dinner · dairy-free
Beef bibimbap with carrots and spinach
Warm rice topped with savory ground beef, carrot, spinach and a fried egg, with a gochujang sauce stirred in at the table.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the carrot into thin matchsticks. Stir the gochujang with half the sesame oil and 2 teaspoons warm water.
-
2
Heat half the neutral oil in a skillet and cook the carrot for 2–3 minutes. Move it to a plate. Wilt the spinach in the same pan and put it next to the carrot.
-
3
Brown the ground beef, breaking it up, until it reaches 71°C (160°F). Stir in the soy sauce and the rest of the sesame oil, then transfer the beef to a bowl.
-
4
Fry the eggs in the remaining neutral oil until the whites and yolks are set.
-
5
Divide the warm rice between bowls and arrange the beef, vegetables and eggs on top. Spoon over the gochujang mixture and stir everything together at the table.
