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Bibimbap rice bowls

Bibimbap Rice Bowls

8
Points®
Total Time
1 hr 35 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Easy
This iconic Korean dish involves a warm bowl of rice topped with seasoned meat, veggies, and an egg. “Bibim” means to mix, and “bap” is the word for rice. So after the initial presentation of the artfully arranged bowl, you’re supposed to mix everything together, allowing the gooey yolk to mingle with the gochujang sauce and flavor the rice. If you’re using traditional Korean gochujang paste (found in tubs, with a texture similar to miso), you’ll need to mix it with a little sugar, vinegar, and water as we instruct; if, however, you have gochujang sauce (with a texture similar to barbecue sauce), you can just use it as is.

Ingredients

Cooking spray

4 spray(s)

Dry short grain brown rice

1 cup(s), or medium-grain

Water

1⅓ cup(s)

Low sodium soy sauce

1 Tbsp

Toasted sesame oil

1½ tsp, divided

Garlic

3 clove(s), grated and divided

Uncooked lean beef top sirloin steak

8 oz, thinly sliced and cut into 1-in-long pieces

Gochujang hot pepper paste

3 Tbsp

Water

1 Tbsp

Sugar

1 tsp

Unseasoned rice vinegar

1 tsp

Carrots

1 cup(s), matchstick-cut

Mung bean sprouts

2 cup(s)

Kosher salt

⅜ tsp, divided

Spinach

5 oz

Egg

4 item(s), large

Instructions

  1. Place the rice in a strainer and rinse under cold water. Place rice and 1⅓ cups water in a small saucepan; let stand 15 minutes. Bring to a boil over high heat; cover, reduce heat to low, and simmer 30 minutes. Remove from heat and let stand 10 minutes.
  2. Meanwhile, in a medium bowl, stir the soy sauce, ½ tsp oil, and half of garlic. Add the beef and stir well to coat. Marinate at room temperature for 15 to 20 minutes. In a small bowl, stir the gochujang, 1 tbsp water, sugar, and vinegar; set aside.
  3. Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add the carrots to the pan; sauté until crisp-tender, about 2 minutes. Remove the carrots from the pan.
  4. Add ½ tsp oil, half of remaining garlic, and bean sprouts to the pan; sauté until crisp-tender, 1 to 2 minutes. Stir in ⅛ tsp salt. Remove the bean sprouts from the pan.
  5. Add remaining ½ tsp oil, remaining garlic, and spinach to pan; sauté until spinach wilts, about 3 minutes. Stir in ⅛ tsp salt. Remove the spinach from the pan.
  6. Off heat, coat the pan with cooking spray. Add the beef mixture to the pan; sauté until browned and cooked through, about 3 minutes. Remove the beef from the pan and wipe the pan clean with paper towels.
  7. Reduce heat to medium. Crack the eggs into the pan; cook until the whites are set and yolks are still runny, 3 to 4 minutes. Sprinkle eggs with remaining ⅛ tsp salt.
  8. When the rice is done, fluff with a fork and divide evenly among 4 bowls (about ¾ cup per bowl). Top bowls evenly with carrots, bean sprouts, spinach, and beef. Top each bowl with 1 egg and about 1 tbsp sauce.
  9. Serving size: 1 bowl

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