Kimchi Bulgogi and Bean Sprout Bibimbap recipe - ingredients, nutrition and when to eat it
A hearty bowl of warm rice topped with bulgogi, crunchy mung bean sprouts, and tangy kimchi, all mixed together.
A hearty bowl of warm rice topped with bulgogi, crunchy mung bean sprouts, and tangy kimchi, all mixed together. The savory, salty beef pairs with the bright flavor of kimchi, making it a satisfying choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Tips: Don’t stir-fry the mung bean sprouts for too long, so they stay crunchy.
Tips: If the bulgogi sauce starts sticking to the pan, add a tablespoon of water and keep stir-frying.
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Ingredients (1 serving)
- Cooked Rice — 1 bowl
- Bulgogi — 100 g
- Mung Bean Sprouts — 60 g
- Napa Cabbage Kimchi — 50 g
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp