Korean Bibimbap Bowl

A vibrant Korean rice bowl layered with sesame-seasoned beef, five colorful namul vegetables, a crispy fried egg, and a sweet-spicy gochujang sauce. Mix it all together at the table for the perfect bite every time.

Nutrition Facts

Per serving (estimated) — 615 kcal · Fat 24 g · Carbs 64 g · Protein 34 g · Sodium 1180 mg

Ingredients

For the rice

• 2 cups short-grain white rice
• 2 1/2 cups water
• 1/2 tsp salt
• 1 tsp toasted sesame oil

For the beef

• 1 lb lean ground beef (or thinly sliced ribeye)
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1/2 tsp black pepper
• 2 scallions, thinly sliced

For the spinach (sigeumchi namul)

• 6 oz fresh baby spinach
• 1/2 tsp salt
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp toasted sesame seeds

For the bean sprouts (kongnamul)

• 8 oz fresh soybean sprouts
• 1/2 tsp salt
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 scallion, sliced

For the carrots

• 2 medium carrots, julienned
• 1 tsp toasted sesame oil
• 1/4 tsp salt
• 1/2 tsp toasted sesame seeds

For the zucchini (hobak namul)

• 1 medium zucchini, julienned
• 1 tsp toasted sesame oil
• 1/4 tsp salt
• 1 clove garlic, minced

For the mushrooms

• 6 oz fresh shiitake mushrooms, stems removed and sliced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1 clove garlic, minced

For the gochujang sauce

• 3 tbsp gochujang (Korean red chili paste)
• 1 tbsp toasted sesame oil
• 1 tbsp honey or sugar
• 1 tbsp water
• 1 tsp rice vinegar
• 1 tsp toasted sesame seeds
• 1 clove garlic, finely grated

For assembly

• 4 large eggs
• 1 tbsp neutral oil
• 2 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• 1 sheet toasted nori, shredded (optional)

Directions

1. Rinse the rice in cold water 3 to 4 times until the water runs clear, then drain. Combine the rice, water, and salt in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let stand covered for 10 minutes, then fluff with a fork and stir in the sesame oil. Keep warm.
2. While the rice cooks, make the gochujang sauce: whisk together gochujang, sesame oil, honey, water, rice vinegar, sesame seeds, and grated garlic in a small bowl until smooth. Set aside.
3. Prepare the beef: combine ground beef, soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and scallions in a bowl. Heat a large skillet over medium-high heat and cook the beef, breaking it apart, for 6 to 8 minutes until browned and caramelized. Transfer to a bowl and set aside.
4. Prepare the spinach: bring a pot of water to a boil and blanch the spinach for 30 seconds. Drain and rinse under cold water to stop the cooking. Squeeze out excess moisture, then toss with salt, sesame oil, garlic, and sesame seeds in a small bowl. Set aside.
5. Prepare the bean sprouts: in the same boiling water, blanch the sprouts for 2 minutes. Drain well and toss with salt, sesame oil, rice vinegar, and scallion. Set aside.
6. Prepare the carrots: heat 1 tsp sesame oil in a skillet over medium heat and sauté the julienned carrots for 2 to 3 minutes until just tender but still crisp. Season with salt and sesame seeds, then transfer to a bowl.
7. Prepare the zucchini: in the same skillet, heat another tsp of sesame oil and sauté the zucchini for 2 to 3 minutes until lightly golden. Add garlic and salt in the last 30 seconds, then transfer to a bowl.
8. Prepare the mushrooms: wipe out the skillet, heat 1 tsp sesame oil over medium-high heat, and sauté the shiitake for 3 to 4 minutes until browned. Add soy sauce, sugar, and garlic, and cook 1 more minute. Transfer to a bowl.
9. Fry the eggs: heat the neutral oil in a nonstick skillet over medium heat. Crack in the eggs and cook for 2 to 3 minutes until the whites are set and the edges are crispy while the yolks remain runny. Repeat with remaining eggs.
10. Assemble the bowls: divide the warm rice among 4 wide bowls. Arrange the beef, spinach, bean sprouts, carrots, zucchini, and mushrooms in separate sections on top of the rice (do not mix). Place a fried egg in the center of each bowl, then drizzle with gochujang sauce and a little extra sesame oil.
11. Garnish with toasted sesame seeds, sliced scallions, and shredded nori if using. Serve immediately with extra gochujang sauce on the side; diners mix everything together before eating.

Cook’s Notes

• For best results, prep all the vegetables first so each one only takes a few minutes to cook — the whole bowl comes together quickly once you start.
• Substitute ground beef with thinly sliced ribeye, chicken thigh, or firm tofu (pressed and cubed) for equally delicious variations.
• Add a small handful of kimchi on top for an extra layer of tangy, fermented flavor that is very traditional in Korea.
• Store each component separately in airtight containers in the refrigerator for up to 3 days; assemble fresh bowls as needed.
• If gochujang is too spicy for your taste, stir in an extra teaspoon of honey or a splash of mirin to mellow the heat.

More South Korea Recipes You’ll Love

Craving more flavors from South Korea? Try these traditional recipes:

• Gochujang-Glazed Salmon with Sesame-Scallion Jasmine Rice and Quick-Pickled Cucumber Ribbons
• Gochujang-Glazed Salmon with Sesame Rice and Kimchi Cucumber Salad
• Gochujang-Glazed Short Rib Bibimbap with Crispy Rice and Sesame-Scallion Sauce

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