Korean Bibimbap with Gochujang Sauce

Name: Korean Bibimbap with Gochujang Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups short-grain white rice; 1/2 pound beef sirloin (thinly sliced); 2 cups spinach (blanched); 1 cup bean sprouts (blanched); 1 large carrot (julienned); 1 cup shiitake mushrooms (sliced); 4 large eggs (fried); 2 teaspoons sesame oil; 1 tablespoon soy sauce; 3 tablespoons Gochujang; 1 tablespoon sesame oil; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon soy sauce; 2 cloves garlic (minced)

StandardKoreanDinnerSpicyComfort FoodFamily-Friendly

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

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Overview

A vibrant and flavorful Korean dish featuring a variety of vegetables, beef, and a spicy Gochujang sauce served over rice.

Macronutrients per serving

117

grams

Protein

24.0g 21%

Fat

18.0g 15%

Carbs

75.0g 64%

Rich in nutrients

☀️ Vitamin A

45% DV

Essential for eye health

🔺 Iron

20% DV

Important for blood production

🔺 Calcium

15% DV

Supports bone health

🌾 Fiber

Aids in digestion

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

2 cups short-grain white rice
1/2 pound beef sirloin thinly sliced
2 cups spinach blanched
1 cup bean sprouts blanched
1 large carrot julienned
1 cup shiitake mushrooms sliced
4 large eggs fried
2 teaspoons sesame oil
1 tablespoon soy sauce

Gochujang Sauce

3 tablespoons Gochujang
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon soy sauce
2 cloves garlic minced

Instructions

1 Cook the rice according to package instructions and keep warm.
2 In a small bowl, mix together all the ingredients for the Gochujang sauce until well combined. Set aside.
3 Heat 1 teaspoon of sesame oil in a pan over medium-high heat. Add the sliced beef and cook until browned. Add the soy sauce and stir until the beef is fully cooked. Remove from heat and set aside.
4 In a separate pan, stir-fry the carrots in a little oil until tender. Set aside.
5 In the same pan, add more oil if needed and stir-fry the shiitake mushrooms until soft. Set aside.
6 Fry the eggs sunny-side up and set aside.
7 To assemble, divide the cooked rice among four bowls. Arrange the beef, spinach, bean sprouts, carrots, and mushrooms on top of the rice in sections.
8 Place a fried egg on top of each bowl and drizzle with the prepared Gochujang sauce.
9 Garnish with a drizzle of sesame oil and serve immediately.