Easy Korean Bibimbap Recipe

easy korean bibimbap recipe
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    269
  • Protein

    27.1 g
  • Carbohydrate

    36.6 g
  • Fat

    2.2 g
  • Cholesterol

    44.7 mg
  • Sodium

    568 mg

Easy Korean bibimbap recipe. What is bibimbap? Bibimbap is traditional Korean mixed rice with ground beef, fried eggs, and assorted vegetables. Very delicious! You can also prepare this  dish with grilled shrimp and mushrooms if desired:

Korean Bibimbap with Grilled Shrimp and Mushrooms Recipe

Makes 4 servings

Ingredients: 3 tablespoons (45 ml) rice vinegar, 2 tablespoons (30 ml) low-sodium soy sauce, 1 oz (30 ml) toasted sesame oil, 1 oz (30 ml) canola oil, 2 teaspoons (10 ml) brown sugar, 1 teaspoon (5 ml) freshly grated ginger, 2 portabello mushroom caps, 1 pound (480 g) raw shrimp, peeled and deveined, 2¼ cups (560 ml) water, rice, 1 medium carrot, peeled and julienned, 1 4-inch (10 cm) pieces Englush cucumber, peeled and julienned, 2 radishes, trimmed and julienned, 1 cup (250 ml) bean sprouts, chopped, 1 tablespoon (15 ml) canola oil, 4 large eggs, 2 oz (60 ml) Korean chili paste (Gochunjang)

Instructions: To prepare marinade: In a medium mixing bowl, combine rice vinegar, soy sauce, sesame oil, 1 oz (30 ml) canola oil, brown sugar and grated ginger. Whisk well.

Place portabello caps in a shallow dish and pour in about half of marinade. Turn to coat caps and set aside.

Add shrimp to the remaining marinade, cover and refrigerate for at least 30 minutes.

In a large saucepan, bring water to a boil over medium-high heat. Add rice, then reduce heat to low and cook, uncovered, stirring occasionally, until rice is tender, for about 50 minutes. Drain, then let stand covered until ready to use.

Preheat a gas grill at high. Lightly oil grill rack with nonstick cooking spray. Add marinated portabello caps, reduce heat to medium and grill until soft and tender, basting occasionally with the marinade, turning once or twice, for about 8 -10 minutes. Remove grilled mushrooms from the gas grill and set aside. Keep warm.
Increase heat to high. Add shrimp and grill until lightly charred and opaque, turning once, for about 2-3 minutes. Remove grilled shrimp from the grill and transfer to a cutting board. Cut mushrooms and shrimp into 1/2 inch (1.25 cm) pieces. Keep separate.

Put 1 cup (250 ml) of cooked rice in each of 4 bowls. Arrange julienned vegetables, grilled mushrooms, and shrimp in separate piles around the edge.

In a large nonstick skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Crack eggs into the pan and cook until whites are set, for about 3-5 minutes. Carefully remove fried eggs from the skillet and arrange in the center of each portion. Add chili paste to taste and serve immediately.

Easy Korean Bibimbap Recipe

Ingredients

  • 4 cups cooked rice
  • 1/2 tablespoon cooking oil
  • 6 cups fresh spinach
  • 1 teaspoon toasred sesame oil
  • salt to taste
  • 1/2 pound (240 g) lean ground beef
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 carrot, peeled and grated
  • 1 large cucumber, thinly sliced
  • 2 green onions, washed and thinly sliced
  • 4 large eggs
  • 1/4 cup (60 ml) kimchi
  • 1 tablespoon sesame seeds

Method

Step 1

In a large nonstick skillet, heat cooking oil over medium-high heat. Add the fresh spinach and sauté, stirring occasionally, until wilted. Drizzle the sesame oil over top, then season lightly with salt. Remove cooked spinach from the skillet and transfer to a clean bowl.

Step 2

Add the ground beef to the same skillet. Cook until browned, then stir in a chili garlic sauce, brown sugar, and soy sauce. Cook, stirring, for further 1 minute. Remove beef mixture from the skillet and set aside. Keep warm.

Step 3

Crack eggs into the skillet and fry until whites are set, for about 3-5 minutes. Carefully remove fried eggs from the skillet and set aside.

Step 4

Place 1 cup (250 ml) of cooked rice in each of 4 bowls, followed by 1/4 cup of cooked spinach, 1/4 cup of cooked beef, sliced cucumber, grated carrots, 1 fried egg, and 1 tablespoon of kimchi. Top each portion with sliced green onions and sesame seeds. Serve immediately.

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