Bibimbap - Korean Rice Bowls
- 1 Tbsp. sesame oil, divided
- 2 cloves garlic, minced, divided
- ¾ lb. ground sirloin
- 1 cup bean sprouts, optional
- 1 cup shredded carrots
- 1 (8 oz.) package sliced mushrooms
- 1 Tbsp. water
- 2 cups spinach
- 2 cups cooked brown rice
- 4 fried or poached eggs
- Optional toppings: see Chef's Tips
Directions1. Heat 1 tsp. sesame oil in a pan over medium-high heat. Add 1 clove garlic and cook for 1 minute. Add ground sirloin and brown until cooked. Set aside. 1. Add 1 tsp. sesame oil to a second pan. Once hot, add bean sprouts and carrots and sauté for 3-4 minutes, or until tender-crisp. Remove from pan and set aside. 1. Add remaining 1 tsp. sesame oil to now empty pan. Add remaining 1 clove garlic and mushrooms 1. sauté for 3-4 minutes. Then, stir 1 Tbsp. water and spinach into mushrooms and cook until spinach is just wilted 1. about 1-2 minutes. Remove from heat and set aside. 1. To assemble: Divide rice among four bowls. Top each rice bowl with cooked ground sirloin, bean sprout and carrots, spinach and mushrooms, a cooked egg and any additional optional toppings. Serve warm.
Top with kimchi, chili pepper sauce (mix together ¼ cup Gochujang, 1 Tbsp. honey, 1 Tbsp. sesame oil and 1 clove minced garlic until well combined), chopped green onions, sesame seeds, less sodium soy sauce (or tamari for gluten free) and sriracha.
Calories 480, Total Fat 22g (Saturated 6g, Trans 0g), Cholesterol 240mg, Sodium 590mg, Total Carbohydrate 42g (Dietary Fiber 4g, Sugars 12g), Protein 30g, Vitamin A 90%, Vitamin C 20%, Calcium 8%, Iron 25% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Main Dish Summer Dairy Free Sodium Smart Winter Fall Asian Spring