Korean · Dinner
Korean Beef Rice Bowl
Beef Bibimbap
Korean rice bowl topped with seasoned beef, sauteed spinach, carrot, mushroom, and bean sprouts, finished with a fried egg and gochujang sauce stirred through at the table.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
28gFat
68gCarbs
8gSugar
6gFiber
820mgSodium
95mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Julienne carrot, thinly slice mushrooms. Blanch spinach 30 seconds in salted boiling water, squeeze dry. Whisk gochujang with rice vinegar, honey, 2 tsp sesame oil, 2 tsp water. Toss beef with 2 grated garlic cloves, soy sauce, brown sugar, 2 tsp sesame oil, pinch pepper; rest 5 minutes.
2
Boil
Bring rinsed rice and 240ml water to boil over high heat in a medium saucepan. Cover, reduce to lowest heat, cook 12 minutes until tender. Remove from heat, rest covered 5 minutes.
3
Saute 1
Heat 1 tbsp neutral oil over medium-high in a large skillet. Stir-fry carrot 2 minutes with a pinch of salt until just tender, lift out. Add mushrooms, stir-fry 2–3 minutes until golden, lift out.
4
Saute 2
Add remaining 1 tbsp oil. Stir-fry bean sprouts 60 seconds with remaining 2 garlic cloves until just wilted, lift out. Toss spinach with 2 tsp sesame oil and pinch salt.
5
Fry
Raise heat to high. Stir-fry beef in two batches (about 90 seconds per batch) until deeply browned, lift out. Fry both eggs 2–3 minutes until whites set and yolks remain runny.
6
Plate
Mound rice in two bowls. Arrange spinach, carrot, mushroom, sprouts, and beef in clusters around the rice in each bowl. Top each with a fried egg, scatter spring onion and sesame seeds. Serve gochujang sauce alongside for stirring through at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef sirloin
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 140g (4.9 oz) baby spinach
- 120g (4.2 oz) carrot
- 100g (3.5 oz) fresh shiitake mushrooms
- 120g (4.2 oz) mung bean sprouts
- 2 large eggs
- 40ml (2.7 tbsp) toasted sesame oil
- 2 tbsp neutral oil
- 4 garlic cloves
- 4 tsp soy sauce
- 2 tsp light brown sugar
- 2 tbsp toasted sesame seeds
- 40g (1.4 oz) gochujang
- 2 tbsp rice vinegar
- 2 tsp honey
- 2 scallions
- 1 tsp fine sea salt