Description
A delightful and colorful dish blending seasoned vegetables, savory ground beef, and a perfectly fried egg over fluffy short-grain rice.
Ingredients
Scale
- 1 lb lean ground beef
- 2 cups short-grain white rice (cooked)
- 1 cup carrots (julienned)
- 1 cup spinach (fresh)
- 1 cup zucchini (sliced)
- 1 cup bean sprouts
- 3 tbsp gochujang sauce (adjust for spice level)
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 4 eggs
Instructions
- Cook the rice according to package instructions; set aside.
- In a skillet, brown ground beef over medium-high heat for about 5-7 minutes, draining excess fat.
- Stir in gochujang, soy sauce, and sesame oil; let it simmer on low for 5 minutes.
- Sauté the vegetables in sesame oil over medium heat until tender-crisp, which takes about 7 minutes.
- Fry the eggs sunny-side up until the whites are set but the yolks are runny, about 3 minutes.
- Assemble bowls by layering the rice, beef mixture, sautéed vegetables, and topping with a fried egg. Drizzle with additional gochujang if desired.
Notes
Customize your bibimbap by adjusting the spice level and using different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 370mg