Stone Pot Bibimbap
A quick and colorful Korean rice bowl with seasoned beef, crisp vegetables, and a fried egg, all served in a sizzling stone pot. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 30g
Ingredients
- 2 cups cooked rice
- ½ lb beef (thinly sliced)
- 1 medium carrot
- 1 medium zucchini
- 4 whole shiitake mushrooms
- 2 large eggs
Instructions
- 1
Heat 1 tbsp vegetable oil in a skillet over medium-high. Add 0.5 lb beef and 1 tbsp soy sauce; cook until browned, about 3 minutes. Set aside.
- 2
In same skillet, add 1 tbsp sesame oil. Sauté 1 julienned carrot, 1 julienned zucchini, and 4 sliced mushrooms until tender, about 4 minutes. Season with salt.
- 3
Divide 2 cups cooked rice between two stone pots (or bowls). Top with beef and vegetables.
- 4
Fry 2 eggs sunny-side up in a nonstick pan over medium until whites set, about 2 minutes. Place one egg on each bowl.
- 5
Serve with gochujang (Korean chili paste) and sesame seeds on the side, if desired. Mix everything together before eating.
Tools you’ll need
- skillet
- stone pot or bowl
- nonstick pan
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
