Description
A delicious and colorful Korean Beef Bibimbap Bowl featuring seasoned ground beef, sautéed vegetables, and a perfectly fried egg over steamed white rice, all topped with spicy gochujang sauce for a balanced and flavorful meal.
Ingredients
Scale
Protein
- 1 lb lean ground beef
- 4 eggs
Vegetables
- 1 cup carrots, julienned
- 1 cup fresh spinach
- 1 cup zucchini, sliced
- 1 cup bean sprouts
Grains
- 2 cups short-grain white rice (cooked)
Sauces & Oils
- 3 tbsp gochujang sauce (adjust for spice level)
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
Instructions
- Cook the rice: Prepare 2 cups of short-grain white rice according to the package instructions, then set it aside to keep warm.
- Brown the ground beef: In a skillet over medium-high heat, cook 1 lb of lean ground beef for 5-7 minutes until browned, draining any excess fat to keep it lean.
- Season the beef: Stir in 3 tablespoons of gochujang sauce, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of sesame oil into the ground beef. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
- Sauté the vegetables: Heat a bit of sesame oil in a skillet over medium heat. Add the julienned carrots, fresh spinach, sliced zucchini, and bean sprouts. Cook until the vegetables are tender-crisp, about 7 minutes, stirring occasionally.
- Fry the eggs: In a non-stick pan, fry 4 eggs sunny-side up until the whites are set but the yolks remain runny, approximately 3 minutes each.
- Assemble the bibimbap bowls: Divide the cooked rice into bowls as the base. Top each with the seasoned ground beef mixture, the sautéed vegetables, and finish with a fried egg. Optionally, drizzle additional gochujang sauce on top to taste for extra spice.
Notes
- Adjust the amount of gochujang sauce to control the spice level.
- For a vegetarian version, substitute ground beef with marinated tofu or mushrooms.
- Use brown rice for a higher fiber and lower glycemic index option.
- To avoid runny yolks, fry eggs to your preferred doneness.
- Ensure vegetables remain crisp-tender by avoiding overcooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Frying, Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 210mg
Keywords: Korean beef bibimbap, bibimbap recipe, Korean rice bowl, ground beef bibimbap, gochujang bibimbap
