Korean Beef Bibimbap
A show-stopping Korean rice bowl with perfectly arranged vegetables, seasoned beef, and a spicy-sweet gochujang sauce.
Prep Time
35 min
Cook Time
55 min
Total Time
1h 30m
Servings
4
Calories
570/serving
Difficulty
Medium
Nutrition Per Serving
Ingredients
- 3.5 oz ground beef
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 0.25 tsp garlic
- 8.8 oz spinach
- 12.3 oz bean sprouts
- 3.5 oz shiitake mushrooms
- 4.2 oz carrots
- 0.5 tsp sea salt
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp water
- 1 tbsp toasted sesame seeds
- 1 tsp rice vinegar
- 1 tsp garlic
- 3 cup steamed short-grain rice
- 4 whole eggs
- 2 tbsp toasted seasoned seaweed
- 1 tbsp cooking oil
Marinate the Beef
In a bowl, mix the ground beef with soy sauce, sesame oil, brown sugar, and minced garlic. Stir until evenly coated and let it marinate for at least 30 minutes in the refrigerator.
Prepare the Vegetables Separately
Blanch the spinach and bean sprouts briefly in boiling water, then drain and squeeze out excess water. Season each lightly with salt and sesame oil. Julienne the carrots and saute for 2 to 3 minutes. Slice the shiitake mushrooms and saute for 2 to 3 minutes until tender. Keep each vegetable in its own pile.
Cook the Beef
Heat a wok or skillet over medium-high heat. Add the marinated beef and cook for 3 to 5 minutes, breaking it into small pieces, until browned and cooked through.
Make the Bibimbap Sauce
Stir together gochujang, sesame oil, sugar, water, toasted sesame seeds, rice vinegar, and minced garlic in a small bowl until smooth.
Assemble the Bibimbap
Divide steamed rice among bowls. Arrange the beef and each vegetable in separate sections around the rim of the bowl. Place a fried egg in the center, scatter some shredded seaweed on top, and add a generous spoonful of the bibimbap sauce. Mix everything together thoroughly before eating.
Want background timers, offline access, and meal planning?
Open in AppTips & Variations
- Cook each vegetable separately to preserve distinct textures and colors.
- For a crispy bottom, serve in a hot stone bowl (dolsot) or heat the rice in a cast-iron pan before assembling.
Frequently Asked Questions
- What is gochujang?
- A thick, fermented Korean chili paste made from red peppers, glutinous rice, and soybeans. It provides spicy, sweet, and savory flavor.
- Can I use other proteins?
- Thinly sliced bulgogi beef, chicken, tofu, or shrimp all work well in bibimbap.
Recipe inspired by the original at mykoreankitchen.com. Ingredients and factual cooking data extracted; instructions independently written.
Chef's Comments
Loading comments...