Korean Bibimbab (Rice w Vegetables & Beef)

Korean Bibimbab (Rice w Vegetables & Beef) is a gluten free and dairy free main course. This recipe makes 4 servings with 777 calories, 44g of protein, and 40g of fat each. For $6.51 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Not a lot of people really liked this Korean dish. Head to the store and pick up carrots, spinach, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is solid. If you like this recipe, you might also like recipes such as Bibimbab (Korean Rice w Vegetables & Beef), Korean Bibimbab (Rice w Vegetables & Beef), and Bibimbab (Korean Rice w Vegetables & Beef).

Instructions

1. 1.Cook rice according to package directions.
2. 2.Cut vegetables into matchstick pieces and set aside for sauteing.
3. 3.In a large non-stick pan/skillet, bring 2 cups water to a boil. Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.
4. 4.Wipe out skillet; heat 1 tsp olive oil over medium-high. Add carrots and cook until soft, 3 minutes. Add garlic and cook until fragrant or semi-browned, 1 minute. Add cucumber slices mixed with gochugaru (red pepper flakes). Combine spinach and soy sauce; set aside until serving.
5. 5.Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
6. 6.Heat 1 tsp olive oil in non-stick pan over medium-high. Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.
7. 7.Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.
8. *Bibimbab and its main ingredients (usually rice and vegetables) can be chosen at one's preference. This is the main reason why bibimbab is so appealing; it suits vegetarians, dieters, health-conscience eaters, and even meat-lovers, who are more than welcome to add beef to their liking. For us, since we usually have rice available to eat at all times, we simply slice up any available vegetables or lettuce leaf varieties in the fridge for an "instant" and very satisfying bibimbab meal. So feel free to deviate from the original recipe!