Bibimbap Korean Rice Bowl with Beef & Spinach
Rice topped with soy-sesame beef, seasoned spinach, bean sprouts and carrots, a fried egg and gochujang sauce.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Makes
- 4 bowls
Bibimbap means "mixed rice": each topping is seasoned separately, arranged on the rice, then stirred together at the table with a spicy-sweet gochujang sauce. It looks like a lot of components, but each takes only a few minutes.
Why this recipe works
Seasoning each vegetable separately keeps their flavors distinct until they're mixed at the table. The gochujang sauce ties everything together.
Ingredient notes
Traditional bibimbap often uses thin-sliced beef; ground beef is faster. Cook eggs fully for anyone at higher risk from foodborne illness.
Common mistakes
- Over-blanching the spinach.
- Skipping the seasoning on each vegetable.
What to serve with it
Kimchi on the side.
Meal prep
Store toppings separately; fry eggs fresh.
More bowls like this
Cooking tips
Prepare all the toppings before frying the eggs. Squeeze the blanched vegetables well.
Swaps and variations
Use tofu instead of beef for a vegetarian version. Use a hot stone bowl or cast-iron skillet for a crispy rice crust (dolsot bibimbap).
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat beef and rice until hot (165°F / 74°C).
Recipe
Bibimbap Korean Rice Bowl with Beef & Spinach
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
- For the beef
- For the vegetables
- For the sauce and bowls
You’ll need: medium saucepan with lid; large skillet; small pot; mixing bowls; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes; rest 10 minutes.
-
Mix the gochujang, rice vinegar and honey for the sauce.
-
Blanch the spinach 30 seconds and the bean sprouts 1 minute in boiling water; drain, rinse with cold water and squeeze dry. Season each with a little salt, half the remaining garlic, 1/2 teaspoon sesame oil and some sesame seeds.
-
Sauté the carrots in 1 teaspoon neutral oil with a pinch of salt for 2 minutes until just tender.
-
Cook the beef in a skillet over medium-high heat 6 to 7 minutes until no pink remains and it reaches 160°F (71°C). Add the soy sauce, brown sugar, remaining garlic and 1 teaspoon sesame oil and cook 1 minute.
-
In the same skillet, fry the eggs until the whites are set, about 3 minutes.
-
Divide the rice among 4 bowls. Arrange the beef, spinach, bean sprouts and carrots in sections, top with an egg and serve with the gochujang sauce to mix in.
Questions
Is bibimbap spicy?
The sauce is; add as much as you like.
Can I skip the egg?
Yes, though the runny yolk acts as part of the sauce.
Comments