Bibimbap
HB-6166 · Hand-built original · Korean
Bowls of cooked rice topped with ground meat browned in a sweet soy and sesame mixture, a fried egg and assorted steamed or raw vegetables, finished with sesame seeds and the remaining sauce.
KoreanMain course25 minMakes 4 servings890 kcalDairy-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 3/4 cup soy sauce
- 6 tablespoons toasted sesame oil
- 4 tablespoons light brown sugar
- 1 pound ground turkey, beef, or pork
- 2 tablespoons vegetable oil
- 4 large eggs
- 2 cups cooked rice (Chinese takeout works well)
- Assorted vegetables (shredded carrot, canned baby corn, spinach, bean sprouts, red onion), steamed or raw
- Toasted sesame seeds
Method
- Mix the soy sauce, toasted sesame oil and light brown sugar together in a bowl and set that bibimbap sauce aside.
- Brown the ground beef in half of the vegetable oil in a pan for about 5 minutes, add half of the soy-sauce mixture, and keep cooking for 3 to 4 minutes, until the liquid has been absorbed, then take the meat off the heat and cover it.
- Fry the 4 large eggs in the remaining vegetable oil in another pan for 4 to 5 minutes.
- Divide the cooked rice among 4 bowls, arrange some of the assorted vegetables and the sauced meat in each bowl with an egg, sprinkle toasted sesame seeds over, and drizzle the remaining soy-sauce mixture across each bowl of bibimbap.
Total: 25 minutes
Nutrition (per serving, where published)
890 kcalCalories
25.5 gProtein
49.8 gCarbs
65.6 gFat
18.9 gSaturates
0.7 gFibre
15.3 gSugars
3709 mgSodium
271 mgCholesterol
565 mgPotassium
98 mgCalcium
4.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data