Bibimbop (Rice and Vegetable Medley)

Bibimbop (Rice and Vegetable Medley) Photo: Randy Mayor; Styling: Melanie J. Clarke


  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 4 ounces eye of round or top round steak, thinly sliced
  • Cooking spray
  • 1 cup (2-inch) julienne-cut carrot
  • 1 cup (2-inch) julienne-cut English cucumber
  • 1/2 teaspoon sesame seeds, toasted
  • 1/2 teaspoon rice vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon dark sesame oil
  • 1 garlic clove, minced
  • 4 large eggs, divided
  • 1/4 teaspoon kosher salt
  • 3 cups hot cooked short-grain rice
  • 1 cup thinly sliced shiitake mushroom caps
  • 1 cup
  • 4 teaspoons sambal oelek or Thai chile paste


Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.

Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.

Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.

Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.

Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

    Bibimbop is a popular Korean one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently.
  • Yield: 4 servings

Nutritional Information

Calories per serving: 374
Caloriesfromfat per serving: 20%
Fat per serving: 8.3g
Saturated fat per serving: 2.4g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1.4g
Protein per serving: 23.8g
Carbohydrate per serving: 50.6g
Fiber per serving: 5.6g
Cholesterol per serving: 238mg
Iron per serving: 6.9mg
Sodium per serving: 699mg
Calcium per serving: 138mg

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