Bibimbap (korean Rice Bowl)

Ingredients

  • 8 cloves garlic, minced

  • 4 cups cooked white rice

  • 1/4 cup gochujang chili paste

  • 2 Tbsp sesame oil

  • 2 Tbsp honey

  • 2 Tbsp water

  • 2 Tbsp rice vinegar

  • 2 Tbsp soy sauce

  • 8 oz beef (thinly sliced steak or ground beef)

  • 1 Tbsp soy sauce

  • 1 Tbsp honey

  • 2 tsp toasted sesame oil

  • 1 tsp sesame seeds

  • 1 large zucchini, cut into strips

  • 1 large carrot, cut into strips

  • 1 red bell pepper, cut into strips

  • 8 oz mushrooms, sliced

  • 1 tsp salt

  • 6 tsp sesame oil

  • 8 oz spinach, roughly chopped

  • 4 large eggs

  • 2 tsp toasted sesame seeds

Make

  1. Preheat oven to 450F. Line baking sheet with parchment
  2. Make bibimbap sauce by combining gochujang, 2 Tbsp sesame oil, honey, water, rice vinegar, 2 Tbsp soy sauce, and 2 cloves minced garlic
  3. Combine 2 cloves minced garlic, 1 Tbsp soy sauce, 1 Tbsp honey, 2 tsp toasted sesame oil, and 1 tsp sesame seeds to bowl. Add beef to bowl and toss until well combined, refrigerate until ready to cook
  4. Add zucchini, carrot, bell pepper, mushrooms to baking sheet, season with 1 tsp salt, 2 tsp minced garlic, 3 tsp sesame oil. Toss to cover and roast for 15 minutes
  5. Heat 1 tsp sesame oil in skillet over medium-high heat. Saute spinach until starting to wilt and add a pinch of salt and 1/2 tsp minced garlic. Transfer to plate and set aside
  6. Heat 2 tsp sesame oil in skillet over medium-hight heat. Cook beef
  7. Fry eggs to your liking
  8. Assemble bowls with rice, vegetables, beef, egg and sauce. Sprinke with toasted sesame seeds

TIME | 1.0 hours

YIELD | 4 servings

TAGS | Asian