Recipes and Cooking Bibimbap Bake-Up 3.5 (4) 2 Reviews This Korean rice and vegetable dish gets transformed into a family-style format with this modern casserole recipe. By Lucinda Scala Quinn Lucinda Scala Quinn Website Lucinda Scala Quinn is a skilled food writer, cook, and on-air talent based in New York City. She's the founder of the platform Mad Hungry and has authored four branded cookbooks, including "Mad Hungry Family" and "Mad Hungry Cravings." Learn about BHG's Editorial Process Published on June 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 35 mins Total Time: 1 hrs 15 mins Servings: 8 Yield: 8 eggs + 10 cups bibimbap Jump to Nutrition Facts Ingredients 2 cup broccoli florets 2 tablespoon vegetable oil 8 ounce cremini or button mushrooms, sliced (3 cups) 1 large onion, chopped (1 cup) 3 tablespoon peeled and minced fresh ginger 6 cloves garlic, minced 2 pound 90% lean ground beef sirloin 1 14.5 ounce can beef broth ¼ cup reduced-sodium soy sauce 1 teaspoon toasted sesame oil 3 cup cooked rice ½ 14 ounce package extra-firm tofu, drained and cut into 3/4-inch cubes 8 eggs Salt and pepper 5 green onions, thinly sliced Purchased kimchi and/or sriracha sauce (optional) Directions Preheat oven to 450°F. Steam broccoli in a steamer basket 2 minutes. Remove; rinse with cold water. Set aside. 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. Transfer mixture to a 13×9-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. *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. Tips 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. Rate it Print Nutrition Facts (per serving) 445 Calories 22g Fat 25g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 445 % Daily Value * Total Fat 22g 28% Saturated Fat 7g 35% Cholesterol 260mg 87% Sodium 721mg 31% Total Carbohydrate 25g 9% Total Sugars 4g Protein 36g Vitamin C 24.9mg 125% Calcium 145mg 11% Iron 5.2mg 29% Potassium 728mg 15% Fatty acids, total trans 1g Folate, total 96.2mcg Vitamin B-12 3mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.