Korean Bibimbap With Beef And Vegetables Sesamefree 1771028723088 H3rw
A vibrant and nutritious Korean rice bowl featuring marinated beef and sautéed vegetables, prepared entirely without sesame oil or seeds.
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Ingredients
- 2 cups Short-grain white rice
- 1 lb Flank steak, thinly sliced
- 3 tbsp Soy sauce
- 4 tbsp Gochujang (Korean chili paste)
- 10 oz Spinach, fresh
- 2 medium Carrots, julienned
- 1 cup Shiitake mushrooms, sliced
- 3 cloves Garlic, minced
- 4 tbsp Vegetable oil
- 4 large Eggs
- 1 tbsp Honey
Instructions
- 1
Cook the rice according to package instructions and keep warm.
- 2
Marinate the sliced beef in 1 tablespoon of soy sauce, 1 tablespoon of vegetable oil, and 1 clove of minced garlic for 15 minutes.
- 3
Blanch the spinach in boiling water for 30 seconds, drain, squeeze out excess water, and season with a pinch of salt and a drop of soy sauce.
- 4
Heat 1 tablespoon of vegetable oil in a pan and sauté the carrots and mushrooms separately until tender, seasoning lightly with salt.
- 5
In the same pan, cook the marinated beef over high heat until browned and fully cooked through.
- 6
Prepare the sauce by mixing gochujang, honey, and 1 tablespoon of soy sauce in a small bowl.
- 7
Fry the eggs sunny-side up in a small amount of oil until the whites are set but yolks remain runny.
- 8
Assemble by placing rice in bowls, topping with arranged sections of beef and vegetables, placing an egg in the center, and serving with the gochujang sauce.
Nutrition per Serving
580
Calories
32g
Protein
65g
Carbs
22g
Fat
4g
Fiber
12g
Sugar
980mg
Sodium
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