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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:80%

Spoonacular Score: 80%

 

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).

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. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Gabrielskloof Chenin Blanc

On the nose, white peach, pear, almonds and wet stone. The palate is driven by vibrant acidity and mineral freshness with a long, lingering aftertaste.

» Get this wine on Wine.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 cup
0.25 cup sesame seeds
sesame seeds
0.75 cup
0.75 cup 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 cup sesame seeds
0.25 cup
sesame seeds
0.75 cup soy sauce
0.75 cup
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: $6.45
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
$1.09
$0.72
$0.07
$0.18
$1.77
$0.11
$5.25
$1.45
$1.18
$3.04
$10.07
$25.80
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Nutritional Information

Quickview
728k Calories
43g Protein
34g Total Fat
64g Carbs
47% Health Score
Limit These
Calories
728k
36%

Fat
34g
53%

  Saturated Fat
10g
67%

Carbohydrates
64g
21%

  Sugar
5g
6%

Cholesterol
255mg
85%

Sodium
2688mg
117%

Get Enough Of These
Protein
43g
87%

Vitamin K
433µg
412%

Vitamin A
14059IU
281%

Manganese
2mg
106%

Selenium
60µg
86%

Zinc
8mg
60%

Vitamin B6
1mg
58%

Folate
226µg
57%

Phosphorus
532mg
53%

Vitamin B2
0.84mg
50%

Vitamin B3
9mg
49%

Iron
8mg
48%

Magnesium
184mg
46%

Copper
0.87mg
44%

Vitamin B12
2µg
39%

Potassium
1351mg
39%

Vitamin C
30mg
37%

Calcium
269mg
27%

Vitamin B1
0.38mg
25%

Vitamin E
3mg
25%

Fiber
5g
24%

Vitamin B5
1mg
19%

Vitamin D
1µg
7%

covered percent of daily need

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