Beefy Bibimbap Bowl

Beefy Bibimbap Bowl


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Bibimbap is served as a bowl of warm white rice topped with sautéed and seasoned vegetables and sauces such as gochujang, soy, or doenjang. This bowl is crowned with a fried egg and beef.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

3 servings


  • 3 cups white rice, uncooked
  • 1 1/2 cups of mung bean sprouts, washed
  • 1 bunch of spinach, rinsed
  • 1 large carrot, cut into small pieces
  • 2 cloves of garlic, minced
  • Salt for taste
  • 2 teaspoons of sesame oil (divided)
  • 1 tablespoon of vegetable oil
  • 1 pound of ground beef
  • 1 tablespoon of soy sauce
  • 4 eggs
  • ½ cup of cabbage kimchi
  • 2 tablespoons of store bought gochujang sauce
  • Toasted sesame seeds

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First, make the rice in a rice cooker.
Next, put a medium pot of water on the stove and boil it. After the water starts to boil, blanch the bean sprouts for 5 minutes. Then remove the sprouts from the boiling water and drain them with a colander. Then add the spinach to the same pot of boiling water and blanch it for 1 minute. Then put it aside in another colander to drain it. It is important to stop the cooking, so rinse the bean sprouts and greens under cold water. Then squeeze out any excess water from the vegetables.
Next, put the bean sprouts in a medium bowl. Roll the spinach into a cigar and slice it 3 or 4 times. Set the spinach aside in a separate bowl. Season each bowl of the bean sprouts and the greens with salt to taste and a teaspoon of sesame oil. Then, divide the minced garlic between the two bowls, and toss everything to combine. Set aside.
Then in a skillet over medium high heat, add a tablespoon of canola oil and the carrots. Stir-fry the carrots until they become tender but still a little crunchy. Remove the carrots from the pan and set them aside.
Then turn up the heat to high. Add the ground beef to the pan, and brown it. Make sure to break up the beef into smaller pieces and stir in the soy sauce well.
While the beef is cooking, cook the eggs in a separate skillet. The eggs should be cooked sunny side up, and the yolks should be runny.
Finally, start to form your bibimbap bowl. Pack the bottom with rice, and then top with equal portions of the carrots, spinach, sprouts, ground beef, and kimchi. Drizzle gochujang sauce on top and enjoy!

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