Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables
View original ↗
My Korean Kitchen · by Sue Pressey★ 5.0 (238)

Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

NUTRITION · PER SERVING90M COOK
CAL 34%·PRO 54%
CARBS 74G44% OF CAL
13G FIBER10G SUGAR50G OTHER
FAT 31G41% OF CAL
6G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant mixed rice bowl with beef, vegetables, a fried egg, and gochujang sauce. Each component is prepared separately for authentic flavor and texture.

mainkoreanbowlbeefdairy free
View the full recipe on My Korean Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 100 g beef mince ((3.5 ounces), (or other cuts))
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp brown sugar
  • 1/4 tsp minced garlic
  • 250 g spinach ((0.6 pounds))
  • 350 g bean sprouts
  • 100 g shiitake mushroom ((3.5 ounces))
  • 120 g carrots ((4.2 ounces, 1 small))
  • 1/2 tsp fine sea salt ((1/4 tsp each will be used when cooking shiitake mushroom and carrots))
  • 3 cups steamed rice ((3 to 4 serving portions ))
  • 3 eggs ((3 or 4 depending on the serving portion))
  • Some cooking oil ((to cook the meat, mushroom, carrots and eggs – I used rice bran oil))
  • Some toasted seasoned seaweed (shredded (long thin cut))
  • 2 Tbsp gochujang
  • 1 Tbsp sugar (- I used raw sugar)
  • 1 Tbsp water
  • 1 Tbsp toasted sesame seeds
  • 1 tsp vinegar (- I used apple vinegar)
  • 1 tsp minced garlic
PREP
35M
SODIUM
1270MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.