Ingredients
- •1.5 lbs bulgogi beef (prepared using classic recipe)
- •4 cups cooked white rice
- •4 eggs
- •2 cups fresh spinach
- •1 cup bean sprouts
- •1 cup shredded carrots
- •1 cup kimchi
- •2 tbsp sesame oil
- •4 tbsp gochujang (Korean red pepper paste)
- •2 tbsp sesame seeds
- •2 green onions, sliced
- •Vegetable oil for frying eggs
Instructions
1
Prepare bulgogi using classic recipe
2
While beef cooks, prepare vegetables
3
Blanch spinach in boiling water for 30 sec, drain, and season with 1 tsp sesame oil
4
Blanch bean sprouts for 1 min, drain, and season with 1 tsp sesame oil
5
Sauté shredded carrots with 1 tsp sesame oil until tender
6
When bulgogi is seared and ready, divide rice among 4 bowls
7
Arrange bulgogi, spinach, bean sprouts, carrots, and kimchi in sections on top of rice
8
Fry 4 eggs sunny-side up in vegetable oil
9
Top each bowl with a fried egg
10
Drizzle with gochujang and sprinkle with sesame seeds and green onions
11
Mix everything together before eating
Notes
- •This is inspired by bibimbap but simplified
- •Adjust gochujang to taste - it's spicy!
- •The runny egg yolk creates a rich sauce when mixed
- •Add more vegetables as desired - mushrooms and zucchini work well
Nutrition information
Calories
520 cal
Protein
36g
Fat
24g
Carbs
42g
Tags
koreanrice bowlcomplete mealbibimbap-style