Bibimbab (Korean Rice w Vegetables & Beef)

Gluten Free
Dairy Free
Health score
46%
Bibimbab (Korean Rice w Vegetables & Beef)
45 min.
4
1090kcal
100%sweetness
89.01%saltiness
25.78%sourness
33.81%bitterness
57.37%savoriness
98.82%fattiness
0%spiciness

Ingredients

  •  carrots cut into thin matchsticks
  • cups rice white cooked
  • cups rice white cooked
  • cups rice white cooked
  •  eggs 
  •  cucumber mixed english with gochugaru) cut into thin matchsticks (
  •  garlic clove minced
  • servings pepper red ( chili flakes; garnish)
  • tbsp korean honey citron tea paste red (Korean pepper paste; Sriracha sauce okay too)
  • tablespoon olive oil 
  • tsp sesame oil 
  • tsp sesame seed (garnish)
  • tbsp soya sauce 
  • bunch pkt spinach fresh (or pre-packaged spinach)
  • lb fat-trimmed beef flank steak thin cut (any will work though)

Equipment

  • bowl
  • frying pan

Directions

  1. Cook rice according to package directions.
  2. Cut vegetables into matchstick pieces and set aside for sauteing.3.In a large non-stick pan/skillet, bring 2 cups water to a boil.
  3. Add spinach and cook, stirring constantly until wilted; drain. When cool enough to handle, squeeze spinach dry into a ball.4.Wipe out skillet; heat 1 tsp olive oil over medium-high.
  4. Add carrots and cook until soft, 3 minutes.
  5. Add garlic and cook until fragrant or semi-browned, 1 minute.
  6. Add cucumber slices mixed with gochugaru (red pepper flakes).
  7. Combine spinach and soy sauce; set aside until serving.
  8. Add thinly sliced beef to non-stick pan and heat until browned. Wipe down with napkin.
  9. Heat 1 tsp olive oil in non-stick pan over medium-high.
  10. Add eggs and cook until whites are set and yolks are still runny, about 5 minutes.7.Divide rice among four bowls; top with vegetables and eggs.
  11. Drizzle each with sesame oil, sprinkle with sesame seeds. Top with gochujang (red pepper paste) or Sriracha sauce as substitute.*Bibimbab and its main ingredients (usually rice and vegetables) can be chosen at one's preference. This is the main reason why bibimbab is so appealing; it suits vegetarians, dieters, health-conscience eaters, and even meat-lovers, who are more than welcome to add beef to their liking. For us, since we usually have rice available to eat at all times, we simply slice up any available vegetables or lettuce leaf varieties in the fridge for an "instant" and very satisfying bibimbab meal. So feel free to deviate from the original recipe!

Nutrition Facts

Calories1090kcal
Protein17.84%
Fat27.14%
Carbs55.02%

Properties

Glycemic Index
121.46
Glycemic Load
144.96
Inflammation Score
-10
Nutrition Score
48.788260869565%

Flavonoids

Luteolin
0.67mg
Kaempferol
5.6mg
Myricetin
0.32mg
Quercetin
3.48mg

Taste

Sweetness:
100%
Saltiness:
89.01%
Sourness:
25.78%
Bitterness:
33.81%
Savoriness:
57.37%
Fattiness:
98.82%
Spiciness:
0%

Nutrients percent of daily need

Calories:1090.48kcal
54.52%
Fat:32.72g
50.34%
Saturated Fat:10.87g
67.93%
Carbohydrates:149.23g
49.74%
Net Carbohydrates:143.34g
52.12%
Sugar:5.29g
5.88%
Cholesterol:314.69mg
104.9%
Sodium:534.94mg
23.26%
Protein:48.39g
96.78%
Vitamin K:433.82µg
413.17%
Vitamin A:14144.88IU
282.9%
Manganese:3.2mg
160.12%
Selenium:85.5µg
122.14%
Vitamin B6:1.33mg
66.73%
Zinc:9.85mg
65.63%
Phosphorus:593.1mg
59.31%
Folate:228.16µg
57.04%
Vitamin B2:0.88mg
51.59%
Vitamin B3:9.2mg
45.98%
Magnesium:177.94mg
44.48%
Vitamin B12:2.47µg
41.16%
Iron:7.35mg
40.85%
Potassium:1359.86mg
38.85%
Vitamin C:30.75mg
37.28%
Copper:0.69mg
34.44%
Vitamin B5:3.23mg
32.33%
Vitamin E:4.21mg
28.04%
Vitamin B1:0.36mg
23.74%
Fiber:5.89g
23.55%
Calcium:215.68mg
21.57%
Vitamin D:1.43µg
9.56%
Source:Foodista