Bibimbap Bowl

This Bibimbap inspired rice bowl has crispy rice, fresh vegetables, spicy marinated meat, a perfectly runny egg and a drizzle of bold and spicy P.F. Chang’s® Home Menu Korean-Style Hot Sauce!
25min. Prep Time
40min. Total Time
4 Servings

Ingredients

Directions

  • 1 pound pork tenderloin or beef top sirloin, thinly sliced into bite-sized pieces
  • 3 tablespoons P.F. Chang’s® Home Menu Korean Style Gochujang Hot Sauce
  • 1 tablespoon soy sauce
  • 1/4 teaspoon toasted sesame oil
  • 1 cup short-grain white rice, uncooked
  • 1 cup water
  • 2 cups sliced fresh shiitake mushrooms
  • 2 cups baby spinach leaves
  • 1 teaspoon sesame seeds
  • 1 cup bean sprouts
  • 1 cup matchstick cut carrots
  • 4 tablespoons vegetable oil, divided
  • 4 eggs
  • P.F. Chang’s® Home Menu Korean Style Gochujang Hot Sauce
  1. Place pork or beef in a small bowl. Stir in hot sauce, soy sauce and sesame oil. Cover and refrigerate 20 minutes.
  2. Pour rice into a small bowl and cover with cold water. Let soak 10 minutes. Pour rice into a fine mesh strainer and rinse until water runs clear. Pour rice and 1 cup water into a small saucepan; bring to a boil. Reduce heat to low and steam 10 minutes, until rice is tender, and water is absorbed. Remove from heat.
  3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add marinated meat to skillet. Cook and stir until browned and pork is cooked through, 3 to 5 minutes for pork or 3 minutes for beef. Remove from skillet and keep warm.
  4. Add about a teaspoon of oil to skillet and cook mushrooms in skillet until browned. Remove from skillet. Add spinach and sesame seeds to skillet and cook until wilted, about 1 minute. Remove from skillet. Add bean sprouts and carrots to skillet and cook until crisp-tender, about 1 minute. Remove from skillet. Season each vegetable with a little salt as you are cooking.
  5. Wipe skillet clean with a paper towel. Heat 2 tablespoons vegetable oil in skillet over medium heat. Add cooked rice to skillet and cook undisturbed until the bottom is crispy and lightly browned, about 5 minutes. Remove to serving bowls.
  6. Wipe skillet clean with a paper towel. Heat remaining 2 teaspoons oil in skillet and cook eggs until whites are cooked through, but yolk remains runny (sunny side up).
  7. Top crispy rice with meat, spinach, bean sprouts and carrots, mushrooms, and an egg. Drizzle bibimbap bowls with more hot sauce and serve.

Bibimbap Bowl

Nutrition Information

Amount per serving
 
% Daily Value*
Carbohydrate
g 49
16 %
Cholesterol
mg 249
83 %
Total Fat
g 24
36 %
Iron
mg 4
23 %
Calories
kcal 549
27 %
Sodium
mg 372
16 %
Protein
g 35
70 %
Saturated Fat
g 5
24 %
Sugars
g 4
0 %
Dietary Fiber
g 3
11 %
Vitamin C
mg 8
14 %
* Percent Daily Values are based on a 2,000 calorie diet.

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