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Bibimbap Breakfast Bowl
A staple of Korean cuisine adapted for the morning, this warm bibimbap bowl is a deeply satisfying start to your day. You'll combine seasoned ground beef, crisp mixed vegetables, and a gently fried egg over a bed of steamed rice. A savory marinade of soy sauce, sesame oil, and garlic infuses the meat with rich flavor. Cooking the vegetables individually in the same pan builds layers of taste while keeping their textures distinct. Breaking the runny egg yolk over the hot rice creates a creamy sauce that ties it all together.
Equipment
- Stovetop
- Skillet
Ingredients
- 1 cup rice, cooked
- 3 cups of vegetables, mixed: spinach and shredded cucumbers and carrots
- 2 angle-sliced green onion stalks
- 2 minced garlic cloves
- 2 eggs, large
- 1 cup of bean sprouts
- 1/4 cup of beef or other meat, ground
- 1 tbsp. of soy sauce, low sodium 1 tbsp. of oil, sesame
- 1 tbsp. of sugar, granulated
- 1/4 tsp. of garlic, minced Instructions:
Instructions
- 1Mix the ground meat with the sesame oil, soy sauce, minced garlic, and sugar in a medium bowl. Let the mixture marinate for 30 minutes.
- 2Pour a small amount of oil into a large pan. Cook the marinated meat over medium-high heat for 3 to 5 minutes until fully browned, then transfer it to a plate. Let the pan get hot first so the meat sears instead of steaming.
- 3Place the vegetables into the same pan one type at a time. Cook them in small batches for 1 to 2 minutes until lightly browned, seasoning them with the minced garlic and bean sprouts. Transfer each batch to a plate.
- 4Warm the pan again over medium-high heat and add a splash of oil. Crack the eggs carefully into the skillet, cover briefly with a lid, and steam for one minute before removing the top. Leave the eggs on the heat until the whites set completely while keeping the yolks runny.
- 5Scoop the cooked rice into individual serving bowls. Arrange the cooked vegetable portions and meat over the rice, sprinkle with sliced green onions, and carefully place one egg in the center of each bowl.
Notes
- Make ahead: You can marinate the meat and chop the vegetables the night before to save time in the morning.
- Tip: Cooking the vegetables individually keeps their distinct flavors and colors intact, which is traditional for bibimbap.