Go Back
Korean Bibimbap Bowl

Korean Bibimbap Bowl Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

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

Method
 

Cook the rice:
  1. Prepare the rice according to package instructions or using a rice cooker.
Prepare the vegetables:
  1. 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.
  2. Bean Sprouts: Blanch the bean sprouts for 1-2 minutes, then drain and mix with a little sesame oil and salt.
  3. Carrots and Zucchini: Sauté the carrots and zucchini separately in a little sesame oil until tender. Season with a pinch of salt.
  4. Mushrooms: Sauté the shiitake mushrooms with a little sesame oil, soy sauce, and minced garlic until tender.
Cook the beef:
  1. In a pan, heat sesame oil over medium heat. Add the ground beef and cook until browned.
  2. 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:
  1. In a small bowl, mix together the gochujang, sesame oil, sugar, water, vinegar, and minced garlic until smooth.
Cook the eggs:
  1. Fry the eggs in a pan until the whites are set but the yolks are still runny.
Assemble the bibimbap bowls:
  1. Divide the cooked rice among bowls.
  2. Arrange the spinach, bean sprouts, carrots, zucchini, and mushrooms on top of the rice in sections.
  3. Add a portion of cooked beef to each bowl.
  4. Place a fried egg on top of each bowl.
  5. Drizzle with the gochujang sauce.
  6. 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!