Red Meat Allergy Friendly Bibimbap with Beef and Vegetables

Total time1 hr 15 min

Prep time35 min

Cook time40 min

Red Meat Allergy Friendly Bibimbap with Beef and Vegetables

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz Tamanishiki Rice Super Premium Short Grain - 15 Lb Goya Rice, California Pearl
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2 ½ cups water

For the beef

1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 tbsp soy sauce, divided
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 oil 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 sauce

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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