Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Korean Bibimbab (Rice w Vegetables & Beef)

 
One serving costs about $6.49 One serving costs about $6.49 One serving costs about $6.49

$6.49 per serving

1 people like this recipe

1 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:79%

Spoonacular Score: 79%

 

The recipe Korean Bibimbab (Rice w Vegetables & Beef) is ready in about 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Korean food. This recipe makes 4 servings with 720 calories, 43g of protein, and 34g of fat each. For $6.42 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Only a few people really liked this main course. If you have carrots, soy sauce, cucumber, and a few other ingredients on hand, you can make it. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is spectacular. Similar recipes include Bibimbab (Korean Rice w Vegetables & Beef), Korean Rice Bowl With Steak, Vegetables & Fried Egg, and Chop Chae (Korean Mixed Vegetables With Beef and Noodles).

Korean works really well 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. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Dry Creek Vineyard Dry Chenin Blanc, Wine

This beautiful wine is wonderfully consistent vintage after vintage. We receive superior Chenin Blanc fruit from the Wilson Ranch in Clarksburg, allowing us to produce an expressive, nuanced and delicious wine. At first swirl, aromatics of white pear, pineapple and banana spring forward from the glass. On the palate, the wine is refreshing with flavors of ripe tangerine and peaches. The mouthfeel is lively, but rich and has a subtle creaminess. 100% stainless steel fermentation guarantees the fresh fruit character fans of this wine have come to appreciate over the years. This is the quintessential summer sipper and the perfect wine to pair with fresh oysters!

» Get this wine on Amazon.com

Ingredients

Servings:
2
2  carrots
carrots
4 cups
4 cups cooked white rice
cooked white rice
4 large
4 large 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
2 tsps
2 tsps olive oil
olive oil
1 cup
1 cup sesame oil
sesame oil
0.25 cups
0.25 cups sesame seeds
sesame seeds
0.75 cups
0.75 cups 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
4 large eggs
4 large
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
2 tsps olive oil
2 tsps
olive oil
1 cup sesame oil
1 cup
sesame oil
0.25 cups sesame seeds
0.25 cups
sesame seeds
0.75 cups soy sauce
0.75 cups
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: $6.49
Ingredient
2 carrots
4 cups cooked white rice
4 larges eggs
1 mixed english cucumber
1 garlic clove
some red gochugaru
4 tablespoons red gochujang
2 teaspoons olive oil
1 cup sesame oil
¼ cups sesame seeds
¾ cups soy sauce
1 bunch fresh spinach
1 pound steaks
Price
$0.21
$0.68
$1.24
$0.72
$0.07
$0.18
$1.77
$0.11
$5.25
$1.45
$1.18
$3.04
$10.07
$25.95

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).

  • 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!

  • You can reduce your sodium intake by choosing lower-sodium 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

  • 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.

  • 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.

  • 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
737 Calories
44g Protein
35g Total Fat
64g Carbs
47% Health Score
Limit These
Calories
737
37%

Fat
35g
54%

  Saturated Fat
10g
68%

Carbohydrates
64g
21%

  Sugar
5g
6%

Cholesterol
280mg
93%

Sodium
2698mg
117%

Get Enough Of These
Protein
44g
89%

Vitamin K
433µg
412%

Vitamin A
14095IU
282%

Manganese
2mg
106%

Selenium
62µg
89%

Zinc
9mg
60%

Vitamin B6
1mg
59%

Folate
229µg
57%

Phosphorus
545mg
55%

Vitamin B2
0.87mg
51%

Vitamin B3
9mg
49%

Iron
8mg
49%

Magnesium
185mg
46%

Copper
0.88mg
44%

Vitamin B12
2µg
40%

Potassium
1360mg
39%

Vitamin C
30mg
37%

Calcium
273mg
27%

Vitamin E
3mg
26%

Vitamin B1
0.38mg
25%

Fiber
5g
24%

Vitamin B5
2mg
20%

Vitamin D
1µg
8%

covered percent of daily need

Related Recipes