Korean Beef Bibimbap Bowl
A flavorful Korean rice bowl topped with marinated beef, sautéed veggies, a fried egg, and spicy gochujang – bold, balanced, and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings
- Category: Main Course, Bowl
- Method: Sautéing, Frying
- Cuisine: Korean, Asian
- Diet: Gluten Free
Ingredients
For the Beef:
300 g (10 oz) ground beef
2 tbsp soy sauce
1 tbsp brown sugar or honey
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp grated ginger
1 tsp gochujang (Korean chili paste, optional for heat)
Pepper, to taste
For the Bowl:
2 cups cooked white rice or brown rice
1 small zucchini, julienned
1 carrot, julienned
1 cup bean sprouts
1 cup baby spinach
4–5 shiitake or button mushrooms, sliced
1 tsp sesame oil (for veggies)
Salt, to taste
2 fried eggs
Toasted sesame seeds
Gochujang sauce (to serve)
Instructions
Prepare rice according to package instructions and keep warm.
Cook vegetables:
Sauté each vegetable separately in a bit of sesame oil with a pinch of salt (zucchini, carrot, mushrooms, spinach). Set aside.
Quickly blanch or sauté bean sprouts.
Cook the beef:
In a skillet, cook ground beef over medium heat until browned.
Add soy sauce, sugar, sesame oil, garlic, ginger, and gochujang. Simmer for 2–3 minutes.
Fry the eggs sunny-side up.
Assemble bowls:
Add rice to the bottom, arrange veggies and beef on top in sections.
Place fried egg in the center.
Garnish with sesame seeds and a spoonful of gochujang.
Notes
Customize with tofu or tempeh for a vegetarian version.
Add kimchi for extra flavor and fermentation benefits.
Make ahead by prepping veggies and meat in advance — great for meal prep!
Find it online: https://allrecipesmade.com/korean-beef-bibimbap-bowl/
