Bibimbap Korean Rice Bowl
Asian take-out at home! Yes, you can control your sodium and added sugars in your own kitchen. This is one of my favorite meals to shop for fresh ingredients and to make on any night. I like to save these longer recipes for when I invite people over to help share the fun! Put on some music, dance around, and safely cut up the veggies for this delicious rice bowl! You can also plan ahead by chopping up the veggies and marinate the meat the day before to throw it together quickly. You have to try this out! It’s not as scary as it looks and it is definitely worth all of the flavor combos, for an at-home restaurant experience.
Prep: 30 minutes | Cook: 30 minutes | Total: 1 hour
Serving size: 4
Ingredients
4 cups cooked brown rice
4 eggs
2 tsp sesame seeds
KOREAN BEEF & MARINADE:
8-4 oz. beef tenderloin or finely sliced steak
3 garlic cloves, minced
2 tsp garlic, minced
1 Tbsp soy sauce, low sodium
1 Tbsp brown sugar or honey
2 tsp sesame oil (for the pan)
VEGETABLES:
2 carrots, sliced into strips
2 zucchini, sliced in strips or round
8 shiitake mushrooms, large, quartered
4 small bok choys
3 garlic cloves, minced
8 tsp vegetable oil, separated
1.5 tsp low sodium soy sauce
1/4 tsp white sugar
1 tbsp sesame oil
BIBIMBAP SAUCE:
4 tbsp gochujang paste
2 tbsp mirin
2 tbsp rice vinegar
1.5 tsp low sodium soy sauce
3 tsp white sugar
1 garlic clove, finely grated
1 Tbsp sesame seeds, toasted
2 tsp sesame oil
Instructions:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper. Set aside.
Let the rice cook while you prep.
MARINATED BEEF:
Mix the marinade in a bowl, then coat the meat well. Marinate for 30 minutes to overnight.
Heat 2 tsp oil in a large skillet over high heat. Cook for 3 - 4 minutes until cooked and there's some caramelized bits, then remove from skillet.
Keep warm until ready to serve or reheat to warm.
COOK VEGETABLES:
Sautee bok choy with 4 tsp vegetable oil for 3 min. Place in a bowl and set aside.
Bring a pot of water to boil. Add the bean sprouts and cook for 10 minutes. Drain, place in a bowl, and set aside.
Add the carrots, zucchini, and mushrooms to baking sheet. Add seasoning: garlic, 4 tsp vegetable oil, sodium soy sauce, white sugar, and sesame oil. Bake for 15 min.
BIBIMBAP SAUCE:
Mix ingredients until sugar is dissolved.
ASSEMBLE:
Fry eggs in a skillet to your taste (I like mine over-easy with runny yolks).
Place 1 cup or less of warm rice in bowls.
Top with vegetables and beef, then top with egg.
Serve with Bibimbap sauce and enjoy!
