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Bibimbab (Korean Rice w Vegetables & Beef)

 
One serving costs about $4.8 One serving costs about $4.8

$4.80 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:84%

Spoonacular Score: 84%

 

Forget going out to eat or ordering takeout every time you crave Korean food. Try making Bibimbab (Korean Rice w Vegetables & Beef) at home. This gluten free and dairy free recipe serves 4 and costs $4.8 per serving. This main course has 680 calories, 40g of protein, and 32g of fat per serving. If you have garlic clove, sesame oil, sesame seeds, and a few other ingredients on hand, you can make it. This recipe from Foodista has 2 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is great. Bibimbab (Korean Rice w Vegetables & Beef), Korean Bibimbab (Rice w Vegetables & Beef), and Korean Bibimbab (Rice w Vegetables & Beef) are very similar to this recipe.

Asian works really well with Riesling, Gewurztraminer, and Chenin Blanc. 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. The S.A. Prum Wehlener Sonnenuhr Kabinett Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

S.A. Prum Wehlener Sonnenuhr Kabinett Riesling

This Riesling is a bright gold color. On the nose it is fresh and pleasantly fruity. In the mouth there are flavors of lemon and peach against a mineral backdrop. Well-matched with salads, seafood and light veal dishes.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  carrots
carrots
4 cups
4 cups cooked white rice
cooked white rice
4 cups
4 cups cooked white rice
cooked white rice
4 cups
4 cups cooked white rice
cooked white rice
6
6  eggs
eggs
1
1  english mixed cucumber
english mixed cucumber
1
1  garlic clove
garlic clove
some
some red sprinkle gochugaru
red sprinkle 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 sandwich steaks
sandwich steaks
2  carrots
2
carrots
4 cups cooked white rice
4 cups
cooked white rice
4 cups cooked white rice
4 cups
cooked white rice
4 cups cooked white rice
4 cups
cooked white rice
6  eggs
6
eggs
1  english mixed cucumber
1
english mixed cucumber
1  garlic clove
1
garlic clove
some red sprinkle gochugaru
some
red sprinkle 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 sandwich steaks
1 lb
sandwich 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: $5.14
Ingredient
2 carrots
4 cups cooked white rice
4 cups cooked white rice
4 cups cooked white rice
6 eggs
1 english mixed cucumber
1 garlic clove
some red sprinkle 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 sandwich steaks
Price
$0.21
$0.68
$0.68
$0.68
$1.44
$0.72
$0.07
$0.41
$1.77
$0.17
$0.43
$0.08
$0.12
$3.04
$10.07
$20.56

Nutritional Information

Quickview
1090 Calories
48g Protein
32g Total Fat
149g Carbs
46% Health Score
Limit These
Calories
1090k
55%

Fat
32g
50%

  Saturated Fat
10g
68%

Carbohydrates
149g
50%

  Sugar
5g
6%

Cholesterol
314mg
105%

Sodium
534mg
23%

Get Enough Of These
Protein
48g
97%

Vitamin K
433µg
413%

Vitamin A
14144IU
283%

Manganese
3mg
160%

Selenium
85µg
122%

Vitamin B6
1mg
67%

Zinc
9mg
66%

Phosphorus
593mg
59%

Folate
228µg
57%

Vitamin B2
0.88mg
52%

Vitamin B3
9mg
46%

Magnesium
177mg
44%

Vitamin B12
2µg
41%

Iron
7mg
41%

Potassium
1359mg
39%

Vitamin C
30mg
37%

Copper
0.69mg
34%

Vitamin B5
3mg
32%

Vitamin E
4mg
28%

Vitamin B1
0.36mg
24%

Fiber
5g
24%

Calcium
215mg
22%

Vitamin D
1µg
10%

covered percent of daily need

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