Korean BBQ Beef Bibimbap Bowls

Name: Korean BBQ Beef Bibimbap Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20) — or thinly sliced ribeye; 2 tbsp gochujang — plus 1 tbsp for the sauce; 2 tbsp soy sauce; 1 tbsp honey or packed brown sugar; 3 tbsp toasted sesame oil — divided; 3 cloves garlic — minced; 1 tsp grated fresh ginger; 4 cups cooked short-grain or jasmine rice — kept warm; 2 cups baby spinach; 1 cup shredded carrots; 1 cup sliced shiitake or cremini mushrooms; 1 cup bean sprouts; 4 eggs — large; 1 tbsp rice vinegar; 2 tbsp mayonnaise — for the gochujang drizzle; 1 tbsp toasted sesame seeds; 3 green onions — thinly sliced

by Unknown

Prep: 20 minCook: 15 minTotal: 35 min4 servings0 forks

A colorful, weeknight-friendly riff on classic bibimbap — caramelized Korean BBQ beef over steamy rice with a rainbow of quick-sautéed vegetables and a crispy-edged sunny-side-up egg, all drizzled with a spicy-sweet gochujang sauce. Fun to assemble, even more fun to mix together.

Ingredients

1 lb ground beef (80/20) — or thinly sliced ribeye
2 tbsp gochujang — plus 1 tbsp for the sauce
2 tbsp soy sauce
1 tbsp honey or packed brown sugar
3 tbsp toasted sesame oil — divided
3 cloves garlic — minced
1 tsp grated fresh ginger
4 cups cooked short-grain or jasmine rice — kept warm
2 cups baby spinach
1 cup shredded carrots
1 cup sliced shiitake or cremini mushrooms
1 cup bean sprouts
4 eggs — large
1 tbsp rice vinegar
2 tbsp mayonnaise — for the gochujang drizzle
1 tbsp toasted sesame seeds
3 green onions — thinly sliced

Instructions

1Make the gochujang drizzle: whisk together the mayonnaise and 1 tbsp gochujang until smooth. Set aside.
2Marinate the beef: in a bowl, toss the ground beef with 2 tbsp gochujang, the soy sauce, honey, half the sesame oil, garlic, and ginger. Let sit while you prep the vegetables.
3Cook the vegetables: heat 1 tsp sesame oil in a large skillet over medium-high. Sauté the mushrooms 3–4 minutes until golden; set aside. Repeat quickly for the carrots (2 minutes, still crisp), spinach (just until wilted), and bean sprouts (1 minute, splash of rice vinegar and a pinch of salt). Season each batch lightly with salt.
4Brown the beef: in the same skillet over high heat, cook the marinated beef, breaking it up, 5–6 minutes until deeply caramelized and cooked through.
5Fry the eggs: in a nonstick pan with a little sesame oil, fry the eggs sunny-side up until the whites are set and the edges are lacy and crisp, 2–3 minutes.
6Assemble: divide the warm rice among 4 bowls. Arrange the vegetables and beef in colorful sections over the rice, then top each bowl with a fried egg.
7Finish: drizzle generously with the gochujang sauce and sprinkle with sesame seeds and green onions. Mix everything together at the table — that is the fun part.

Recipe Lineage

The family tree of this recipe — trace every fork back to the original.

Korean BBQ Beef Bibimbap BowlsCurrent