Dinner · Medium
Korean Beef Bibimbap
Korean-inspired bibimbap bowls with cooked rice, seasoned beef, vegetables and egg.
- Protein
- 44g
- Energy
- 517 kcal
- Carbs
- 49g
- Fat
- 15g
- Time
- 40 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 560 gLean Ground Beef 95%, raw
- 560 gWhite Rice, cooked
- 200 gEgg, whole
- 200 gSpinach
- 160 gCarrot
- 200 gZucchini
- 50 gSoy Sauce
- 10 gSesame Oil
- 12 gGarlic
Make it
Method
Reheat 560 g already-cooked white rice. Julienne carrot and zucchini and wash spinach. Divide soy sauce and sesame oil between beef and vegetables.
Cook ground beef with garlic and its share of sauce until 71°C. In the same nonstick pan, soften carrot and zucchini separately; wilt spinach briefly.
Cook four eggs to the preferred degree, using pasteurised eggs if runny yolks are served. Divide hot rice, beef and vegetables into four bowls and top with one egg each.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 44g
- Carbs
- 49g
- Fat
- 15g
- Energy
- 517 kcal
