We’re making one of Korea’s most popular dishes today, Chef! If you haven’t tried bibimbap before, you will discover why it’s a global favourite as you take a forkful of fluffy jasmine rice, topped with carrots, spinach, & spring onion fried in sesame oil. Soy beef strips, pickled cucumber, and an optional egg bring bags full of umami, and a spicy mayo drizzle the flair.
Korean Beef Rice Bowl
Korean Beef Rice Bowl
with pickled cucumber, sesame oil & spicy mayo
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beef Strips
- Cucumber
- Gochujang
- Jasmine Rice
- Julienne Carrots
- Kewpie Mayo
- Low-Sodium Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Spinach
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Egg/s (optional)
- Paper Towel
RICE & SHINE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 10ml [20ml]|#7DA0D7 of water, and 5ml [10ml]|#7DA0D7 of sweetener. Add the Cucumber and toss until fully coated. Set aside to pickle.
SPICY MAYO & CARROT
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD Beef
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 5ml [10ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 [2]|#7DA0D7 egg/s and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed carrot and Spinach, fried beef, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 10ml [20ml]|#7DA0D7 of water, and 5ml [10ml]|#7DA0D7 of sweetener. Add the Cucumber and toss until fully coated. Set aside to pickle.
SPICY MAYO & CARROT
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD Beef
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 5ml [10ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 [2]|#7DA0D7 egg/s and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed carrot and Spinach, fried beef, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 30ml [40ml]|#7DA0D7 of water, and 15ml [20ml]|#7DA0D7 of sweetener. Add the Cucumber and toss until fully coated. Set aside to pickle.
SPICY MAYO & CARROT
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 3-4 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD Beef
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 15ml [20ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 3 [4]|#7DA0D7 egg/s and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed carrot and Spinach, fried beef, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef!
RICE & SHINE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Cucumber
In a bowl, combine the vinegar, 30ml [40ml]|#7DA0D7 of water, and 15ml [20ml]|#7DA0D7 of sweetener. Add the Cucumber and toss until fully coated. Set aside to pickle.
SPICY MAYO & CARROT
In a small bowl, combine the mayo and the Gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 3-4 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
SOY-GOOD Beef
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 15ml [20ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 3 [4]|#7DA0D7 egg/s and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the Cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed carrot and Spinach, fried beef, and pickled Cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Korean Beef Rice Bowl?
The preparation time for Korean Beef Rice Bowl with pickled cucumber, sesame oil & spicy mayo is between 20 and 35 minutes.
What is the total time required to make Korean Beef Rice Bowl with pickled cucumber, sesame oil & spicy mayo?
The total time required to make Korean Beef Rice Bowl with pickled cucumber, sesame oil & spicy mayo is between 35 and 50 minutes.
How many servings does Korean Beef Rice Bowl provide?
4 servings
What are the main ingredients in Korean Beef Rice Bowl?
Beef, Beef Strips, Cucumber, Gochujang, Jasmine Rice, Julienne Carrots, Kewpie Mayo, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sesame Oil, Spinach, Spring Onion, Spring Onions
What is the nutritional information of Korean Beef Rice Bowl?
Calories: 761, Carbs: 67 grams, Fat: grams, Protein: 44.2 grams, Sugar: 7.4 grams, Salt: 1485 grams
How do I prepare Korean Beef Rice Bowl?
BIBIMBAP!: Make a bed of jasmine rice. Top with the sautéed carrot and spinach, fried beef, and pickled cucumber. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the spring onion greens. Tuck in, Chef! OPTIONAL EGG: Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 [2]|#7DA0D7 egg/s and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the cucumber. SOY-GOOD BEEF: Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Add the soy sauce and 5ml [10ml]|#7DA0D7 of sweetener. Remove from the pan, season, and cover. SPICY MAYO & CARROT: In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites, the carrot, and the spinach until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover. PICKLED CUCUMBER: In a bowl, combine the vinegar, 10ml [20ml]|#7DA0D7 of water, and 5ml [10ml]|#7DA0D7 of sweetener. Add the cucumber and toss until fully coated. Set aside to pickle. RICE & SHINE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Korean Beef Rice Bowl?
Beef, Beef Strips, Cucumber, Gochujang, Jasmine Rice, Julienne Carrots, Kewpie Mayo, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sesame Oil, Spinach, Spring Onion, Spring Onions
How many calories does Korean Beef Rice Bowl have?
761 calories
How much fat content does Korean Beef Rice Bowl have?
grams
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