Korean Rice Bowl (Bibimbap)

Bibimbap is probably one of the most popular Korean dishes in the Western world! Its composition can vary, but it’s mainly made up of a rice base, with a multitude of condiments including marinated beef and various vegetables. Here’s a very typical version with bean sprouts, carrots, spinach and mushrooms.

The main flavors in this Korean bowl are sesame oil and gochujang, a slightly spicy chili paste. These two ingredients are staples of Korean cuisine and add so much flavor! You can find them easily at the grocery store, without having to go to an Asian market (although always a treat!).

Serves: 4

Total prep time: 1h (including cooking time for all ingredients)

Ingredients:

Bibimbap bowl

• 300g beef, cut into strips or extra-lean ground
• 15 ml (1 tbsp) soy sauce
• 15 ml (1 tbsp) sesame oil
• 5 ml (1 tsp) brown sugar
• 1 clove garlic, minced

• 250g raw spinach
• ½ tsp sesame oil
• 1 clove garlic, minced
• salt to taste
• 300g bean sprouts
• ½ tsp sesame oil
• 1 clove garlic, minced
• salt to taste
• 1 cup (250 ml) sushi rice
• 1 large carrot, cut into julienne strips
• 200g mushrooms, shiitake or other, thinly sliced
• 4 large eggs
• 5 ml (1 tsp) olive oil
• Sesame seeds, for garnish

Gochujang sauce

• 30 ml (2 tbsp) gochujang
• 15 ml (1 tbsp) sesame oil
• 15 ml (1 tbsp) brown sugar (or another sweetening agent)
• 5 ml (1 tsp) rice vinegar (or other)
• 1 clove garlic, minced
• 15 ml (1 tbsp) water (or more, depending on desired texture)
• 15 ml (1 tbsp) sesame seeds (optional)

Preparation:

1. Place all marinade ingredients and meat in a bowl. Mix well and let rest.
2. Cook rice according to package directions.
3. In a small bowl, blend all Gochujang sauce ingredients and mix well.
4. For spinach and bean sprouts, bring a large pot of water to the boil. Blanch the spinach and bean sprouts, one after the other, for 30 seconds to 1 minute. Drain, then rinse with cold water to stop cooking. Squeeze the spinach between your hands to remove excess liquid. In a bowl, add the sesame oil, garlic and salt to the two vegetables. Allow to rest.
5. In a medium-sized frying pan, heat olive oil over medium heat. Sear carrots 3-5 minutes. Set aside.
6. In the same pan, repeat with mushrooms. Set aside.
7. In same skillet, add and cook 4 eggs to taste (usually sunny side up). Set aside.
8. Again, in the same pan, add the meat and marinade and cook for 5-10 minutes, depending on the cut of meat and desired doneness.
9. Time to assemble! In a bowl, add a bed of rice. Place all the prepared elements on the rice, then the egg on top. Finish with the gochujang sauce and sesame seeds for garnish.

To enjoy your Bibimbap, I suggest that once everything is in the bowl, you mix it all together! It may not be as pretty, but the combination of flavors and textures will be delicious!

You like meal bowls? Here are other ideas :

• Sushi Bowl
• Mediterranean Quinoa Bowl

Nutritional values per serving: 511 calories | 31g proteins | 18g fat | 54g carbohydrates | 7g fibers

Korean Rice Bowl (Bibimbap) is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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