Dinner

Korean Beef Bibimbap Bowl Recipe

Name: Korean Beef Bibimbap Bowl Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb lean ground beef; 4 eggs; 2 cups short-grain white rice (cooked); 1 cup carrots (julienned); 1 cup spinach (fresh); 1 cup zucchini (sliced); 1 cup bean sprouts; 3 tbsp gochujang sauce (adjust for spice level); 2 tbsp low-sodium soy sauce; 1 tbsp sesame oil

ByJeannette Jaeger October 26, 2025October 26, 2025

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Introduction

Korean Beef Bibimbap Bowl is a vibrant and flavorful dish that combines savory ground beef, fresh vegetables, and a perfectly cooked egg over a bed of warm rice. This hearty meal is easy to prepare and offers a delicious balance of textures and bold Korean flavors.

A white bowl filled with a colorful bibimbap dish showing five main layers arranged in sections: at the bottom is a layer of white rice, topped with chopped green cucumbers and green onions. On one side, there are thin slices of dark brown cooked beef, next to white noodles. At the top right, there are dark green cooked spinach leaves sprinkled with light sesame seeds. Below the spinach, shredded orange carrots covered with a thick reddish sauce with sesame seeds. In the center, a sunny-side-up egg with a bright yellow yolk, sprinkled with black and white sesame seeds. The bowl is placed on a striped cloth on a white marbled surface, with small bowls of sauces and spices visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
2 cups short-grain white rice (cooked)
1 cup carrots (julienned)
1 cup spinach (fresh)
1 cup zucchini (sliced)
1 cup bean sprouts
3 tbsp gochujang sauce (adjust for spice level)
1 tbsp sesame oil
2 tbsp low-sodium soy sauce
4 eggs

Instructions

Step 1: Cook the rice according to package instructions and set it aside to keep warm.
Step 2: In a skillet over medium-high heat, brown the ground beef for 5-7 minutes until fully cooked, then drain any excess fat.
Step 3: Stir in the gochujang sauce, soy sauce, and sesame oil into the beef. Reduce heat to low and simmer for 5 minutes to blend the flavors.
Step 4: In another pan, sauté the carrots, spinach, zucchini, and bean sprouts in a little sesame oil over medium heat until they are tender-crisp, about 7 minutes.
Step 5: Fry the eggs sunny-side up in a nonstick skillet, cooking until the whites are set but yolks remain runny, about 3 minutes.
Step 6: To assemble, layer cooked rice in bowls, top with the beef mixture and sautéed vegetables, and finish each bowl with a fried egg. Drizzle additional gochujang sauce over the top if desired.

Tips & Variations

For added crunch, sprinkle toasted sesame seeds or chopped green onions before serving.
Swap ground beef with ground turkey or tofu for a lighter or vegetarian option.
If you prefer less heat, reduce the gochujang sauce or serve it on the side.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the beef and vegetables separately in a skillet over medium heat. Warm the rice and fry a fresh egg to maintain the best texture and flavor when serving again.

How to Serve

A round black bowl holds a colorful Korean bibimbap arranged in layers. At the center is a bright sunny-side-up egg with a shiny yellow yolk topped with white sesame seeds. Surrounding the egg are sections of dark brown grilled beef strips, bright orange shredded carrots, light brown glazed mushrooms, dark green sautéed spinach, green cucumber slices, and white rice noodles. On top of the spinach and egg, a thick dark red sauce with sesame seeds is drizzled. The bowl sits on a white marbled surface with wooden chopsticks to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this dish?

Yes, while short-grain rice is traditional and provides the best texture for bibimbap, you can use medium-grain or jasmine rice if preferred. Just note that the texture will be slightly different.

What if I don’t have gochujang sauce?

If gochujang is unavailable, you can mix a bit of chili paste or sriracha with a touch of soy sauce and a pinch of sugar to mimic the sweet and spicy flavor.