Dinner · 35 min · korean

Beef Bibimbap

Weeknight-friendly Korean cooking: Beef Bibimbap comes together in 35 minutes with ground beef, cooked rice, and not much else. It is weeknight cooking that still hits your targets — 50 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Ground beef
• 1 cup Cooked rice
• 1 cup Spinach
• 1/2 cup Carrots
• 1 Fried egg
• 1 tbsp Gochujang

Steps

1. Cut the carrots into thin matchsticks, which cook fastest. Season the ground beef with salt and a splash of soy sauce.
2. Heat a drizzle of oil in a large skillet over medium-high heat. Sear the beef 5-6 minutes, breaking it up, until well browned and slightly crisp at the edges.
3. In the same skillet, sauté the carrots 3-4 minutes until just tender. Set aside. Wilt the spinach with a pinch of salt, 1-2 minutes, then squeeze out the excess water.
4. Fry the egg in a small nonstick skillet over medium heat, 3-4 minutes, until the whites are fully set and the edges are lacy and golden. Sunny-side up keeps the yolk runny for mixing into the rice.
5. Divide the warm rice into bowls and arrange the beef, carrots, and spinach in neat sections on top.
6. Crown each bowl with the fried egg and a spoonful of gochujang. Mix everything together at the table before eating.

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