Bibimbap

Bibimbap

Serve : 2
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Dairy Free · Nut Free

Ingredients

• 1 cup of brown/white rice (cooked)
• 2 eggs
• 2 cup spinach (steamed)
• (Optional) 150g Lean Ground beef (lean) – leave out if vegetarian!
• 1 cup mixed mushrooms
• 1 cup bean sprouts
• ½ large carrot (grated)
• 1 tbsp of sesame seeds (To garnish)
• 1 garlic clove (minced)
• Olive oil spray
• 1 tsp of soy sauce
• Garlic powder

Gochujang Sauce

• 1 tbsp gochujang paste
• 1 date
• 1 garlic clove
• 1 tsp of sesame oil
• 2 tsp of soy sauce or tamari

Directions

1. Add all the Gochujang Sauce Ingredients into a small blender. Blend until smooth
2. In a pan over medium heat, add ground beef. Season with soy sauce, garlic powder and Cook beef until brown, breaking apart as you cook. Set aside.
3. Heat a pan on medium heat and spray olive oil. Add the minced garlic and the mixed mushroom. Cook for 3 minutes.
4. Repeat this process to cook the shredded carrots, bean sprouts and spinach. Place each vegetable in a small bowl.
5. Spray olive oil onto a pan on low heat. Fry eggs until the whites are set, but the yolks are runny!
6. Assemble the bowl – add rice to the base of the bowl. Then add the beef, cooked mushroom, carrots, bean sprouts and spinach. Place the sunny side up on top, drizzle with Gochujang sauce & sprinkle sesame seeds!