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Bibimbab (Korean Rice w Vegetables & Beef)

 
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.

Korean can be paired with Chenin Blanc, Riesling, and Gewurztraminer. 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 Essay Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.

Essay Chenin Blanc

Old, bush-vine chenin blanc was used as the anchor of this wine and gives it its intense fruitiness and refreshing acidity. The viognier adds floral and spicy notes and a soft, appealing richness to the palate. Perfect with grilled seafood and chicken.

» 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

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


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

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

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