Mushroom Free Honey-Garlic Beef Bibimbap with Crisp Vegetables
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the beef
- 1 lb ground beef (80/20)
- 3 tbsp soy sauce
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- ¼ tsp black pepper
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp water
For the vegetables
- 2 medium carrots, julienned
- 2 cups baby spinach
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 3 tsp neutral oil, divided (such as canola or vegetable oil)
- ½ tsp salt, divided
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tsp sesame seeds, for serving
- 2 green onions, thinly sliced, for serving
Instructions
- 1
Combine the soy sauce, 2 tbsp honey, minced garlic, 1 tbsp sesame oil, grated ginger, and black pepper in a large bowl. Add the ground beef and mix until evenly coated. Let the beef marinate at room temperature for 15 minutes.
- 2
Rinse the rice under cold water until the water runs mostly clear. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
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