Bibimbap (Korean Rice Bowl)
View original ↗
Jo Cooks · by Joanna Cismaru★ 4.9 (18)

Bibimbap (Korean Rice Bowl)

NUTRITION · PER SERVING60M COOK
CAL 38%·PRO 61%
CARBS 93G49% OF CAL
7G FIBER0G ADDED0G INTRINSIC64G OTHER21G TOTAL SUGAR
FAT 30G35% OF CAL
8G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Korean rice bowl topped with marinated beef, roasted vegetables, a fried egg, and spicy gochujang sauce. Looks fancy but is straightforward to prepare for an impressive dinner.

mainkoreanbowlbeefdairy free
View the full recipe on Jo Cooks →

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

Nutrition & ingredients

Ingredients

serves 4
  • 4 cups white rice (cooked, short grain)
  • 4 large eggs
  • 2 teaspoons sesame seeds (black and white, toasted)
  • 8 ounces beef tenderloin (cut into thin strips, or any steak such as rib eye)
  • 2 cloves garlic (minced)
  • 1 tablespoon soy sauce (low sodium)
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sesame seeds
  • 1 large zucchini (cut into 2 inch strips)
  • 1 large carrot (cut into long strips)
  • 1 red bell pepper (cut into thin strips)
  • 8 ounces shiitake mushrooms (sliced)
  • 8 ounces spinach (roughly chopped)
  • 2 cups bean sprouts
  • 6 cloves garlic (minced)
  • 6 teaspoons sesame oil
  • 1½ teaspoons salt
  • ¼ cup gochujang (Korean chili paste)
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce (low sodium)
PREP
30M
SODIUM
1594MG
ESTIMATE
COMPLETE

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