Korean Beef Bibimbap Bowl (Print)
A colorful Korean bowl with seasoned beef, fresh vegetables, and a runny egg, all enhanced with spicy gochujang sauce.
# Ingredients:
→ Proteins
01 -
450g lean ground beef
02 -
4 eggs
→ Grains
03 -
2 cups short-grain white rice, cooked
→ Vegetables
04 -
1 cup carrots, julienned
05 -
1 cup fresh spinach
06 -
1 cup zucchini, sliced
07 -
1 cup bean sprouts
→ Sauces & Seasonings
08 -
3 tbsp gochujang sauce
09 -
1 tbsp sesame oil, plus extra for sautéing
10 -
2 tbsp low-sodium soy sauce
# Directions:
01 -
Cook the short-grain white rice according to package instructions until tender. Set aside and keep warm.
02 -
Brown the ground beef in a skillet over medium-high heat for 5-7 minutes, breaking it apart with a spatula. Drain excess fat if necessary.
03 -
Add gochujang sauce, low-sodium soy sauce, and sesame oil to the beef. Stir thoroughly and simmer on low heat for 5 minutes to develop flavor.
04 -
Heat a separate pan with a small amount of sesame oil over medium heat. Sauté the carrots, spinach, zucchini, and bean sprouts until tender-crisp, approximately 7 minutes. Season lightly with salt if desired.
05 -
In a non-stick pan, fry eggs sunny-side up until whites are set but yolks remain runny, about 3 minutes.
06 -
Divide the cooked rice among serving bowls. Arrange the seasoned beef and sautéed vegetables in separate sections on top of the rice. Crown each bowl with a fried egg. Serve with additional gochujang sauce on the side for adjusting spice level.
# Notes:
01 -
Bibimbap means 'mixed rice' in Korean. Before eating, mix all ingredients together to combine the flavors.
02 -
For authentic flavor, serve with kimchi on the side.