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Korean Bibimbap Bowl

Korean Bibimbap Bowl Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

For the base:

  • 2 cups cooked white rice short grain

For the vegetables:

  • 1 cup spinach
  • 1 cup bean sprouts
  • 1 carrot julienned
  • 1 zucchini julienned
  • 4-5 shiitake mushrooms sliced
  • 1 garlic clove minced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • Salt to taste

For the beef:

  • 200 g 7 oz ground beef
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 garlic clove minced
  • 1 teaspoon sugar
  • Black pepper to taste

For the gochujang sauce:

  • 2 tablespoons gochujang Korean red chili paste
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 teaspoon vinegar
  • 1 teaspoon garlic minced

For the toppings:

  • 2 eggs
  • 1 tablespoon sesame seeds
  • 1 green onion chopped
  • 1 sheet nori seaweed, cut into thin strips

Instructions
 

Cook the rice:

  • Prepare the rice according to package instructions or using a rice cooker.

Prepare the vegetables:

  • Spinach: Blanch the spinach in boiling water for 30 seconds, then drain and rinse with cold water. Squeeze out excess water and mix with a little sesame oil, soy sauce, and minced garlic.
  • Bean Sprouts: Blanch the bean sprouts for 1-2 minutes, then drain and mix with a little sesame oil and salt.
  • Carrots and Zucchini: Sauté the carrots and zucchini separately in a little sesame oil until tender. Season with a pinch of salt.
  • Mushrooms: Sauté the shiitake mushrooms with a little sesame oil, soy sauce, and minced garlic until tender.

Cook the beef:

  • In a pan, heat sesame oil over medium heat. Add the ground beef and cook until browned.
  • Add soy sauce, minced garlic, sugar, and black pepper. Cook for another 2-3 minutes until the beef is fully cooked and seasoned.

Prepare the gochujang sauce:

  • In a small bowl, mix together the gochujang, sesame oil, sugar, water, vinegar, and minced garlic until smooth.

Cook the eggs:

  • Fry the eggs in a pan until the whites are set but the yolks are still runny.

Assemble the bibimbap bowls:

  • Divide the cooked rice among bowls.
  • Arrange the spinach, bean sprouts, carrots, zucchini, and mushrooms on top of the rice in sections.
  • Add a portion of cooked beef to each bowl.
  • Place a fried egg on top of each bowl.
  • Drizzle with the gochujang sauce.
  • Garnish with sesame seeds, chopped green onions, and nori strips.

Notes

This Korean Bibimbap Bowl is a colorful and flavorful dish that combines various textures and tastes in one bowl. Customize the vegetables and sauce to suit your preferences and enjoy a delicious and nutritious meal!