How To Make Easy Bibimbap
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Cook the rice according to package instructions.
Blanch the carrots, zucchini, spinach, bean sprouts, and mushrooms separately in boiling water. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the beef and cook until browned. Set aside.
In the same skillet, heat another tablespoon of vegetable oil and fry the eggs to your desired doneness.
In a small bowl, mix together the gochujang, sesame oil, soy sauce, and salt to make the sauce.
Divide the cooked rice among four bowls.
Arrange the cooked vegetables, beef, and fried eggs on top of the rice in separate sections.
Drizzle each bowl with the sauce.
Serve the bibimbap with extra sauce on the side.
- Calories : 550kcal
- Total Fat : 18g
- Saturated Fat : 5g
- Cholesterol : 215mg
- Sodium : 800mg
- Total Carbohydrates : 69g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 27g
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