Korean Rice Bowl with Beef (Bibimbap)

Korean Rice Bowl with Beef (Bibimbap)

Check out the recipe for our Korean Rice Bowl with Beef (Bibimbap), view the full recipe instructions here and give it a try today!
  • 30 MINS

    Cooking Time

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr® Beef Bouillon Cube (s), crumbled
  • 2 tsp. (10 mL) sugar
  • 10 tsp. (50 mL) dark sesame oil, divided
  • 1 lb. (450 g) boneless sirloin steak, cut into thin strips *
  • 1 cup (250 mL) matchstick cut carrots
  • 1 cup (250 mL) sliced shiitake mushroom caps
  • 1 cup (250 mL) bean sprouts
  • 2 cups (500 mL) baby spinach leaves
  • 3 cups (750 mL) cooked rice **
  • 4 eggs

  1. For Beef Bulgogi, combine Knorr® Beef Bouillon Cube, sugar and 2 tsp. (10 mL) sesame oil in medium microwave-safe bowl. Cook at HIGH in microwave 30 seconds. Stir until smooth. Add steak and set aside to marinate.

  2. Meanwhile for Vegetables, cook vegetables separately in large nonstick skillet using 1 teaspoon (5 mL) sesame oil for each vegetable, stirring occasionally, until tender, 2 to 5 minutes. Remove vegetables; keeping them separate. Season, if desired, with salt and pepper; keep warm.

  3. Next, cook steak in same skillet, in 2 batches, over medium-high heat, stirring occasionally, until desired doneness, about 2 minutes. Remove; cover and keep warm.

  4. For Rice & Eggs, continuing in same skillet (rinse or wipe skillet if necessary), heat 1 tablespoon (15 mL) sesame oil over medium-high heat and cook rice, stirring frequently, until rice becomes crispy and slightly browned on about half the rice grains***, about 15 minutes.

  5. Meanwhile heat remaining 1 teaspoon (5 mL) sesame oil in another large nonstick skillet over medium-high heat. Carefully crack eggs into skillet, keeping yolks intact and cook covered to desired doneness.

  6. To serve, divide rice into 4 bowls. Arrange beef bulgogi (with juices) on top of rice. Top with vegetables, keeping them in separate mounds. Top each with an egg. Serve, if desired, with hot sauce and/or kimchi.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 550.0
Calcium (g) 6.0 %
Carbohydrates (g) 49.0 g
Fat (g) 22.0 g
Fiber (g) 3.0 g
Iron (g) 25.0 %
Protein (g) 38.0 g
Saturated Fat (g) 5.0 g
Sodium (g) 770.0 mg
Sugar (g) 4.0 g
Trans Fat (g) 0.0 g

*Bulgogi is a Korean dish that consists of marinated beef. To make cutting the beef into really thin strips easier, freeze beef 20 minutes before slicing.

** For 3 cups cooked rice use 1 cup uncooked rice to 2 cups water.

***Traditional Bibimbap is made in a scorching-hot stone bowl, so the layer of rice that touches it turns crispy and golden brown, so cooking step simulates this.\nEach serving of this dish provides 1 serving of veggies and is an excellent source of iron.
Try making this dish with brown rice for added fibre -you won't even notice the difference!

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