Authentic Korean Bibimbap (Mixed Rice Bowl with Meat & Veggies)

Easy Korean Bibimbap Bowl

This vibrant Korean Bibimbap is a delicious bowl of perfectly cooked rice, seasoned veggies, beef, and spicy gochujang sauce—finished with a fried egg on top. Wholesome, colorful, and deeply comforting!

Prep Time: 35 min | Cook Time: 55 min | Total Time: 1 hr 30 min

Ingredients:

For the Meat & Marinade:

• 100g ground beef
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp brown sugar
• ¼ tsp minced garlic

Vegetables & Rice:

• 250g spinach
• 350g bean sprouts
• 100g shiitake mushrooms
• 120g carrots (julienned)
• ½ tsp sea salt (divided)
• 3–4 servings steamed rice
• 3–4 eggs
• Cooking oil (e.g., rice bran oil)
• Toasted seaweed, shredded

Bibimbap Sauce:

• 2 Tbsp gochujang
• 1 Tbsp sesame oil
• 1 Tbsp sugar
• 1 Tbsp water
• 1 Tbsp toasted sesame seeds
• 1 tsp apple vinegar
• 1 tsp minced garlic

Step-by-Step Instructions:

1. Marinate the Meat: Mix beef with marinade and set aside for 30 min. Cook in hot pan with oil for 3–5 min.
2. Make Sauce: Stir all sauce ingredients together in a bowl. Set aside.
3. Prepare Veggies:
   • Sauté carrots and mushrooms separately with oil and a pinch of salt (2–3 min each).
   • Cook spinach and bean sprouts per your usual method or lightly sauté with seasoning.
4. Cook Eggs: Fry eggs to desired doneness (sunny side up is traditional).
5. Assemble Bowl: Add warm rice to bowl. Arrange veggies, beef, seaweed, and egg on top. Drizzle with bibimbap sauce.
6. Mix and Enjoy: Stir everything together before eating for full flavor experience.

Pro Tips:

• Prep veggies ahead to make this a quick weeknight meal.
• Try a stone bowl (dolsot) for crispy rice at the bottom.
• Swap beef with tofu or mushrooms for a vegetarian version.

Nutrition Info Table:

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	570	24g	71g	23g	7g	14g

Print