Bibimbap - Korean Mixed Rice
Bibimbap is a Korean dish which translates to “mixed rice”.
It’s one of my favourite ways to eat a rice bow as you can pair it with a range of different salads, vegetables, or sides dishes making it fresh and filling.
‘Mixed’ because you’re meant to toss everything together before eating so each bite has a bit of everything.
I like to make the ingredients in bulk ahead of time and just bring everything together for a quick lunch option. But it also works as a 20min meal for those weeknight dinners.
INGREDIENTS:
100g 5% beef mince
1 tbsp oyster sauce
1 tsp dark soy sauce
120g cooked rice (short grain works the best)
1 whole egg
50g spinach
50g kimchi
¼ carrot, julienned
50g lettuce
½ spring onion, sliced
5g roasted seaweed
15g gochujang (korean red pepper paste)
1 tsp sesame oil
METHOD
Place a non-stick pan over high heat and give a spray with cooking oil. Add the mince to the pan and brown on one side.
Flip, start braking up with the mince and season with the oyster sauce, dark soy, and pepper. Cook for a further 2-3 minutes or until mince is cooked through. Remove from the pan and set aside for later.
Clean the pan, place back over a medium heat and fry the egg sunny side up. Remove from the pan and set aside.
Place back over medium heat and add the carrot. Season with salt and stir fry for 2minutes. Remove and set aside.
Do the same with the spinach, adding 1-2 tbsp of water to the pan to help the spinach wilt. Drain and set aside.
If you need to heat the rice, reheat the rice and place it into a serving bowl. Drizzle over the sesame oil and place the gochujang in the middle of the rice. Place all other ingredients over the rice, around the bowl (as pictured).
Top with the fried egg, then give everything a good mix and enjoy!
Serves 1
Nutritional Information: per serve
Calories: 560kcal
Protein: 40g
Fat: 18g
Carbohydrate: 60g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE