Ground Beef Bibimbap (Korean Mixed Rice Bowl)

A bowl of Korean bibimbap is on a wooden tray with gochujang sauce on the side

Ground Beef Bibimbap (Korean Mixed Rice Bowl)

Make bibimbap with warm short-grain rice, savory ground beef, and colorful seasoned vegetables. This simple Korean mixed rice bowl comes together in under an hour and mixes easily with ingredients you already have at home.

Course Dinner, Lunch, Main Course, Rice Dishes

Cuisine Korean

Diet Gluten Free, Kosher, Low Fat, Low Lactose

Keyword beef bibimbap, bibimbap, bulgogi rice bowl, easy bibimbap, ground beef bibimbap, korean mixed rice, Korean rice bowl

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 659

Author Hyegyoung K. Ford

Ingredients

Bibimbap sauce

4 tbsp (60 g) Korean chili paste (gochujang)
1 tbsp (15 ml) Korean plum extract (maeshil cheong) optional
2 tbsp (30 ml) corn syrup or 1 tbsp sugar
1 tbsp (15 ml) sesame oil
1 tbsp (9 g) toasted sesame seeds

For bibimbap

6 cup (900 g) freshly cooked white rice
6 egg
1 lb (450 g) ground beef bulgogi see not below for vegetarian or vegan option

Bibimbap vegetables

1 lb (450 g) soybean sprouts
1 lb (450 g) Korean radish sliced into very thin matchsticks
2 small zucchini sliced
1 bunch (about 100 g) watercress sliced
6 oz (170 g) shiitake mushroom thinly sliced
2 carrots sliced into thin matchsticks (about 150 g — see note)

Vegetable seasonings

3 tbsp (27 g) minced garlic divided
2 tbsp (30 ml) Korean soup soy sauce (gukganjang) divided
2-3 tsp (10–15 g) salt to season, divided
2 tbsp (30 ml) sesame oil divided
2 tbsp (18 g) toasted sesame seeds divided
1 green onion finely chopped

Instructions

To Make the Bibimbap Sauce

Combine all sauce ingredients in a small bowl and mix until smooth. Set aside.

To Prepare the Vegetables

Soybean Sprouts: Blanch the sprouts in boiling water for 5 minutes, then drain. Season with 1 teaspoon minced garlic, 2 teaspoons soup soy sauce, a pinch of salt, 1 teaspoon sesame oil, 2 teaspoons sesame seeds, and 2 tablespoons chopped green onions. Toss well.
Radish: Heat 1 tablespoon oil in a skillet over medium heat. Add 2 teaspoons garlic and cook for 30 seconds. Add the radish and a couple pinches of salt; toss well. Cover and cook until tender, about 2 minutes. Finish with 2 teaspoons sesame oil.
Zucchini: Heat 1 tablespoon oil over medium heat. Add 2 teaspoons garlic, zucchini, and a pinch of salt. Stir-fry 1–2 minutes until soft. Add 2 teaspoons sesame oil and 1 teaspoon sesame seeds; toss to coat.
Watercress: Heat 1 tablespoon oil over medium heat. Add 2 teaspoons garlic and the watercress. Stir-fry 1 minute. Add 2 teaspoons soup soy sauce and cook until wilted.
Mushrooms: Heat 1 tablespoon oil over medium heat. Add 2 teaspoons garlic and the mushrooms; stir-fry 1 minute. Add 2 teaspoons soup soy sauce and cook until soft. Finish with 1 teaspoon sesame seeds.
Carrots: Heat 1 tablespoon oil over medium heat. Add carrots and a pinch of salt; stir 30 seconds. Add 2 tablespoons water, cover immediately, and steam 1–2 minutes until tender. Finish with 1 teaspoon sesame seeds.

To Prepare the Ground Beef and Eggs

Cook the ground beef bulgogi according to the recipe direction. Fry the eggs sunny-side up or over-easy.

To Assemble the Bibimbap

Add warm rice to each bowl. Arrange the vegetables around the top, alternating colors for a pretty presentation. Spoon the ground beef into the center and place an egg on top.
Drizzle with about 2 tablespoons of bibimbap sauce, or serve the sauce on the side so each person can add their preferred amount.

Video

Notes

Carrots: Pre-shredded carrot matchsticks work well and save prep time—especially if you’re cooking bibimbap for multiple people.

Nutrition