Nickel Allergy Friendly Bibimbap with Beef and Vegetables
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 ½ cups water
For the beef
- 1 lb ground beef (80/20)
- 3 tbsp soy sauce, divided
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp sesame oil, divided
- 1 tbsp sugar
- 3 cloves garlic, minced
- 1 tsp toasted sesame seeds
- ¼ tsp black pepper
For the vegetables
- 2 cups fresh spinach
- 1 medium zucchini, julienned
- 1 medium carrot, julienned
- 4 oz shiitake mushrooms, stems removed, thinly sliced
- 1 cup bean sprouts
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 1 tsp sesame oil
- salt and pepper, to taste
For the gochujang sauce
- 3 tbsp gochujang (korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp water
- 1 tsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
For assembly
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/2 cups water and bring to a boil over high heat. Reduce heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, make the gochujang sauce: whisk together the gochujang, 1 tbsp sesame oil, rice vinegar, 1 tbsp sugar, 1 tbsp water, and 1 tsp soy sauce in a small bowl until smooth. Set aside.
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