A delicious and colorful Korean Beef Bibimbap Bowl featuring ground beef, fresh vegetables, and a fried egg served over rice.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Main Dish
Method:Stovetop
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon ginger, minced
4 cups cooked white rice
1 cup spinach, blanched and squeezed dry
1 cup carrots, julienned
1 cup cucumber, julienned
1 cup bean sprouts, blanched
4 fried eggs
Sesame seeds for garnish
Sliced green onions for garnish
Gochujang (Korean chili paste) for serving
Instructions
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat if necessary.
Add soy sauce, sesame oil, brown sugar, garlic, and ginger to the skillet. Stir well and cook for another 2-3 minutes until the beef is well coated and heated through. Remove from heat.
In serving bowls, layer 1 cup of cooked rice as the base.
Arrange the cooked beef on top of the rice, followed by the blanched spinach, carrots, cucumber, and bean sprouts in sections around the bowl.
Top each bowl with a fried egg, sprinkle with sesame seeds and sliced green onions.
Serve with gochujang on the side for those who want a spicy kick.