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- 4 cups of jasmine rice
- 1 tablespoon of vegetable oil
- 120 g baby spinach leaves
- 1 tablespoon of sesame oil
- 1 teaspoon of sea salt
- 250 g of minced meat
- 2 tablespoons of chili and garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon of brown sugar
- 1 grated carrot
- 1 cucumber, sliced
- 2 chives, sliced
- 4 eggs
- 4 tablespoons of sesame seeds
Heat a large skillet over medium heat and add the vegetable oil. Cook spinach until wilted, then drizzle with sesame oil and season with sea salt. Set aside.
In the same skillet, cook the minced meat until golden brown. Add garlic and chili sauce, soy sauce, and brown sugar and stir until everything is combined. Remove the minced meat from the pan and set aside.
Lightly toast the sesame seeds in the pan and set aside.
Add a little more oil to the pan and break the four eggs into the pan. Once the egg whites are solid, turn off the heat and cover the pan to slowly fry the eggs without burning the bottom.
Grate the thick carrot and cut the cucumber and shallots.
Now build four bibimbap bowls with all of the above ingredients.
In each bowl add: 1 cup cooked rice, 1/4 of the ground beef, 1/4 of the spinach, 1/4 of the grated carrot, 1/4 of the sliced cucumber.
Top each bowl with a pinch of toasted sesame seeds and shallots.
Finally, finish each bowl with a fried egg on top.
Serve with soy sauce and kimchi.
The traditional bibimbap is served in a hot stone bowl with a mixed raw egg. Since most of us don't own a hot stone bowl, I've modified this recipe to include a boiled egg on top.
Skip the chili-garlic sauce on minced meat if your kids' palates aren't up to scratch yet.
You can also add a tablespoon of Korean pickles, kimchi, if you want an authentic bibimbap experience.
This recipe was created by Penny Flanagan for the best recipes.