Korean Beef Bibimbap Bowl

Bibimbap bowls have become all the rage, and if you're looking to dig into one, this recipe is for you. Fresh leafy greens, shitake mushrooms, crunchy veggies, sesame seeds, and Korean beef give this dish a world of flavor that you won't want to miss.

25 mins
  • 10min
    Prep time
  • 15min
    Cook time
  • 4
    Servings

Ingredients

  • 3 pouches SEEDS OF CHANGE™ Organic Aromatic Jasmine Rice
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoon honey
  • 1 tablespoon Gochujang sauce
  • 8 ounces beef steak, thinly sliced
  • 4 eggs
  • 1 tablespoon olive oIl, divided
  • 1 1⁄2 ounces shiitake mushrooms, sliced
  • 3 ounces baby spinach
  • 1⁄2 cup shredded carrots
  • 2/3 cup cucumber, sliced thinly
  • 1 tablespoon seasoned rice vinegar 1⁄4 cup kimchi 1⁄4 cup green onion, sliced 1 tablespoon sesame seeds

Directions

  1. In a small bowl, mix together soy sauce, honey, and about half of the Gochujang sauce; stir in beef to coat completely and set aside.
  2. Prepare 4 sunny side-up eggs by heating a medium lidded and preferably non- stick skillet over medium heat with 1⁄2 tablespoon olive oil. Add eggs to skillet, cover and cook for about one minute. Add 1 tablespoon water to the pan and return lid to steam the eggs. Cook for 1-2 minutes more or until your preferred level of doneness. Set eggs aside.
  3. Massage pouches of rice to loosen grains and tear corner of each pouch to vent. Cook two pouches at once by placing both vented pouches together in microwave for 2 1⁄2 minutes. Heat remaining pouch for 90 seconds. While rice is heating, place medium skillet over medium-high heat and add remaining 1⁄2 tablespoon of olive oil to pan. Remove beef from marinade and set marinade aside. Add beef to skillet and sauté for 1 minute. Add mushrooms and reserved marinade and continue cooking until sauce is bubbly and beef is cooked to desired doneness.
  4. Divide hot rice between 4 bowls and place beef mixture on top of rice in each bowl. Add spinach to same skillet while still hot and cover to wilt greens for 1 minute, adding 1 tablespoon water to create steam if needed. Drain vinegar from cucumbers and carrots. Arrange spinach, cucumber mix, kimchi and egg around beef. Garnish with green onions and sesame seeds. Add remaining Gochujang sauce to taste preference and enjoy

Servings: 4

Amount per Serving

  • Calories560

  • % Daily Value*

  • Total fat 16g21%

    Saturated fat 4.5g23%

    Trans fat 0g0%

  • Cholestrol N/AN/A

  • Sodium 610mg27%

  • Total Carbohydrates 78g28%

    Dietary Fiber 1g4%

    Sugars 10g

  • Protein 39g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A