Korean Rice Bowl with Beef (Bibimbap)

Time & Servings
4 servings
50 minutes ready time =
20 minutes preparation +
30 minutes cooking
Ingredients
  • BEEF BULGOGI:
  • 1 Knorr® Beef Bouillon Cube(s), crumbled
  • 2 tsp. sugar
    Wrigley's 5 Cobalt Sugar Free Chewing Gum Cooling Peppermint Blue (10PK) 150 Sticks
    $14.34 • Ea
    Show alternatives
  • 2 tsp. dark sesame oil
  • 1 lb. boneless sirloin steak, cut into thin strips*
    Kirkland Cured & Dried Beef Steak Strips Extra Thick Cut 340G
    $16.71 • Ea
    Show alternatives
  • VEGETABLES
  • 1 cup EACH matchstick cut carrots, bean sprouts and sliced shiitake mushrooms
    White Whole Organic Mushrooms ~ 1.5LB
    $6.55 • Ea
  • 2 cups baby spinach leaves
    Fresh Spinach 454G
    $4.51 • Ea
  • 4 tsp. dark sesame oil, divided
  • RICE & EGGS
  • 3 cups cooked rice**
    Kirkland Traditional Basmati Rice 5KG
    $20.33 • Ea
    Show alternatives
  • 1 Tbps. plus 1 tsp. dark sesame oil, divided
  • 4 eggs
    Burnbrae Eggs Large White (30PK) 1EA
    $7.11 • Ea
    Show alternatives
Directions
  • For Beef Bulgogi, combine Knorr® Beef Bouillon Cube, sugar and sesame oil in medium microwave-safe bowl. Cook at HIGH in microwave 30 seconds. Stir until smooth. Add steak and set aside to marinate.
  • Meanwhile for Vegetables, cook vegetables separately in large nonstick skillet using 1 teaspoon (5 mL) sesame oil for each vegetable, stirring occasionally, until tender, 2 to 5 minutes. Remove vegetables; keeping them separate. Season, if desired, with salt and pepper; keep warm.
  • Next, cook steak in same skillet, in 2 batches, over medium-high heat, stirring occasionally, until desired doneness, about 2 minutes. Remove; cover and keep warm.
  • For Rice & Eggs, continuing in same skillet (rinse or wipe skillet if necessary), heat 1 tablespoon (15 mL) sesame oil over medium-high heat and cook rice, stirring frequently, until rice becomes crispy and slightly browned on about half the rice grains***, about 15 minutes.
  • Meanwhile heat remaining 1 teaspoon (5 mL) sesame oil in another large nonstick skillet over medium-high heat. Carefully crack eggs into skillet, keeping yolks intact and cook covered to desired doneness.
  • To serve, divide rice into 4 bowls. Arrange beef bulgogi (with juices) on top of rice. Top with vegetables, keeping them in separate mounds. Top each with an egg. Serve, if desired, with hot sauce and/or kimchi.
  • *Bulgogi is a Korean dish that consists of marinated beef. To make cutting the beef into really thin strips easier, freeze beef 20 minutes before slicing.

    ** For 3 cups cooked rice use 1 cup uncooked rice to 2 cups water.

    ***Traditional Bibimbap is made in a scorching-hot stone bowl, so the layer of rice that touches it turns crispy and golden brown, so cooking step simulates this.
  • Each serving of this dish provides 1 serving of veggies and is an excellent source of iron.
    Try making this dish with brown rice for added fibre -you won't even notice the difference!