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Easy Korean Ground Beef Bibimbap Rice Bowl

Korean Ground Beef Bibimbap Rice Bowl - featured image
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A quick and flavorful Korean bibimbap rice bowl featuring seasoned ground beef, fresh veggies, and a spicy-sweet gochujang sauce, perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20)
  • 3 cups (about 600g) cooked white rice
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon brown sugar
  • 1 large carrot, julienned or grated
  • 2 cups spinach, lightly sautéed or steamed
  • 1 small cucumber, thinly sliced
  • 2 stalks green onions, sliced
  • 2 large eggs, fried sunny-side up (optional)
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Prepare the Rice (15-20 minutes): Rinse 1.5 cups (about 300g) of white rice under cold water until the water runs clear. Cook with 1.75 cups (415ml) of water in a saucepan with a tight lid. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Turn off heat and let steam, covered, for another 10 minutes. Fluff with a fork.
  2. Make the Sauce: In a small bowl, mix 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon sesame oil, minced garlic, and grated ginger until smooth. Set aside.
  3. Cook the Ground Beef (8-10 minutes): Heat a large skillet over medium heat. Add ground beef and break it up with a spatula. Cook until it starts to brown, about 4 minutes. Pour in half the sauce and stir well. Continue cooking until beef is fully cooked and sauce thickens slightly, about 4-5 more minutes. Taste and adjust seasoning if needed.
  4. Prep the Veggies: Julienne or grate the carrot, thinly slice cucumber and green onions. Quickly sauté spinach in a small pan with a splash of water and a pinch of salt until just wilted, about 1-2 minutes.
  5. Fry the Eggs (optional): Heat a teaspoon of oil in a nonstick pan over medium heat. Crack eggs and cook sunny-side up until whites are set but yolks still runny, about 3-4 minutes.
  6. Assemble the Bowls: Divide warm rice between two bowls. Arrange cooked ground beef, carrots, spinach, cucumber, and green onions in sections on top of rice. Place fried egg in the center if using. Drizzle remaining sauce over the bowl and sprinkle with toasted sesame seeds.
  7. Serve: Mix everything together before eating to enjoy full flavor and texture. Add extra gochujang or soy sauce if desired.

Notes

Control heat carefully when cooking the sauce to avoid burning. Use leftover rice for a slightly crispy texture. Toast sesame seeds lightly for added nuttiness. Swap ground beef with ground turkey, chicken, tofu, or mushrooms for variations. Use gluten-free soy sauce or tamari to make it gluten-free. Don’t skip the fried egg for creamy richness.

Nutrition

Keywords: Korean, bibimbap, ground beef, rice bowl, quick dinner, easy recipe, gochujang, weeknight meal

Find it online: https://cookluma.com/easy-korean-ground-beef-bibimbap-rice-bowl-recipe-perfect-for-quick-dinners/