Name: Bibimbap
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 cup short-grain white rice; 12 oz ground beef; 3 tbsp soy sauce; 2 tsp brown sugar; 4 clove garlic; 3 tbsp toasted sesame oil; 2 medium carrots; 1 medium zucchini; 6 oz fresh shiitake mushrooms; 5 oz fresh baby spinach; 8 oz mung bean sprouts; 3 tbsp vegetable oil; 4 large eggs; 3 stalk green onions; 4 tbsp gochujang; 1 tbsp rice vinegar; 1 tbsp honey; 1 tbsp sesame seeds; to taste kosher salt

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610 cal31g protein68g carbs23g fat1020mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Bibimbap

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Rice Bowl25 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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microwave ricecooked white rice, about 8.5 oz each2 packets

ground beef12 oz

soy sauce2 tbsp

brown sugar2 tsp

garlicminced3 cloves

toasted sesame oil3 tbsp

carrot and cabbage slaw mixpre-shredded, from the bag10 oz

fresh baby spinach5 oz

mung bean sprouts8 oz

vegetable oil2 tbsp

eggs4 large

green onionsGarnishthinly sliced3 stalks

gochujang4 tbsp

rice vinegar1 tbsp

honey1 tbsp

sesame seedsGarnish1 tbsp

kosher salt3 pinch

Cook it to

Egg dishes160°F / 71°C

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Marinate the beef: mix the ground beef with the soy sauce, brown sugar, 2 minced garlic cloves and 1 tbsp of the sesame oil in a bowl. Leave it alone while you do the next step.

2Make the sauce: stir the gochujang, rice vinegar, honey, 1 tbsp of the sesame oil and 1 tbsp of water in a small bowl until smooth. Add another splash of water if it is too thick to spoon.

3Cook the beef: heat a large skillet over high heat, add the marinated beef, break it into small crumbles and cook 5 to 6 minutes until browned and the liquid has cooked off. Move it to a plate.

4Cook the slaw mix: wipe the skillet, heat 1 tbsp vegetable oil over medium-high heat and cook the slaw mix 2 minutes until just crisp-tender. Season with a pinch of salt and add to the plate in its own pile.

5Wilt the spinach: add the spinach to the dry skillet with a splash of water and stir about 1 minute. Move it to a bowl, squeeze out the extra water and toss with 1 tsp sesame oil, the last minced garlic clove and a pinch of salt. Add to the plate.

6Steam the sprouts: add the bean sprouts and 2 tbsp of water to the skillet, cover and steam 3 minutes. Drain well, toss with 1 tsp sesame oil and a pinch of salt, and add to the plate.

7Heat the microwave rice according to the packet directions, about 90 seconds, while you fry the eggs.

8Fry the eggs: wipe the skillet, heat the remaining 1 tbsp vegetable oil over medium heat and fry the eggs 2 to 3 minutes until the whites are set and the yolks are still runny.

9Build the bowls: divide the warm rice among 4 wide bowls. Arrange the beef, slaw, spinach and bean sprouts in separate piles over the rice and top each with a fried egg.

10Finish with green onions, sesame seeds and a drizzle of the remaining sesame oil. Serve with the gochujang sauce on the side or spooned on top, and mix everything together before the first bite.