Bibimbap Bake-Up

This Korean rice and vegetable dish gets transformed into a family-style format with this modern casserole recipe.

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3.5 by 4 people

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  • Makes: 8 servings
  • Serving Size: 1 egg + 1 1/4 cup bibimbap
  • Makes: 8 eggs + 10 cups bibimbap
  • Hands On: 35 mins
  • Total Time: 1 hr 15 mins

Bibimbap Bake-Up

Directions

  1. Preheat oven to 450 degrees F. Steam broccoli in a steamer basket 2 minutes. Remove; rinse with cold water. Set aside.
  2. In a 14-inch skillet heat oil over medium-high heat. Add mushrooms, onion, ginger, and garlic; cook and stir 4 to 5 minutes or until mushrooms start to brown. Add beef. Cook until browned, stirring to break up meat. Add broth, soy sauce, and sesame oil. Stir in rice. Gently fold in tofu.
  3. Transfer mixture to a 139-inch baking dish. Top with broccoli. Make eight small indents in mixture; crack an egg into each. Sprinkle eggs with salt and black pepper. Cover with foil. Bake 20 minutes or until heated through and eggs are just set. Remove from oven. Loosen foil; let stand about 20 minutes before serving. Top with green onions. Serve with kimchi and/or sriracha.

From the Test Kitchen

*To cook rice:

In a medium saucepan combine 2 cups water, 1 cup uncooked long grain rice, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until rice is tender and liquid is absorbed. Makes 3 cups.

Prepare broccoli and rice as directed and refrigerate in separate covered containers up to 3 days. Cook vegetable and beef mixture as directed in step 2; do not add broth, soy sauce, or sesame oil. Cool and refrigerate in a covered container up to 3 days. To finish recipe, in a very large skillet heat meat mixture, broth, soy sauce, and sesame oil and continue recipe as directed.

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Nutrition Facts (Bibimbap Bake-Up)

  • Per serving:
  • 445 kcal ,
  • 22 g fat
  • (7 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 260 mg chol. ,
  • 721 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 36 g pro.

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Reviews (2)

4 Ratings
491 Days Ago
5.0
Great recipe for our hardworking farmers during harvest! Left out tofu and eggs because we froze the casserole and reheated. Added more broccoli to fully cover the top. Spices were great.
497 Days Ago
4.0
I did this without mushrooms as someone in my household hates them, and I scrambled he eggs since I am no supposed to eat runny yolks. It was pretty good and I would make it again, it just wasn't amazing.

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