Easy Korean Bibimbap (Beef Rice Bowl in 30 Min)
Korean bibimbap is Korea's famous beef bowl that anyone must try–whether you have travelled in Korea or not.
Equipment
10-inch non-stick skillet or wok
Medium saucepan (for blanching)
Fine-mesh strainer or spider skimmer
3 serving bowls
Mixing bowl (medium, for marinating beef)
Spatula
Ingredients
5 tablespoons vegetable oil - 75ml, divided — 3 tablespoons for stir-frying, 2 tablespoons for frying eggs
7 oz ground beef (minced beef) - lean ; 200g, minced beef
4 cloves garlic - minced
2 teaspoons soy sauce
1 pinch salt - to taste, used in marinade, blanching water, and stir-frying
1 tablespoon sugar - white sugar
½ tablespoon sesame oil
2 small carrots - cut into 2-inch strips
5 small shiitake mushrooms - stems trimmed, caps sliced
5.3 oz bean sprouts - 150g, tails trimmed
1 large handful spinach - fresh ; about 100g / 3.5oz
3 medium eggs
3 cups white rice - cooked ; about 1 cup / 185g dry, steamed according to package directions- 3 teaspoons Gochujang - Korean red pepper paste
8 cups water - for blanching, enough to fill saucepan two-thirds full
Instructions
- In a medium bowl, combine the ground beef with the soy sauce, sugar, sesame oil, and a pinch of salt. Mix well with a fork or your hands until evenly combined. Set aside for 10 minutes at room temperature while you prepare the other components.7 oz ground beef (minced beef), 2 teaspoons soy sauce, 1 tablespoon sugar, 1/2 tablespoon sesame oil, 1 pinch salt
- While waiting for the beef to marinate, heat up 2 tablespoons of oil in a non-stick pan or wok and fry the eggs, sunny-side up. Preferably with the egg yolk still slightly runny.5 tablespoons vegetable oil, 3 medium eggs
- Bring a medium saucepan of water to a rolling boil. Add the bean sprouts and blanch for 1–2 minutes until just tender but still crunchy. Remove with a strainer or spider skimmer and set aside. Add a drop of oil and a pinch of salt to the same boiling water, then blanch the spinach for 30 seconds until wilted. Drain well, squeeze out excess water, and set aside.8 cups water, 5.3 oz bean sprouts, 1 large handful spinach, 5 tablespoons vegetable oil, 1 pinch salt
- Heat 1 tablespoon of cooking oil. Stir-fry the carrot strips over medium-high heat for 3–4 minutes until tender-crisp with light caramelisation. Remove from the skillet and place in a bowl.5 tablespoons vegetable oil, 2 small carrots
- Add half the minced garlic to the same skillet and cook for 20–30 seconds until fragrant. Add the shiitake mushrooms and a pinch of salt. Stir-fry for 2–3 minutes until softened and lightly golden. Remove from the skillet and set aside in another bowl.4 cloves garlic, 5 small shiitake mushrooms, 1 pinch salt
- Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the rest of the minced garlic and cook for 20 seconds until fragrant. Add the marinated ground beef, spread it in a single layer, and let it sear without stirring for 2 minutes. Then break it into small crumbles and cook for a further 3–4 minutes until fully browned with no pink remaining (internal temperature 160°F / 71°C).5 tablespoons vegetable oil, 4 cloves garlic, 7 oz ground beef (minced beef)
- Fill a serving bowl with a cup of steamed rice and place one fried egg in the centre. Place equal amounts of the cooked spinach, bean sprouts, carrot, mushroom, and minced beef around the egg. Top with a teaspoon of gochujang paste (or more if you like it spicier!).3 cups white rice, 3 medium eggs, 1 large handful spinach, 5.3 oz bean sprouts, 2 small carrots, 5 small shiitake mushrooms, 7 oz ground beef (minced beef), 3 teaspoons Gochujang
- Repeat the assembly for the remaining two bowls. To eat, mix all the components together with the gochujang until the rice is evenly coated — this is the traditional way to enjoy bibimbap.3 teaspoons Gochujang
Notes
Storage: Keep beef, vegetables, and rice in separate airtight containers in the fridge for up to 3 days. If already assembled, consume within 2 days — vegetables will soften.
Freezing: Cooked ground beef freezes well for up to 2 months. Freeze separately from rice and vegetables. Thaw overnight in the fridge before reheating.
Make-Ahead: Cook all components the night before and store separately. Fry a fresh egg when ready to serve — reheated fried eggs turn rubbery.
Substitutions: Use ground turkey or crumbled firm tofu in place of beef. Swap bean sprouts for shredded cabbage. For gluten-free, use tamari instead of soy sauce.
Pro Tip: Cook the beef in a single layer without stirring for the first 2 minutes to develop a caramelised crust before breaking it apart — this adds deeper flavour to the finished bowl.
Nutrition
Serving: 1servingCalories: 674kcalCarbohydrates: 60gProtein: 26gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 15gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 207mgSodium: 413mgPotassium: 679mgFiber: 3gSugar: 9gVitamin A: 6765IUVitamin C: 13mgCalcium: 104mgIron: 4mg
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