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

← Recipes · Rice Bowl · Bibimbap

640 cal30g protein80g carbs21g fat1150mg 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 Bowl50 minComfortable cook

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

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Ingredients

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short-grain white ricerinsed until the water runs mostly clear1.5 cups

ground beef12 oz

soy saucedivided3 tbsp

brown sugar2 tsp

garlicminced, divided4 cloves

toasted sesame oildivided3 tbsp

carrotscut into thin matchsticks2 medium

zucchinicut into thin half-moons1 medium

fresh shiitake mushroomsstems removed, thinly sliced6 oz

fresh baby spinach5 oz

mung bean sprouts8 oz

vegetable oildivided, for the skillet3 tbsp

eggs4 large

green onionsGarnishthinly sliced3 stalks

gochujang4 tbsp

rice vinegar1 tbsp

honey1 tbsp

sesame seedsGarnishtoasted1 tbsp

kosher saltto taste

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

1Cook the rice: put the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil, then cover, drop the heat to low and cook 15 minutes. Leave it covered and off the heat for 10 minutes more.

2Marinate the beef: mix the ground beef with 2 tbsp of the soy sauce, the brown sugar, 1 minced garlic clove and 1 tbsp of the sesame oil. Leave it alone while you prep the vegetables.

3Make 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.

4Cook the vegetables in the skillet one at a time over medium-high heat, wiping the pan between batches, and keep each in its own pile on a big plate or tray. Start with the carrots: heat 1 tbsp vegetable oil, cook the carrots 2 to 3 minutes until crisp-tender, add a pinch of salt and move them to the plate.

5Zucchini next: add a little more vegetable oil, cook the zucchini half-moons 2 minutes until just golden at the edges, season with a pinch of salt and add to the plate in a separate pile.

6Mushrooms: add a drizzle of oil, cook the shiitakes 4 minutes until browned, add 1 minced garlic clove and the remaining 1 tbsp soy sauce, stir 30 seconds and pile them on the plate.

7Spinach: add the spinach to the dry skillet with a splash of water and stir about 1 minute until wilted. Move it to a bowl, squeeze out the extra water, toss with 1 tsp sesame oil, 1 minced garlic clove and a pinch of salt, and add to the plate.

8Bean sprouts: add the sprouts and 2 tbsp of water to the skillet, cover and steam 3 minutes. Drain well and toss with 1 tsp sesame oil and a pinch of salt. Add to the plate.

9Beef: turn the heat to high, 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 the plate.

10Eggs: wipe the skillet, heat the last of the vegetable oil over medium heat and fry the eggs 2 to 3 minutes until the whites are set and the yolks are still runny. Season with a pinch of salt.

11Build the bowls: divide the warm rice among 4 wide bowls. Arrange the carrots, zucchini, mushrooms, spinach, bean sprouts and beef in separate piles over the rice, then put a fried egg in the center.

12Finish 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 at the table before the first bite.