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Korean Beef Bibimbap Bowl

A colorful Korean beef bibimbap bowl featuring savory marinated beef, fresh vegetables, and a perfectly fried egg on steamed rice. Drizzle with gochujang sauce for authentic flavor — quick, healthy, and perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Korean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 lb ground beef or thinly sliced sirloin
  • 4 cups cooked white or brown rice
  • 1 zucchini julienned
  • 1 carrot julienned
  • 2 cups spinach lightly sautéed
  • 1 cup bean sprouts blanched
  • 1 small cucumber thinly sliced
  • 4 eggs
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
Optional Add-ins
  • Kimchi chopped
  • Mushrooms sautéed
  • Shredded cabbage
  • Sesame seeds
  • Green onions sliced

Equipment

  • Skillet or wok
  • Cutting board and sharp knife
  • Mixing bowls
  • Rice cooker (optional)

Method
 

  1. Cook the rice according to package instructions and keep warm.
  2. In a bowl, season the beef with a pinch of salt, pepper, and 1 tbsp of soy sauce or marinade of choice.
  3. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat. Cook the beef until browned and fully cooked. Set aside.
  4. In the same skillet, sauté zucchini and carrots until just tender, about 3-4 minutes.
  5. Lightly sauté spinach with a pinch of salt and blanch the bean sprouts. Keep each vegetable separate.
  6. Fry eggs sunny-side up or to your preferred doneness.
  7. Assemble bowls: place a portion of rice in each bowl, arrange vegetables and beef on top, and finish with a fried egg.
  8. Drizzle gochujang sauce over the top and sprinkle with sesame seeds and green onions.
  9. Mix everything together just before eating and enjoy!

Notes

Korean Beef Bibimbap Bowl – Helpful Tips
Cooking Tips & Techniques
  • Use ground beef or thinly sliced beef for quick cooking — marinate in soy sauce, sesame oil, garlic, and a touch of sugar for maximum flavor.
  • Cook vegetables separately (carrots, zucchini, spinach, mushrooms) to retain their individual textures and colors.
  • Fry the egg sunny-side up or soft-cooked for that signature runny yolk that mixes into the rice.
  • Use short-grain rice for a sticky, authentic texture that holds all the ingredients together.
  • Drizzle sesame oil at the end to enhance the nutty aroma and flavor.
Serving Suggestions
  • Serve in a hot bowl with each vegetable neatly arranged for a visually stunning presentation.
  • Top with sliced green onions, sesame seeds, and a drizzle of gochujang (Korean chili paste) for authentic flavor.
  • For a spicy kick, add kimchi on the side or mix in a few drops of sriracha.
  • Garnish with nori strips or pickled vegetables for extra depth.
Make-Ahead & Storage
  • Make-Ahead: Prepare and store the marinated beef and cooked vegetables in separate containers for quick assembly.
  • Refrigerator: Store cooked components (beef, rice, veggies) separately in airtight containers for up to 3 days.
  • Freezer: Freeze rice and cooked beef individually; thaw in the fridge before assembling.
  • Reheat: Warm rice and beef in a skillet or microwave, then assemble with fresh veggies and egg.
Tasty Variations to Try
  • Chicken or Pork Bibimbap: Substitute beef with marinated chicken or thinly sliced pork.
  • Tofu Bibimbap: Use pan-fried or baked tofu for a vegetarian version.
  • Low-Carb Option: Swap rice for cauliflower rice or shirataki rice noodles.
  • Extra Veggies: Add bell peppers, bean sprouts, or sautéed kale for more texture and nutrients.
  • Spicy-Sweet Twist: Mix gochujang with a little honey or maple syrup for a balanced glaze.