One-Pot Bibimbap-Style Spinach Rice & Spicy Beef

By Lunds & Byerlys

January 8, 2024

Bibimbap, a traditional Korean dish, literally means “mixed rice.” It’s typically served as a bowl of warm white rice topped with seasoned vegetables and sliced meat. This flavorful variation was originally featured in our Real Food Magazine.

SERVINGS

4-6

PREP TIME

1 hr 30 min

Ingredients

  • 3
    tablespoons peanut or vegetable oil
  • 1
    chopped onion
  • 2
    cloves garlic, minced
  • 1
    pound ground beef
  • ½
    teaspoon salt
  • 1
    tablespoon soy sauce
  • 1
    tablespoon brown sugar
  • 2
    teaspoons grated fresh ginger
  • 1
    teaspoon ground chili paste, or to taste, plus more for serving
  • 5
    ounces fresh shiitake mushrooms, stems removed and caps thickly sliced
  • 1
    bunch scallions, white and green parts thinly sliced
  • 2
    cups long-grain white rice
  • 1
    bunch leaf spinach, any thick stems removed, chopped (preferably not baby spinach)
  • 3 ½
    cups of water
  • 1 ½
    tablespoons toasted sesame oil
  • 2
    cups fresh bean sprouts
  • ½
    daikon radish, peeled and thinly sliced (or 1 bunch red radishes, trimmed)
  • 1 to 2
    cups kimchee, mild or hot
  • 2
    tablespoons sesame seeds

Directions

  1. 1

    Combine 2 tablespoons oil and onion in a 4-quart, heavy-based stew pot or Dutch oven over medium heat. Sauté about 6 minutes, until just beginning to soften.

  2. 2

    Stir in garlic and cook 1 minute, until fragrant.

  3. 3

    Add beef, breaking up with a wooden spoon, and season with ½ teaspoon salt. Cook, stirring often, about 10 minutes, until beef is cooked through.

  4. 4

    Turn off heat and stir in soy sauce, brown sugar, ginger and ½ teaspoon chili paste (or to taste). Use a slotted spoon to transfer beef to a bowl; cover and set aside in a warm spot. Do not rinse pot.

  5. 5

    Return pot to medium heat. Add remaining tablespoon oil, mushrooms and most of scallions, reserving some of the green parts for garnish. Stir and sauté about 3 minutes, until vegetables begin to cook.

  6. 6

    Add rice, spinach, 1 teaspoon salt and ½ teaspoon chili paste. Stir and cook until spinach has wilted.

  7. 7

    Add 3 ½ cups water and bring to a boil. Cover, reduce heat to low, and simmer 15 to 18 minutes, until all liquid is absorbed. Gently fluff with a fork. Drizzle with sesame oil. Shape a well in center, spoon in beef, then cover and let stand 10 minutes.

  8. 8

    To serve, spoon into large bowls, topping each with bean sprouts, kimchee, radish, sesame seeds, reserved scallion greens and a dab of chili paste to taste.

Source: Lunds & Byerlys Real Food

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