A signature dish of Korea, bibimbap consists of grilled meat, vibrant veggies and a fried egg over a steaming bowl of rice. Bibimbap fittingly translates to “mixed rice” as this fun and interactive dish allows the diner to mix everything together before eating. After just 25 minutes of prep, serve up a satisfyingly hot meal with this steak bibimbap recipe from our friends at Clean Eating!
Ingredients for servings
2 tablespoon reduced-sodium soy sauce certified gluten-free if necessary
2 cloves garlic minced
2 teaspoon honey
1 teaspoon ground ginger
0.25 teaspoon crushed red pepper
flank steak trimmed
1 cup short-grain brown rice certified gluten-free if necessary
1 teaspoon toasted sesame oil
Pinch of sea salt
2 large carrots grated
1 teaspoon rice vinegar certified gluten-free if necessary
4 large eggs
0.5 cup kimchi
4 medium green onions thinly sliceds
In a large zip-top bag, combine soy sauce, garlic, honey, ginger and pepper flakes. Add steak, seal bag and turn to coat. Marinate in refrigerator for 1–4 hours.
Cook rice according to package directions.
Meanwhile, fill a separate saucepan halfway with water and bring to a simmer. Add spinach and cook until wilted, 1 minute. Drain spinach in a colander, pressing to remove as much moisture as possible. In a medium bowl, toss spinach with oil and salt; set aside. In a small bowl, toss carrots with vinegar; set aside.
Heat a grill pan to medium-high. Remove steak from bag, discarding marinade. Grill steak to desired doneness, 4–5 minutes per side for medium-rare. Transfer steak to a cutting board, cover loosely with foil and let rest for 10 minutes. Using a serrated knife, thinly slice against the grain.
Mist a medium nonstick skillet with cooking spray, and set heat to medium. Cook eggs over easy, until whites are set but yolks are still runny.
Divide rice among bowls. Place steak, spinach, carrots, and kimchi in small mounds over rice. Place 1 cooked egg in each bowl, and sprinkle with onions.