30 Minute Korean Bibimbap Recipe
This 30 Minute Korean Bibimbap Recipe is a mixture of sesame fried vegetables, minced beef & kimchi, served with rice & a fried egg for a delicious stir fry!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 people
- 1 Carrots, cut into matchsticks
- 1 zucchini, cut into matchsticks
- 1 cup Shiitake mushrooms, sliced
- 1 cup bean sprouts
- 2 cups fresh baby spinach
- 1 cup kimchi optional
- 16 oz striploin steaks thinly sliced (or 1lb ground beef)
- 2 tsp baking soda
- 2 cloves garlic, minced
- 3-4 tbsp soy sauce divided
- 1 tbsp Sriracha or gochujang
- 2 tbsp sesame oil divided
- 6 eggs
- Sesame seeds, to serve
- 2 cups water
- 1 cup white rice
- 1 tsp butter
- 1 pinch salt
Cook rice according to package instructions in a rice cooker.
Saute mushrooms in pan with 1 tsp sesame oil and 1 tsp soy sauce for 1-2 min on high heat. Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time.
Meanwhile, cut up steak into thin strips and toss with baking soda. You could use ground beef if you're in a pinch, but steak is better. Toss meat with baking soda, garlic, 2 tbsp soy sauce and sriracha (or gochujang instead if using).
Heat 1 tbsp sesame oil over med-high heat, then cook steak for 2-3 min. Remove from pan.
Using another tiny bit of sesame oil, heat the same pan on high and add egg. Cook on med-low for 3-4 minutes until egg is semi-cooked.
Add a bit of rice to each bowl. I use pasta bowls because I love how wide they are and they are great for presentation. Picking out veggies one at a time, place each in circle around bowl, then add kimchi and cooked beef. Top with egg, then sprinkle bowl with sesame seeds and serve.
Calories: 403kcal | Carbohydrates: 29g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 212mg | Sodium: 1006mg | Potassium: 517mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2971IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 3mg