With its mix of rice, veggies and meat, this easy skillet dinner takes inspiration from bibimbap, and especially dolsot bibimbap, which is cooked in a hot stone bowl that gives the rice a crunchy, golden brown crust.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 scallions, green parts only, thinly sliced on the bias
- 1/4 cup gochujang (Korean red chile paste)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 clove garlic, finely grated
- 4 ounces ground beef
- 2 large carrots, grated on the large holes of a box grater
- 1 cup kimchi, coarsely chopped
- 4 ounces shiitake mushrooms, stemmed and cut into strips
- 1/4 cup vegetable oil
- 4 cups cooked long-grain rice
- 1 large egg
- Toasted sesame seeds, for serving
Instructions
- Position an oven rack in the bottom of the oven and preheat to 500 degrees F.
- Cover the scallions with ice water and chill until ready to serve (the ice water will make them curl).
- Whisk together the gochujang, soy sauce, sesame oil and garlic in a small bowl until smooth. Mix 3 tablespoons of the gochujang mixture with the ground beef in a small bowl until combined.
- Toss 1 tablespoon of the gochujang mixture with the carrots, kimchi and shiitake in a medium bowl until completely coated.
- Pour the oil in a 10-inch cast-iron skillet and swirl to coat. Add the rice and press down to flatten and cover the entire surface of the skillet. Drizzle with 1 tablespoon of the gochujang mixture and spread it evenly over the rice, leaving about 1/2-inch of the edge exposed. Spread the carrot mixture evenly over the sauce and top with tablespoon-size portions of the beef mixture.
- Heat the skillet over high heat until the sides start to dry out and you see the oil sizzling around the sides, about 6 minutes. Transfer to the oven and bake until the meat starts to brown, about 8 minutes. Remove from the oven, crack the egg in the center and return to the oven to continue baking until the egg is set, 5 to 6 minutes more. Let cool for 10 minutes.
- Remove the scallions from the water, pat dry and sprinkle on top of the meat and egg. Top with the remaining gochujang sauce and some sesame seeds. Cut into slices to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1047 |
| Total Fat | 31 g |
| Saturated Fat | 5 g |
| Carbohydrates | 163 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 67 mg |
| Sodium | 1394 mg |
Reviews
This was a good recipe, the crispy rice element really makes for a good taste. Not sure that this will
Be one I make over and over but I will
keep it in my pocket just in case.
Be one I make over and over but I will
keep it in my pocket just in case.
Bb I chic cchcLv
I thought this was very tasty but I used half the rice, a 1 pound of ground beef, and spicy Kim chi from Trader Joe’s. It was spicy but not overwhelmingly so.
I liked the idea, but hated the taste. It was overly salty. Nobody could eat it
Had to add sour cream to make it edible
Had to add sour cream to make it edible
DELICIOUS! Just make sure to use 4 cups of cooked rice and not make 4 cups of raw rice and try to fit all of that in the skillet
Delicious so good
Delicious!
It’s great!
This is faithful to authentic bibimbap in that it is a mix of ingredients over rice. The ingredient used here are: cultural appropriation, lack of flavorful authentic ingredients (e.g. namul and doenjang), and the ooh it’s flat so let’s call it a pizza fad. File this under ideas that offend. Also, most Korean dishes call for short grain rice, Southeast Asian dishes call for long grain, at least get that right.