Recipe For Making Bibimbap, Bowl Meal, Budget, Ingredients

INSTRUCTIONS

1. Start by cooking the rice if it is not already done, then prepare the remaining ingredients as the rice cooks. Four cups of cooked rice are required.
2. Prepare the spinach for sautéing next. Add the cooking oil to a large skillet that has been heated over medium heat. Add the fresh spinach to the pan after coating it with oil. Just until wilted, sauté the spinach for a few minutes. Season with a dash of salt and drizzle with sesame oil. Transfer the spinach from the pan to a clean bowl.
3. Add the ground meat to the spinach-cooking skillet. Add the chili garlic sauce, soy sauce, and brown sugar to the steak when it has fully browned. Stir and simmer for approximately one minute, or until the beef is well coated with the sauce and the ingredients are uniformly distributed. Turn off the stove.
4. Prepare the freshly harvested produce. Using a cheese grater with big holes, peel and shred the carrot. Cut the cucumber and green onions into thin slices.
5. Fry or soft-boil four large eggs (or as many bowls as you intend to consume at once). When meal preparing, prepare eggs daily.)
6. To assemble the bowls, add 1 cup of cooked rice, 1/4 cup of cooked spinach, 1/4 cup of ground beef, some sliced cucumber, shredded carrots, a cooked egg, and a tablespoon or so of kimchi to each bowl. Garnish with chopped green onions and sesame seeds. Just divide the ingredients evenly or as you see suitable.

NUTRITION IN BIBIMBAP

• Serving: 1 Serving
• Calories: 327.55 kcal
• Carbohydrates: 20.83 g
• Protein: 12.58 g
• Fat: 11.45 g
• Sodium: 1003.28 mg
• Fiber: 3.13 g

Each mouthful of a bowl meal provides a unique combination of a little of this and a little of that. No two mouthfuls are identical!

HOW TO MAKE BIBIMBAP – DIRECTIONS

1. Cook your jasmine rice first so you can prepare the remaining items while it cooks. We need four cups of cooked jasmine rice.
2. In a large skillet, heat 1/2 tbsp. of cooking oil over a medium burner. Add 6 cups of spinach and cook just until wilted (this only takes 2-3 minutes). Once the kale has wilted, sprinkle it with 1 tsp of toasted sesame oil and a teaspoon of salt. Stir to combine ingredients.
3. I use toasted sesame oil, which is produced by toasting sesame seeds prior to pressing. Toasting the seeds imparts a very nutty flavor. It is most effective as a finishing oil (after cooking), and a small amount goes a long way. Some products may not explicitly state “toasted” on the label, but you can tell it’s toasted by its darker brown hue and the fact that it’s typically sold in a very small bottle. Untoasted regular sesame oil is less expensive, typically comes in larger bottles, and has a pale straw hue. You can typically buy this in the international foods section of big supermarkets.
4. Remove the spinach from the pan and add a half-pound of ground meat. I didn’t need to add additional oil to my skillet for the beef because the spinach had left behind enough oil. Then, add 2 tablespoons of chili garlic sauce, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Stir and cook for a further 1 to 2 minutes, or until everything is thoroughly combined and cooked through. Take the beef away from the fire.
5. I utilized this chili garlic sauce. It is extremely affordable and may be utilized in numerous sauces and marinades. It is essentially a coarse mixture of red chilies, garlic, and vinegar. You can also add sambal or Sriracha in a pinch.
6. Prepare the fresh vegetables lastly. Peel and shred one carrot (I use a large-holed cheese grater). One cucumber and two green onions are sliced. Make careful to thinly slice the cucumbers. You can cook your egg(s) at this time. I recommend frying or gentle boiling in order to achieve a runny yolk.
7. And then simply combine everything in a bowl. There is no hard and fast rule about the amounts of the components; simply split them evenly or as you see fit. Begin with one cup of rice, followed by one-fourth of the meat, one-fourth of the spinach, some shredded carrots, some sliced cucumber, and approximately one tablespoon of kimchi. Then, simply garnish with green onions and sesame seeds, and you’re done!

Seriously. Best. Meal. Ever.