Korean Bibimbap Inspired Rice Bowls Without Sesame Oil Or Nuts 1771028260201 Sewm
A vibrant and nutritious Korean-style rice bowl featuring seasoned vegetables and savory ground beef, prepared entirely without sesame oil or nut products.
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Ingredients
- 2 cups Short-grain white rice
- 1 lb Ground beef
- 4 tbsp Soy sauce
- 1 tsp Grated ginger
- 3 tbsp Avocado oil
- 6 oz Fresh spinach
- 2 medium Carrots, julienned
- 1 large Zucchini, sliced
- 4 large Eggs
- 3 tbsp Gochujang (Korean chili paste)
- 3 cloves Garlic, minced
- 2 stalks Green onions, chopped(optional)
Instructions
- 1
Rinse the rice under cold water until clear, then cook according to package instructions.
- 2
In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat and brown the ground beef with 1 tablespoon of soy sauce and half the minced garlic.
- 3
Remove the beef and wipe the skillet; add another tablespoon of oil to sauté the julienned carrots and zucchini separately until tender-crisp.
- 4
Blanch the spinach in boiling water for 30 seconds, drain, squeeze out excess moisture, and toss with a splash of soy sauce and remaining garlic.
- 5
Prepare the bibimbap sauce by mixing the gochujang with 1 tablespoon of soy sauce and a teaspoon of water until smooth.
- 6
In the same skillet, fry the eggs sunny-side up using the remaining oil until the whites are set but yolks remain runny.
- 7
Divide the cooked rice into four bowls and arrange the beef and various vegetables in neat sections on top.
- 8
Place a fried egg in the center of each bowl and serve with a dollop of the gochujang sauce for mixing.
Nutrition per Serving
540
Calories
32g
Protein
62g
Carbs
18g
Fat
4g
Fiber
6g
Sugar
980mg
Sodium
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