Bibimbap is a popular Korean mixed rice dish known for its vibrant colors and balanced flavors.
This recipe features savory ground beef seasoned with traditional Korean spices, a variety of sautéed vegetables, steamed rice, and a perfectly fried egg on top.
The spicy gochujang sauce ties everything together, providing a delicious kick and authenticity.
Why You’ll Love This Recipe
- Using ground beef seasoned with soy sauce, garlic, and sesame oil gives a rich umami flavor.
- Sautéed vegetables like spinach, carrots, and mushrooms add texture and nutrition.
- Frying the egg to have a runny yolk creates a luscious sauce when mixed into the bowl.
- Gochujang sauce balances heat and sweetness, highlighting Korean flavors.
Korean Beef Bibimbap Bowl
A flavorful Korean beef bibimbap bowl with seasoned ground beef, sautéed vegetables, steamed rice, a fried egg, and a spicy-sweet gochujang sauce. A perfect balanced meal with vibrant flavors and textures.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 bowls
Ingredients
- 1 1/2 cups white rice (uncooked)
- 1 lb (450 g) ground beef (80/20)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil, divided
- 2 teaspoons sugar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup fresh spinach
- 1 cup julienned carrots
- 1 cup sliced shiitake or cremini mushrooms
- 2 green onions, sliced
- 4 large eggs
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon honey or sugar
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Cook the Rice Rinse the rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker. Keep warm.
- Prepare the Vegetables Heat 1/2 tablespoon sesame oil in a skillet over medium heat. Add spinach and cook until wilted, about 1-2 minutes. Remove and set aside. In the same skillet, sauté carrots for 2-3 minutes until slightly softened; set aside. Then sauté mushrooms for 4-5 minutes until tender and browned; set aside.
- Cook the Ground Beef In the same skillet, heat vegetable oil over medium-high heat. Add ground beef, breaking it apart with a spatula. When beef starts to brown, add garlic, ginger, soy sauce, sugar, and 1/2 tablespoon sesame oil. Cook for 5-6 minutes until beef is cooked through and sauce slightly thickens. Season with salt and pepper to taste.
- Make the Gochujang Sauce In a small bowl, whisk together gochujang, rice vinegar, water, and honey until smooth. Adjust sweetness or spice to taste.
- Fry the Eggs Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Crack eggs one at a time and fry until whites are set but yolks remain runny, about 2-3 minutes. Season with a pinch of salt.
- Assemble the Bibimbap Bowls Divide cooked rice into 4 bowls. Arrange spinach, carrots, mushrooms, and cooked beef on top. Place a fried egg on each bowl. Drizzle gochujang sauce over the top and sprinkle with green onions and toasted sesame seeds if using.
Helpful Tips
- Use short-grain white rice or sushi rice for the best texture.
- If you prefer, substitute ground turkey or chicken for a leaner option.
- Feel free to add other vegetables like bean sprouts or zucchini.
- To make it vegetarian, replace beef with marinated tofu and use vegetable oil instead of sesame oil in step 3.
Storage and Make-Ahead
Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
Reheat the beef and vegetables in a skillet or microwave before assembling.
Prepare fresh fried eggs when serving for the best texture and flavor.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce (tamari) to make this recipe gluten-free.
How spicy is this bibimbap bowl?
The spice level depends on the amount of gochujang used; adjust the sauce amount to your preference.
Can I cook this without frying the egg?
Yes, you can substitute with a soft-boiled or poached egg, or omit the egg altogether.
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Food Safety and Allergen Notes
Cook ground beef to 160°F (71°C) and eggs to 160°F (71°C); reheat leftovers to 165°F (74°C). This recipe contains egg and may contain soy and wheat in gochujang or other sauces, so check every packaged label.
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