Description
A vibrant Korean mixed rice bowl with colorful vegetables, savory beef, and a spicy Gochujang sauce, topped with a fried egg. This easy 30-minute meal is perfect for busy weeknights and completely customizable with your favorite ingredients.
Ingredients
- For the Rice & Protein: 2 cups cooked short-grain white rice, 1 tablespoon sesame oil, 1/2 pound ground beef (or thinly sliced beef sirloin), 1 tablespoon soy sauce, 1 teaspoon minced garlic
- For the Vegetables (Choose 4-5): 1 cup spinach, 1 cup bean sprouts, 1 carrot (julienned), 1 zucchini (julienned), 4-5 shiitake mushrooms (sliced), 1/2 cucumber (julienned)
- For the Gochujang Sauce: 2 tablespoons Gochujang (Korean chili paste), 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sugar or honey, 1 teaspoon toasted sesame seeds, 1-2 tablespoons water (to thin)
- For Topping: 4 fried eggs (sunny-side up or over-easy), toasted sesame seeds, sliced green onion
Instructions
- Prepare the Components: Cook rice according to package instructions. Mix all Gochujang sauce ingredients in a small bowl. Wash, peel, and cut all vegetables as needed.
- Cook the Vegetables & Protein: Heat a large skillet over medium-high heat. Blanch spinach and bean sprouts in boiling water for 30 seconds, then drain. Sauté carrots, zucchini, and mushrooms separately with a bit of oil and salt until tender-crisp (2-3 minutes each). Cook ground beef with garlic and soy sauce until browned.
- Assemble Your Homemade Bibimbap: Divide warm rice among four bowls. Drizzle with sesame oil. Neatly arrange cooked beef and vegetables in separate mounds over the rice.
- The Final Touch: Top each bowl with a fried egg. Drizzle generously with Gochujang sauce and sprinkle with sesame seeds and green onion. Serve immediately and mix everything together before eating.
Notes
For vegetarian option: swap beef for crumbled firm tofu or extra mushrooms. For gluten-free: use tamari and certified gluten-free Gochujang. Store components separately in airtight containers for up to 4 days. Reheat gently and fry fresh eggs when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 220mg