Korean Bibimbap Inspired Rice Bowls Without Sesame Oil Or Nuts 1771028260201 Sewm

Ingredients

• 2 cups Short-grain white rice
• 1 lb Lean ground beef
• 4 tbsp Soy sauce
• 3 tbsp Avocado oil
• 6 oz Fresh spinach
• 2 medium Carrots, julienned
• 1 cup Bean sprouts
• 2 tbsp Gochujang (Korean chili paste)
• 3 cloves Garlic, minced
• 4 large Eggs
• 1 tbsp Granulated sugar

Instructions

1. 1

   Rinse the rice until the water runs clear, then cook according to package instructions.

2. 2

   In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat and brown the ground beef with 1 tablespoon of soy sauce and half the garlic.

3. 3

   Remove the beef and wipe the skillet; add another tablespoon of oil to sauté the julienned carrots until slightly softened.

4. 4

   Blanch the spinach and bean sprouts separately in boiling water for 1 minute, drain, and season with a pinch of salt and remaining garlic.

5. 5

   Prepare the bibimbap sauce by mixing the gochujang, sugar, and 1 tablespoon of soy sauce in a small bowl.

6. 6

   In the skillet, fry the eggs sunny-side up using the remaining oil so the yolks remain runny.

7. 7

   Divide the cooked rice into four bowls and arrange the beef and vegetables in separate sections on top.

8. 8

   Place a fried egg in the center of each bowl and serve with a dollop of the prepared gochujang sauce.