Recipes  

Bibimbap (Korean Rice, Vegetable, Egg and Beef Bowl)

  • Preparation 40 MIN
    Cooking 30 MIN
    Marinating 15 MIN
  • Servings 4
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Ingredients

Pickled Carrots

Rice

Beef

Garnish

Preparation

Pickled Carrots

  1. In a bowl, combine the vinegar, sugar, water and carrot. Let marinate for 15 minutes. Drain.

Rice

  1. Meanwhile, in a saucepan, cover the rice with cold water. Rinse and drain several times until the water runs clear. Add the water and salt.
  2. Bring to a boil and stir. Cover and cook over low heat for 12 to 15 minutes or until the liquid is completely absorbed. Stir and let rest for 5 minutes, covered.

Beef

  1. Meanwhile, in a bowl, combine all the ingredients. Season with pepper. Drain when ready to cook, keeping the marinade aside.
  2. In a large skillet over medium-high heat, brown the meat, a third at a time, on each side. Transfer to a plate. Pour the marinade into the skillet and bring to a boil. Return the beef to the skillet. Simmer for 3 minutes and coat well with the sauce. Remove from the heat.

Garnish

  1. In another large skillet over medium heat, melt the butter and add the eggs. Cook over low heat, on one side only, for about 3 minutes or until the egg white is cooked through. Season with salt and pepper.
  2. Divide the rice among bowls. Add the meat, carrots, bean sprouts and cucumbers on the rice. Top with the eggs. Sprinkle with the sesame seeds. Serve with sambal oelek, sriracha sauce or kimchi.

Note

In Korea, this dish is traditionally served in a stone bowl that was previously heated. This makes the rice and fillings sizzle when they are placed in the bowl. It is also served with kimchi, a spicy sweet and sour condiment made from fermented vegetables (cabbage, radish, cucumber, etc.).

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 780  
Total Fat 26 g  
Saturated Fat 9 g  
Sodium (salt) 1420 mg  
Carbohydrates 100 g  
Fibre 4 g  
Protein 34 g