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Korean-Style Bibimbap

Summary

This take on the trendy Korean rice bowl is simple to prepare and absolutely delicious.

What You Need

  • 1 pkg (6.8 oz) Family Size Rice a RoniĀ® Beef Flavor Lower Sodium
  • 1/4 cup canola oil, divided
  • 1/2 lb sliced mushrooms
  • 3 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 5 oz spinach
  • 1 tbsp soy sauce
  • 1/4 tsp granulated sugar
  • 4 eggs
  • 1 cup prepared matchstick carrots (optional)
  • 1/2 cup TostitosĀ® Mild Chunky Salsa
  • 2 tbsp gochujang (Korean chili paste)
  • 2 green onions, sliced
  • 4 tsp toasted sesame seeds

Instructions

  1. Cook rice according to package directions; drain well. Meanwhile, heat half of the oil in large skillet set over high heat; stir-fry mushrooms, garlic and ginger for about 3 minutes or until mushrooms start to soften. Add spinach, soy sauce and sugar; cook for about 2 minutes or until spinach starts to wilt.
  2. Melt remaining oil in nonstick skillet set over medium heat. Break eggs into skillet; cook for 3 to 4 minutes or until egg whites are just set for sunny-side up or until done as desired.
  3. Divide rice among 4 bowls. Top with spinach mixture, carrots (if desired), and fried eggs. Stir salsa with gochujang; drizzle over top. Garnish with green onions and sesame seeds.
  4. Tip: If desired, substitute sriracha hot sauce or Asian-style chili paste for gochujang to taste.
Cooking time (duration)

Prep: 10 min. Total: 35 min.

Number of servings (yield)

4 servings

Category

Dinnertime

Submitted by

Pepsi

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