Bibimbap with Beef (Korean Mixed Rice Bowl)

This high-protein bowl combines lean beef sirloin, nutrient-rich vegetables, and a lightly sweetened chili sauce for a perfectly balanced traditional meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 200 g dry white short-grain rice (rinsed) · 720 kcal in the whole recipe
• 450 g lean beef sirloin (thinly sliced) · 630 kcal in the whole recipe
• 4 large eggs (200 g) · 286 kcal in the whole recipe
• 200 g fresh spinach · 46 kcal in the whole recipe
• 200 g fresh bean sprouts · 60 kcal in the whole recipe
• 120 g carrot (julienned) · 49 kcal in the whole recipe
• 120 g zucchini (julienned) · 20 kcal in the whole recipe
• 120 g sliced shiitake mushrooms · 53 kcal in the whole recipe
• 16 g minced garlic (4 cloves) · 24 kcal in the whole recipe
• 30 g green onion (finely chopped) · 10 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 1 tbsp (13 g) sesame oil · 115 kcal in the whole recipe
• 10 g toasted sesame seeds · 63 kcal in the whole recipe
• 2 tbsp (30 g) gochujang chili paste · 63 kcal in the whole recipe
• 1 tsp (10 g) honey · 30 kcal in the whole recipe
• 1 tbsp (15 g) vinegar · 3 kcal in the whole recipe

Method

1. Cook rice in 350 ml water over low heat until fluffy. Marinate beef sirloin with 1 tbsp soy sauce, half the minced garlic, half the honey, and 1 tsp sesame oil for 15 minutes.

   

2. Blanch spinach and bean sprouts separately in boiling water for 1 minute; drain, squeeze out liquid, and toss lightly with garlic and a few drops of sesame oil.

   

3. Sauté julienned carrot, zucchini, and shiitake mushrooms separately in a non-stick pan with minimal water or oil for 2-3 minutes until tender.

   

4. Cook marinated beef sirloin in a hot non-stick skillet over medium-high heat for 3-4 minutes until cooked through; fry eggs sunny-side up separately.

   

5. Whisk gochujang, vinegar, remaining honey, remaining soy sauce, and 1 tbsp water together to make the bibimbap sauce.

   

6. Divide cooked rice into 4 bowls, top with arranged vegetables and beef sirloin, add fried eggs, sprinkle green onion and sesame seeds, and serve with gochujang sauce.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.