Eggplant Bulgogi Bibimbap recipe - ingredients, nutrition and when to eat it
A rice bowl topped with grilled eggplant and sweet-savory stir-fried bulgogi, served with vegetables and gochujang sauce to mix in.
A rice bowl topped with grilled eggplant and sweet-savory stir-fried bulgogi, served with vegetables and gochujang sauce to mix in. The eggplant is tender and the beef juicy. It makes a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 558g serving): 644.7 kcal · protein 27.8g · carbohydrate 89.4g · fat 18.2g · sodium 1718.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Arrange the eggplant in a single layer in the pan so it releases less moisture as it cooks.
Tips: Start with a little gochujang, taste, then add more if you like.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Beef (lean) — 100 g
- Eggplant — 0.5 pc
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Lettuce — 3 sheet
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Gochujang — 1 Tbsp
- Sesame seeds — 1 tsp