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Bibimbap Inspired Rice Bowls

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg. Gochujang, a fermented paste made from chiles, soybeans and rice, adds subtle spice and tons of complexity. Toasted sesame oil finishes the dish with a nutty flavor.

Ingredients:
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon grated garlic
  • 3 small scallions
  • 2 tablespoons neutral oil, such as canola or avocado, divided
  • 1 cup chopped white onion
  • 1 pound lean ground beef
  • ¼ teaspoon salt
  • 4 large eggs
  • 2 cups hot cooked brown rice
  • 2 small persian cucumbers, thinly sliced
  • 1 cup matchstick carrots
  • 1 cup thinly sliced radish
  • 1 tablespoon toasted sesame seeds
  • 1 ½ tablespoons toasted sesame oil
Directions:
  1. Combine soy sauce, gochujang, vinegar, honey, sesame oil and garlic in a small bowl. Slice white and light green scallion parts on an angle about 1/4-inch thick (about 1/4 cup). Thinly slice dark green scallion parts on an angle (about 2 tablespoons).
  2. Heat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until softened and translucent, about 4 minutes. Add ground beef and salt; cook, stirring constantly to break the meat into crumbles, until browned, 4 to 5 minutes. Add the soy sauce mixture; cook, stirring often, until the sauce is slightly thickened and coats the meat, about 2 minutes. Stir in the white and light green scallion slices. Remove from heat and cover.
  3. In a separate large nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Crack eggs into the pan; cook until the whites are set and the edges are crispy, about 3 minutes. Remove from heat.
  4. Divide rice among 4 bowls. Top with beef mixture, cucumbers, carrots, radishes and the fried eggs. Sprinkle with the dark green scallion slices and sesame seeds. Drizzle evenly with toasted sesame oil.
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