Ground Beef Korean Bibimbap (Edit recipe)

Crowd Cow

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Try Crowd Cow's delicious take on a Korean Bibimbap. This dish is sure to impress with its vibrant colors and flavors.

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PREP TIME

1 hour and 30 minutes

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

Meat marinade ingredients

1 lb Ground Beef
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
.5 tsp Garlic, minced
.5 Tbsp Light Brown Sugar

Gochujang Sauce ingredients

3 Tbsp Gochujang (red chili paste)
1 Tbsp Sesame Oil
1 Tbsp Light Brown Sugar
.5 Tbsp Water
1 tsp Garlic, minced
.5 tsp Sesame Seeds

Vegetable seasoning ingredients

1 tsp Salt
2 Tbsp Sesame Oil
.5 tsp Garlic, minced
1 tsp Green Onion (Scallion), chopped

Ingredients

2 cups Spinach
2 cups Bean Sprouts
1-2 Carrots, medium, julienned
1 Cucumber, medium, sliced
1 cup Yellow Bell Pepper, red and, julienned
.5 cup Radish, red, sliced
2 cups Shiitake Mushrooms, sliced
2-3 Tbsp Green Onion (Scallion), chopped
2-3 tsp Cilantro, chopped
4 Tbsp Kimchi
4 Eggs
Salt, to taste

Rice ingredients

1.5 cups Jasmine Rice, white or brown rice
3 cups Water, cold
Salt, pinch of

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the meat marinade, mix the soy sauce, sesame oil, minced garlic, and brown sugar in a small bowl.
In a larger bowl, combine the marinade mixture and ground beef.
Allow the ground beef to marinate for 30-60 minutes.
Once the ground beef is marinated, add to a medium saucepan and sautu00e9 until brown.
While the ground beef is marinating, prepare the vegetables.
Cut carrots and bell peppers julienne.
Slice the cucumber, shiitake mushrooms, and red radishes.
Loosely chop the green onion diagonally.
Strip stems off of the spinach.
Portion out Kimchi for bowls.
Keep veggies refrigerated while waiting to cook and blanch.
Once the vegetables have been prepared for the dish wash off the white or brown rice in a bowl, then strain and add to cooking pot or rice cooker.
Then pour the 3 cups of cold water and pinch of salt into the pot or rice cooker.
Cover the rice and cook on low to medium heat until rice is tender and fluffy.
The rice can sit covered while the rest of the dish is prepared.
In a small bowl, mix the green onion pieces, minced garlic, sesame oil, and salt to make the vegetable seasoning ingredients.
In a medium pot, boil water with a pinch of salt. Once boiled, throw the spinach, cucumber, and bean sprouts in for 2-3 minutes. Then transfer the vegetables to an ice bath and allow to cool. (Blanch the vegetables separate)
Add the spinach, cucumber, and bean sprouts to the vegetable seasoning. Set aside for plating.
In a medium pan, sautu00e9 carrots, bell peppers, red radishes, and shiitake mushrooms. Salt to taste.
To make the Gochujang sauce, mix the Gochujang, sesame oil, brown sugar, minced garlic, and water in a small bowl.
Pan fry an egg over medium heat per serving.
Serve mixed together in a bowl or sectioned into quadrants over the rice.
Spoon the Gochujang sauce over.
Sprinkle cilantro and green onion for garnish.
Salt to taste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1504
Fat:	32 g
Carbohydrates:	223 g
Protein:	100 g
Cholesterol:	100 g
Sodium:	11832 mg
Fiber:	7 g
Sugars:	132 g
Sugar Alcohol:	0 g
Calculated per serving.