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–+ servings

A bold, flavor-packed Korean classic made easy at home with seasoned beef, fresh vegetables, and a fiery gochujang sauce served over steamed rice.
Print Recipe
Cook Time:35 minutes

Ingredients

Seasoned Beef

  • 1 lb ground beef or thinly sliced ribeye
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp black pepper

Bibimbap Sauce (Gochujang)

  • 3 tbsp gochujang paste
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp sugar

Bowl Components

  • 3 cups cooked short-grain white rice
  • 2 cups fresh spinach
  • 1 large carrot julienned
  • 1 zucchini julienned
  • 1 cup bean sprouts
  • 1 cup shiitake mushrooms sliced
  • 4 large eggs
  • 2 tbsp sesame seeds
  • 2 tbsp vegetable oil divided
  • Sliced green onions for garnish

Instructions

  • Cook your rice according to package directions and keep warm.
  • Make the gochujang sauce by whisking all sauce ingredients together in a small bowl. Set aside.
  • Marinate the beef by combining soy sauce, sesame oil, brown sugar, garlic, ginger, and pepper. Toss with the beef and let sit for 10 minutes.
  • Sauté your veggies separately in a lightly oiled skillet over medium-high heat — carrots, zucchini, mushrooms, and bean sprouts each take about 2–3 minutes. Season each lightly with salt and a tiny drizzle of sesame oil.
  • Wilt the spinach in the same pan for 1 minute, then squeeze out excess moisture.
  • Cook the beef in a hot skillet over medium-high heat for 5–7 minutes until nicely browned and cooked through.
  • Fry the eggs sunny-side up in a lightly oiled pan until whites are set but yolks are still runny.
  • Assemble your bowls by dividing rice among 4 bowls. Arrange each veggie and the beef in sections on top. Place a fried egg in the center. Drizzle generously with gochujang sauce and sprinkle with sesame seeds and green onions.
Servings: 4