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Easy Korean Beef Bibimbap Bowls

Easy Korean Beef Bibimbap Bowls

Weeknight-friendly bibimbap with savory-sweet gochujang beef, crisp veggies, fluffy rice, and a runny fried egg—ready in about 35 minutes.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 cup cooked white rice warm; jasmine or short-grain
  • 1 lb ground beef 85–90% lean
  • 2 tbsp gochujang Korean chili paste
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp brown sugar light or dark
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp neutral oil canola or avocado oil
  • 2 cup shiitake or cremini mushrooms, sliced
  • 4 cup baby spinach
  • 1 cup carrot, cut into matchsticks
  • 1 cup cucumber, thinly sliced
  • 0.5 cup scallions, thinly sliced green and white parts
  • 4 egg large eggs
  • 1 tbsp toasted sesame seeds for garnish
  • 1 cup kimchi, chopped optional, for serving

Instructions

Preparation Steps

  • If needed, cook the rice according to package directions and keep warm.
  • Make the sauce: In a bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil until smooth.
  • Cook the beef: Heat neutral oil in a large skillet over medium-high. Add garlic and ginger; cook 0.5 minutes until fragrant. Add ground beef and cook, breaking it up, until browned and cooked through, 5 to 7 minutes. Drain excess fat if needed.
  • Add the sauce to the beef and simmer 2 minutes, stirring, until glossy and slightly thickened. Transfer beef to a bowl and tent to keep warm.
  • Sauté mushrooms in the same skillet over medium-high until browned and tender, 3 to 4 minutes. Season lightly with salt and remove.
  • Wilt the spinach in the skillet with a splash of water, 1 to 2 minutes. Season lightly and set aside.
  • Fry the eggs sunny-side-up (or to your liking) in a lightly oiled nonstick skillet until whites are set and yolks are runny.
  • Assemble: Divide warm rice among 4 bowls. Top with beef, mushrooms, spinach, carrot, cucumber, and kimchi. Add an egg to each bowl.
  • Garnish with scallions and sesame seeds. Serve immediately; toss everything together before eating.

Notes

Adjust heat by adding more or less gochujang. Use tamari for gluten-free. Swap cauliflower rice for a lighter bowl, or substitute ground turkey for beef. Leftovers keep 2 days in the fridge; reheat beef and rice, then add a fresh egg.