Quick Korean Bibimbap

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha provides a similar heat with less sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option.

In a small bowl, whisk together avocado oil and sesame oil.

Heat 2-3 teaspoons of the avocado-sesame oil mixture in a large cast iron skillet over medium high heat. Add zucchini in a single layer; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.

Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add carrots; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.

Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add spinach; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.

Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add bean sprouts; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.

Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add mushrooms; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.

Divide rice into 4 bowls. Top with Korean bulgogi or Korean ground beef, kimchi, zucchini, carrots, spinach, bean sprouts, mushrooms and eggs, drizzled with gochujang, to taste. Garnish with sesame oil and sesame seeds, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens