Korean Bibimbap Bowls with Gochujang Sauce

Korean Bibimbap Bowls with Gochujang Sauce

StandardAsian|KoreanLunch|DinnerSpicyComfort FoodFamily-Friendly
⏱️ 20m PREP
🔥 25m COOK
👥 4 SERVINGS
⚡ 650 CAL/SERV
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Overview

A vibrant and hearty Korean dish featuring a mix of vegetables, beef, and rice, topped with a spicy gochujang sauce for a flavor-packed meal.

Macronutrients per serving

130
grams
Protein
35.0g 27%
Fat
20.0g 15%
Carbs
75.0g 58%

Rich in nutrients

☀️ Vitamin A
40% DV
Essential for healthy vision
☀️ Vitamin C
30% DV
Supports immune function
🔺 Iron
20% DV
Important for blood production
🔺 Calcium
15% DV
Vital for bone health
💧 Omega-3
5% DV
Supports heart health

Ingredients

Main Ingredients

  • 2 cups short-grain white rice
  • 1 pound ribeye steak thinly sliced
  • 2 cups spinach blanched
  • 1 cup bean sprouts blanched
  • 2 cups shiitake mushrooms sliced
  • 1 carrot julienned
  • 4 eggs fried

Gochujang Sauce

  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 clove garlic minced

Instructions

  1. 1 Cook the short-grain white rice according to the package instructions and set aside.
  2. 2 In a small bowl, mix together the gochujang, soy sauce, sesame oil, honey, rice vinegar, and minced garlic to make the sauce.
  3. 3 Heat a skillet over medium-high heat and cook the ribeye steak slices until browned, about 3-4 minutes. Set aside.
  4. 4 In the same skillet, sauté the shiitake mushrooms until golden brown, about 5 minutes.
  5. 5 Arrange the cooked rice in bowls and neatly top with sautéed mushrooms, blanched spinach, blanched bean sprouts, julienned carrots, and cooked beef.
  6. 6 Top each bowl with a fried egg and drizzle with the prepared gochujang sauce.
  7. 7 Serve immediately and mix everything together before eating.

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