Bibimbap Rice

Bibimbap Rice

from bhg.com
Dinner
65 min

Bibimbap rice is a popular Korean dish with a delicious blend of beef, vegetables, eggs, and more.

Ingredients

  • 1 tbsp.vegetable oil
  • 2 cupssliced shiitake or cremini mushrooms
  • 3 tbsp.minced garlic
  • 2 tsp.grated fresh ginger
  • 1 ¾ cupsreduced-sodium beef broth
  • 1 cupshort grain brown rice
  • ¼ tsp.salt
  • 2 cupsfresh baby spinach
  • 1 poundground beef
  • 2 tbsp.gochujang
  • 2 tbsp.reduced-sodium soy sauce
  • 1 tbsp.rice vinegar
  • 1 tbsp.toasted sesame oil
  • 1 tbsp.sugar
  • carrots

Directions

  1. 1

    In a 3-qt. pot, heat vegetable oil over medium-high. Add the mushrooms; cook, stirring occasionally, until tender and the juices have released, about 6 minutes. Add the garlic and ginger; cook and stir for 1 minute. Stir in the broth, scraping up browned bits from bottom of pot. Stir in the rice and salt. Bring to boiling; reduce the heat. Simmer, covered, until the rice is tender, about 45 minutes.

  2. 2

    Remove from the heat and fluff rice with a fork. Gently toss in spinach. Cover; let stand 2 minutes. Divide rice mixture among four bowls. Cover with foil to keep warm.

  3. 3

    In same pot cook and stir the ground beef over medium heat until browned; drain off any fat. In a small bowl combine the next five ingredients (through sugar). Stir gochujang mixture into cooked beef.

  4. 4

    Serve the beef mixture over the rice with toppings (if using) and, if you like, additional gochujang.