooked rice, gochujang, and sesame oil, and fry everything together until the rice gets a little crispy.
- 4
Divide the mixture into 5 portions and serve.
💡 Pro Tips
- ✓Use day-old refrigerated rice (cooled at least 8 hours) rather than fresh-cooked rice because retrograded starch molecules firm up, preventing the grains from turning gummy when fried and allowing better contact with the hot pan for crisping.ingredient8+ hours refrigeration
- ✓Cook the beef in a screaming-hot pan at 450-500°F undisturbed for 2-3 minutes per side to trigger the Maillard reaction, which won't develop below 300°F and gets suppressed if the pan is overcrowded and releases steam.technique450-500°F
- ✓Add the sesame oil at the very end of cooking, off heat, rather than as a cooking fat, since its polyunsaturated fats have a low smoke point of around 350°F and will turn bitter and lose their nutty aroma compounds if scorched.timing350°F smoke point
- ✓Press the rice mixture into an even layer and let it sit undisturbed for 60-90 seconds against the hot pan surface before stirring, since direct, sustained contact is what drives moisture off the surface starch to create the crispy nurungji layer.technique60-90 seconds
- ✓Use a well-seasoned carbon steel or stone dolsot pot rather than nonstick for the rice-frying step because higher heat retention (dolsot stays hot 400°F+ for several minutes after removal from flame) is essential for continuous crisping that nonstick coatings can't withstand.equipment400°F+ retained heat