close
Korean Beef Bibimbap Bowl
Bibimbap bowls have become all the rage, and if you're looking to dig into one, this recipe is for you. Fresh leafy greens, shitake mushrooms, crunchy veggies, sesame seeds and Korean beef give this dish a world of flavor that you won't want to miss.
Prep Time
10 min
Cook Time
15 min
Servings
4
This Recipe Features:
Ingredients
- 3 pouches SEEDS OF CHANGE™ Organic Aromatic Jasmine Rice
- 2 tbsps. honey
- 8 ounces beef steak, thinly sliced
- 1 tbsp. olive oil, divided
- 3 ounces baby spinach
- 2/3 cup cucumber, sliced thinly
- 3 tbsps. reduced sodium soy sauce
- 1 tbsp. Gochujang sauce
- 4 eggs
- 1 1⁄2 ounces shiitake mushrooms, sliced
- 1⁄2 cup shredded carrots
- 1 tbsp. seasoned rice vinegar
- 1⁄4 cup kimchi
- 1⁄4 cup green onion, sliced
- 1 tbsp. sesame seeds
Directions
- In a small bowl, mix together soy sauce, honey and about half of the Gochujang sauce; stir in beef to coat completely and set aside.
- Prepare 4 sunny side-up eggs by heating a medium lidded and preferably non- stick skillet over medium heat with 1?2 tbsp. olive oil. Add eggs to skillet, cover and cook for about one minute. Add 1 tbsp. water to the pan and return lid to steam the eggs. Cook for 1–2 minutes more or until your preferred level of doneness. Set eggs aside.
- Massage pouches of rice to loosen grains and tear corner of each pouch to vent. Cook two pouches at once by placing both vented pouches together in microwave for 2 1?2 minutes. Heat remaining pouch for 90 seconds. While rice is heating, place medium skillet over medium-high heat and add remaining 1?2 tbsp. of olive oil to pan. Remove beef from marinade and set marinade aside. Add beef to skillet and saute? for 1 minute. Add mushrooms and reserved marinade and continue cooking until sauce is bubbly and beef is cooked to desired doneness.
- Divide hot rice between 4 bowls and place beef mixture on top of rice in each bowl. Add spinach to same skillet while still hot and cover to wilt greens for 1 minute, adding 1 tbsp. water to create steam if needed. Drain vinegar from cucumbers and carrots. Arrange spinach, cucumber mix, kimchi and egg around beef. Garnish with green onions and sesame seeds. Add remaining Gochujang sauce to taste preference and enjoy.
| Servings | 4 |
| Calories (per serving) | 560 |
| Total Fat | 16g |
| Saturated Fat | 4.5g |
| Trans Fat | 0g |
| Total Fat % DV | 21% |
| Saturated Fat % DV | 23% |
| Trans Fat % DV | 0% |
| Cholesterol | N/A |
| Cholesterol % DV | N/A |
| Sodium | 610mg |
| Sodium % DV | 27% |
| Total Carbohydrate | 78g |
| Dietary Fiber | 1g |
| Sugars | 10g |
| Total Carbohydrates % DV | 28% |
| Dietary Fiber % DV | 4% |
| Protein | 39g |
Continue scrolling for next recipe.
