45 min · 1 serving · @Cooking with Kian
Bibimbap with Bulgogi Beef
Rice topped with sweet-savoury bulgogi ground beef, quick-pickled veg, sesame spinach, kimchi and a runny egg, finished with gochujang sauce.
Nutrition per serving
- 900 kcal
- 38 g protein
- 90 g carbs
- 43 g fat
Ingredients
- 180 g cooked rice
- 110 g ground beef (4)
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp rice vinegar
- 1 ½ tsp brown sugar
- 1 tsp grated ginger
- ½ clove garlic
- 2 tbsp gochujang
- 60 g cucumber
- 50 g bean sprouts
- 50 g shredded carrot
- 60 g spinach
- 30 g kimchi
- 1 egg
- 1 spring onion
- 1 tsp sesame seeds
- ½ tsp olive oil
Steps
- Toss the cucumber, bean sprouts and carrot separately with a little salt, sugar and rice vinegar; leave 20 minutes.
- Brown the beef in a hot pan, then add soy sauce, 1 tsp sesame oil, rice vinegar, brown sugar, ginger, garlic and 1 tsp gochujang; cook until syrupy.
- Wilt the spinach in olive oil with a pinch of salt and sesame seeds.
- Stir the remaining gochujang with 1 tsp sesame oil and a splash of water into a sauce.
- Fry the egg over easy. Top the rice with beef, veg, spinach, kimchi and the egg; finish with sauce, spring onion and sesame seeds.
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