Beef Bibimbap

Name: Beef Bibimbap
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb ground beef; 3 tbsp soy sauce; 1 tbsp honey; 4 garlic cloves; 5 oz spinach; 2 carrots, in matchsticks; 12 oz bean sprouts; 1 cucumber; 4 eggs; 3 tbsp gochujang; 1½ cups short-grain rice; sesame seeds; 2 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp sugar; 1 tbsp oil; salt

DinnerKorean35 minServes 4815 kcal37 g protein

Photo: Sous Chef · CC BY 2.0 · source

Rice topped with savory beef, sesame spinach, carrots, bean sprouts and cucumber, a fried egg and sweet-spicy gochujang sauce. Mix it all up.

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Ingredients

1 lb ground beef
3 tbsp soy sauce
1 tbsp honey
4 garlic cloves
5 oz spinach
2 carrots, in matchsticks
12 oz bean sprouts
1 cucumber
4 eggs
3 tbsp gochujang
1½ cups short-grain rice
sesame seeds

From your pantry: 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp sugar, 1 tbsp oil, salt.

Instructions

Cook the rice. Stir the gochujang with 1 tbsp sesame oil, the vinegar, sugar and 1 tbsp water for the sauce.
Brown the beef with half the garlic, then add the soy and honey and cook until glazy.
Blanch the bean sprouts 1 minute and the spinach 20 seconds. Squeeze dry and season each with sesame oil, garlic and salt. Sauté the carrots 2 minutes.
Fry the eggs sunny-side up. Slice the cucumber.
Arrange everything in sections over the rice, top with the egg, sesame and a big spoon of sauce. Mix before eating.

Tip: Use a hot cast-iron or stone bowl with a little sesame oil for crispy rice on the bottom (dolsot style).