Spicy Beef Rice Bowl with Vegetables — Bibimbap
Around 25% fewer calories and 18% more protein, extra lean beef mince replacing marbled bulgogi cuts and sesame oil reduced, with the authentic gochujang heat, crisp vegetable contrast, and runny egg of the classic.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince garlic. Mix beef mince with 1 tbsp soy sauce, half the garlic, and coconut sugar; set aside 10 minutes. Julienne courgette and carrot. Slice shiitake mushrooms. Mix gochujang, rice vinegar, remaining soy sauce, and ½ tsp sesame oil into a sauce.
Saute 1
Heat vegetable oil in a non-stick pan over high heat. Stir-fry courgette 2 to 3 minutes until lightly caramelised; set aside. Repeat with carrot and mushrooms separately, seasoning lightly each time.
Saute 2
Season blanched spinach and bean sprouts each with a few drops of sesame oil and a pinch of salt; set aside. Cook beef mince in the same pan over medium-high heat 5 to 6 minutes, breaking up continuously, until cooked through and lightly caramelised.
Fry
Heat minimal oil in a non-stick pan over medium heat. Fry eggs sunny side up 2 to 3 minutes until whites are just set and yolks remain runny.
Plate
Divide rice between two bowls. Arrange beef and all vegetables in separate sections on top. Place egg in the centre, drizzle with gochujang sauce, scatter sesame seeds and spring onions, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.