Korean Rice Bowl with Beef (Bibimbap)

Name: Korean Rice Bowl with Beef (Bibimbap)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 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

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

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.
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.
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.
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.
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.
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.

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.Each 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!