This colorful and flexible bowl is my simple interpretation of Bibimbap, a delicious Korean rice bowl meal.
If your rice is not already cooked, begin that first and prepare the rest of the bowl ingredients as the rice cooks. You'll need 4 cups cooked rice.
Prepare the sautéed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. Sauté the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season lightly with a pinch of salt. Remove the spinach from the skillet to a clean bowl.
Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.
Prepare the fresh vegetables. Peel and grate the carrot using a large holed cheese grater. Thinly slice the cucumber, and slice the green onions.
Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the egg fresh each day.)
Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked spinach, 1/4 of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, an a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl, just divide the ingredients evenly or as you see fit.
undefined
Calories
Protein
Carbs
Fat