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Korean Beef Bibimbap

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Korean Beef Bibimbap

with kimchi and gochujang sauce

Informations supplémentaires
30 min. | 637 kcal | easy | Spicy |
1. Setup Cut the carrot into small sticks, or shred it. Slice the mushrooms.
2. Cook the rice Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Pour in the rice, cover and cook over low heat 10-12 minutes.
3. Cook the vegetables In a pan over medium-high heat, add a drizzle of olive oil. Add the mushrooms and cook for 4-5 minutes. Season with salt and pepper, remove from the pan and reserve. In the same pan, add the spinach and cook for 1-2 minutes. In a bowl, mix the cooked spinach with half of the sesame oil and half of the sesame seeds.
4. Cook the beef In a pan over medium-high heat, add a drizzle of olive oil. Cook the beef for 5-6 minutes and break into pieces. Add the soy sauce and cook for another 2-3 minutes.
5. Make the sauce In a bowl, mix the gochujang paste with the honey, the rest of the sesame oil and 1 tbsp of rice wine vinegar.
6. Plate your dish Serve the beef with the rice, the carrot, the spinach, the mushrooms, the kimchi and the sauce. Garnish with the rest of the sesame seeds. Bon appétit!
280 g Ground Beef
120 ml Kimchi
1 unit Carrot(s)
100 g Cremini Mushrooms
15 ml Grilled Sesame Seeds
140 g Basmati Rice
60 g Baby Spinach
15 ml Soy Sauce
15 ml Sesame Oil
30 ml Gochujang
1 unit Honey
What you need Pot, pan, bowls.
637 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 74g
25%
fat 20g
31%
cholesterol 77mg
26%
fiber 4g
16%
protein 38g
saturated 6g
30%
sodium 770mg
32%
sugar 13g
trans 0g