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Dinner

Beef Bibimbap

Seasoned beef and vegetables arranged in sections around rice in each bowl, topped with a sunny-side-up egg and a spoon of chilli sauce to mix through before eating.

Serves
4
Prep
25min
Cook
20min
Total
45min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol

Beef Bibimbap

Per serving

Calories
514kcal
Protein
35.8g
Carbs
48g
Fat
20.1g
Fibre
3.3g

Ingredients

Measurements

For 4 servings · MetricUS

  • 400glean beef mince, 5% fat
  • 2 tbspsoy sauce
  • 1 tbspbrown sugar
  • 2 tbspsesame oil
  • 2 clovesgarlic, grated
  • 200gbeansprouts
  • 200gbaby spinach
  • 1carrot, julienned
  • 150gchestnut mushrooms, sliced
  • 1 tspsesame oilsplit across the veg
  • saltto taste
  • 400gcooked short-grain ricefrom about 200g uncooked
  • 4eggs
  • 1 tspneutral oil, for frying
  • 3 tbspgochujangKorean chilli paste
  • 1 tbsprice vinegar
  • 1 tsphoney
  • 1 tspsesame seeds
  • 1 lblean ground beef, 95/5
  • 2 tbspsoy sauce
  • 1 tbspbrown sugar
  • 2 tbspsesame oil
  • 2 clovesgarlic, grated
  • 7 ozbean sprouts
  • 7 ozbaby spinach
  • 1carrot, julienned
  • 5 ozcremini mushrooms, sliced
  • 1 tspsesame oil
  • saltto taste
  • 2 cupscooked short-grain rice
  • 4eggs
  • 1 tspneutral oil, for frying
  • 3 tbspgochujang
  • 1 tbsprice vinegar
  • 1 tsphoney
  • 1 tspsesame seeds

Method

  1. Make the sauce.

    Stir the gochujang, 1 tbsp of the sesame oil, rice vinegar, honey and sesame seeds together in a small bowl. Set aside.

  2. Season the beef.

    Mix the beef mince with the soy sauce, brown sugar, 1 tbsp of the sesame oil and garlic. Leave to sit while the vegetables get prepped.

  3. Cook the namul.

    Blanch the beansprouts in boiling water for 2 minutes, drain, then toss with a little sesame oil and salt.

    Wilt the spinach in a dry pan for 1 to 2 minutes, squeeze out the excess water, then season the same way.

    Stir-fry the carrot and mushrooms separately in a splash of oil for 2 to 3 minutes each, until just softened, and season lightly.

  4. Cook the beef and eggs.

    Cook the seasoned beef in the same pan over a high heat for 5 to 6 minutes, breaking it up as it browns, until no pink remains.

    Wipe the pan out, add the neutral oil and fry the eggs sunny-side up, keeping the yolks soft.

  5. Assembly and serving.

    Divide the rice across four bowls. Arrange the beef and each vegetable in its own section around the bowl, then top with a fried egg.

    Spoon the gochujang sauce over the top and mix everything together at the table before eating.

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