Easy Bibimbap + Miso Spinach Soup
Easy Bibimbap + Miso Spinach Soup
Ingredients
For the Bibimbap
- 1 onion, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 bunch spinach stems, from video, for steaming
- 1 pound ground beef
- 1 tablespoon oil, for cooking beef
- 2 cloves garlic, minced
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil, plus more for drizzling
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 4 cups cooked rice
- 4 tablespoons gochujang, red chili paste
For the Miso Spinach Soup
- 4 cups steaming water, from vegetables
- 2 anchovy broth coins
- 2 tablespoons miso paste
- 2 cups spinach leaves, for soup
- 1 cup enoki mushrooms
- 1/2 block tofu, cubed
- 1 clove garlic, minced
Instructions
- 1
Arrange the sliced onions, sliced zucchini, sliced carrots, and spinach stems in a bamboo steamer basket. Place the steamer over a pot with about 2 inches of boiling water. Cover with the steamer lid and steam all the vegetables at once until tender, about 10-12 minutes.
⏱️ 15 min
- 2
While the vegetables are steaming, place the ground beef in a large pan over medium-high heat. Add 1 tablespoon of oil to the pan. Break up the ground beef with a wooden spoon or spatula as it cooks.
⏱️ 3 min
- 3
Add the minced garlic to the cooking beef. Pour in the mirin, soy sauce, and 1 tablespoon of sesame oil. Season with salt and pepper to taste. Continue to cook and stir until the beef is fully browned and cooked through, about 8-10 minutes.
⏱️ 10 min
- 4
Once the beef is done, stir in the chopped green onions and sesame seeds, mixing them thoroughly.
⏱️ 1 min
- 5
To assemble the bibimbap, place 1 cup of cooked rice in each of four bowls. Arrange portions of the cooked ground beef and each of the steamed vegetables (onions, zucchini, carrots, spinach stems) over the rice.
⏱️ 3 min
- 6
Add 1 tablespoon of gochujang (red chili paste) to each bowl. Drizzle with additional sesame oil before serving.
⏱️ 1 min
- 7
For the soup, carefully remove the bamboo steamer and set aside the steamed vegetables. Use the flavorful steaming water from the pot as the base for the soup. Bring the steaming water to a boil.
⏱️ 2 min
- 8
Add the anchovy broth coins to the boiling water. Scoop the miso paste into the water and whisk until fully dissolved.
⏱️ 2 min
- 9
Add the spinach leaves, enoki mushrooms, cubed tofu, and minced garlic to the soup. Simmer briefly until the spinach is wilted and the ingredients are heated through, about 3-5 minutes.
⏱️ 5 min
- 10
Ladle the hot miso spinach soup into bowls and serve alongside the bibimbap.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Bibimbap + Miso Spinach Soup
For the Bibimbap
- 1 onion, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 bunch spinach stems, from video, for steaming
- 1 pound ground beef
- 1 tablespoon oil, for cooking beef
- 2 cloves garlic, minced
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil, plus more for drizzling
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 4 cups cooked rice
- 4 tablespoons gochujang, red chili paste
For the Miso Spinach Soup
- 4 cups steaming water, from vegetables
- 2 anchovy broth coins
- 2 tablespoons miso paste
- 2 cups spinach leaves, for soup
- 1 cup enoki mushrooms
- 1/2 block tofu, cubed
- 1 clove garlic, minced
Instructions
- 1
Arrange the sliced onions, sliced zucchini, sliced carrots, and spinach stems in a bamboo steamer basket. Place the steamer over a pot with about 2 inches of boiling water. Cover with the steamer lid and steam all the vegetables at once until tender, about 10-12 minutes.
⏱️ 15 min - 2
While the vegetables are steaming, place the ground beef in a large pan over medium-high heat. Add 1 tablespoon of oil to the pan. Break up the ground beef with a wooden spoon or spatula as it cooks.
⏱️ 3 min - 3
Add the minced garlic to the cooking beef. Pour in the mirin, soy sauce, and 1 tablespoon of sesame oil. Season with salt and pepper to taste. Continue to cook and stir until the beef is fully browned and cooked through, about 8-10 minutes.
⏱️ 10 min - 4
Once the beef is done, stir in the chopped green onions and sesame seeds, mixing them thoroughly.
⏱️ 1 min - 5
To assemble the bibimbap, place 1 cup of cooked rice in each of four bowls. Arrange portions of the cooked ground beef and each of the steamed vegetables (onions, zucchini, carrots, spinach stems) over the rice.
⏱️ 3 min - 6
Add 1 tablespoon of gochujang (red chili paste) to each bowl. Drizzle with additional sesame oil before serving.
⏱️ 1 min - 7
For the soup, carefully remove the bamboo steamer and set aside the steamed vegetables. Use the flavorful steaming water from the pot as the base for the soup. Bring the steaming water to a boil.
⏱️ 2 min - 8
Add the anchovy broth coins to the boiling water. Scoop the miso paste into the water and whisk until fully dissolved.
⏱️ 2 min - 9
Add the spinach leaves, enoki mushrooms, cubed tofu, and minced garlic to the soup. Simmer briefly until the spinach is wilted and the ingredients are heated through, about 3-5 minutes.
⏱️ 5 min - 10
Ladle the hot miso spinach soup into bowls and serve alongside the bibimbap.
⏱️ 1 min