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Bibimbab (Korean Rice w Vegetables & Beef)

 
Bibimbab (Korean Rice w Vegetables & Beef)
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $4.74 One serving costs about $4.74

$4.74 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Korean,Asian
spoonacular Score:82%

Spoonacular Score: 82%

 

The recipe Bibimbab (Korean Rice w Vegetables & Beef) is ready in around 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Korean food. This recipe serves 4 and costs $4.74 per serving. One serving contains 680 calories, 40g of protein, and 32g of fat. This recipe is liked by 2 foodies and cooks. If you have carrots, garlic clove, sesame oil, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. Not a lot of people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. Try Korean Bibimbab (Rice w Vegetables & Beef), Korean Rice Bowl With Steak, Vegetables & Fried Egg, and Chop Chae (Korean Mixed Vegetables With Beef and Noodles) for similar recipes.

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try David & Nadia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 36 dollars per bottle.

David & Nadia Chenin Blanc

Chenin Blanc from the Swartland focuses yet again on various Old Vine Vineyards, ranging plantings from 1962 till 1982 and based on granite from the Paardeberg, blended with schale/schist from the east, clay from the north and iron from the western parts of the Swartland. Dry-land farmed bush vines stood the test of time and it showcases the ultimate reason why Chenin Blanc is their main focus in the Swartland. Whole bunch pressed and naturally fermented, matured for 11 months in old neutral French oak barrels.

» Get this wine on Wine.com

Ingredients

Servings:
2
2 carrots
carrots
4 cups
4 cups cooked white rice
cooked white rice
6
6 eggs
eggs
1
1 mixed english cucumber
mixed english cucumber
1
1 garlic clove
garlic clove
some
some red gochugaru
red gochugaru
4 Tbsps
4 Tbsps red gochujang
red gochujang
1 Tbsp
1 Tbsp olive oil
olive oil
4 tsps
4 tsps sesame oil
sesame oil
1 tsp
1 tsp sesame seeds
sesame seeds
1 Tbsp
1 Tbsp soy sauce
soy sauce
1 bunch
1 bunch fresh spinach
fresh spinach
1 lb
1 lb steaks
steaks
2 carrots
2
carrots
4 cups cooked white rice
4 cups
cooked white rice
6 eggs
6
eggs
1 mixed english cucumber
1
mixed english cucumber
1 garlic clove
1
garlic clove
some red gochugaru
some
red gochugaru
4 Tbsps red gochujang
4 Tbsps
red gochujang
1 Tbsp olive oil
1 Tbsp
olive oil
4 tsps sesame oil
4 tsps
sesame oil
1 tsp sesame seeds
1 tsp
sesame seeds
1 Tbsp soy sauce
1 Tbsp
soy sauce
1 bunch fresh spinach
1 bunch
fresh spinach
1 lb steaks
1 lb
steaks
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Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl
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Instructions

  1. 1.Cook rice according to package directions.
  2. 2.Cut vegetables into matchstick pieces and set aside for sauteing.
  3. 3.In a large non-stick pan/skillet, bring 2 cups water to a boil. Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.
  4. 4.Wipe out skillet; heat 1 tsp olive oil over medium-high. Add carrots and cook until soft, 3 minutes. Add garlic and cook until fragrant or semi-browned, 1 minute. Add cucumber slices mixed with gochugaru (red pepper flakes). Combine spinach and soy sauce; set aside until serving.
  5. 5.Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
  6. 6.Heat 1 tsp olive oil in non-stick pan over medium-high. Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.
  7. 7.Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.
  8. *Bibimbab and its main ingredients (usually rice and vegetables) can be chosen at one's preference. This is the main reason why bibimbab is so appealing; it suits vegetarians, dieters, health-conscience eaters, and even meat-lovers, who are more than welcome to add beef to their liking. For us, since we usually have rice available to eat at all times, we simply slice up any available vegetables or lettuce leaf varieties in the fridge for an "instant" and very satisfying bibimbab meal. So feel free to deviate from the original recipe!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.74
Ingredient
2 carrots
4 cups cooked white rice
6 eggs
1 mixed english cucumber
1 garlic clove
some red gochugaru
4 tablespoons red gochujang
1 tablespoon olive oil
4 teaspoons sesame oil
1 teaspoon sesame seeds
1 tablespoon soy sauce
1 bunch fresh spinach
1 pound steaks
Price
$0.21
$0.68
$1.44
$0.72
$0.07
$0.18
$1.77
$0.17
$0.43
$0.08
$0.12
$3.04
$10.07
$18.97
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Nutritional Information

Quickview
679k Calories
39g Protein
31g Total Fat
60g Carbs
47% Health Score
Limit These
Calories
679k
34%

Fat
31g
49%

  Saturated Fat
10g
66%

Carbohydrates
60g
20%

  Sugar
5g
6%

Cholesterol
314mg
105%

Sodium
531mg
23%

Get Enough Of These
Protein
39g
80%

Vitamin K
433µg
413%

Vitamin A
14144IU
283%

Selenium
61µg
88%

Manganese
1mg
86%

Zinc
8mg
55%

Folate
218µg
55%

Vitamin B6
1mg
52%

Vitamin B2
0.84mg
49%

Phosphorus
457mg
46%

Vitamin B12
2µg
41%

Vitamin B3
7mg
40%

Iron
6mg
37%

Vitamin C
30mg
37%

Potassium
1249mg
36%

Magnesium
140mg
35%

Vitamin E
4mg
27%

Copper
0.47mg
24%

Vitamin B5
2mg
20%

Vitamin B1
0.29mg
20%

Fiber
4g
18%

Calcium
184mg
18%

Vitamin D
1µg
10%

covered percent of daily need

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