Bibimbap is one of those dishes that feels like a little bowl of comfort without being complicated. It’s a mix of rice, sauteed vegetables, seasoned beef, and a fried egg on top. This version is pretty approachable and comes together in about 30 minutes.
The Story Behind This Recipe
I first tried bibimbap at a small Korean restaurant years ago and was hooked by how all those different textures and flavors just worked so well together. It’s one of those meals that’s easy to tweak based on what’s in your fridge. Usually, it’s a combination of whatever veggies you have, plus some protein and rice. The key part for me is the gochujang sauce—that spicy, slightly sweet paste that brings everything home. I like to make a bit extra of the sauce and keep it in the fridge because it’s great drizzled on other things too. This recipe is a simple, no-fuss way to enjoy bibimbap at home without fussing over dozens of ingredients or complicated prep.
Cuisine: Korean
Course: Dinner
Servings: 2-3
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 1/2 cups short-grain rice, cooked
- 200g (7 oz) ground beef
- 1 small carrot, julienned
- 1 small zucchini, julienned
- 1 cup spinach leaves
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 eggs
- 2 teaspoons vegetable oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
Instructions
- Step 1. Cook rice according to package instructions and keep warm.
- Step 2. Mix gochujang, sugar, and water in a small bowl to make the sauce. Set aside.
- Step 3. Heat 1 teaspoon vegetable oil in a pan over medium-high heat. Add garlic and cook for about 30 seconds until fragrant.
- Step 4. Add ground beef, soy sauce, a pinch of salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Transfer to a plate.
- Step 5. In the same pan, add a bit more oil if needed. Quickly sauté the carrot and zucchini separately, just a few minutes each until tender but still crisp. Season lightly with salt.
- Step 6. Blanch the spinach in boiling water for 30 seconds, drain and squeeze out excess water, then toss with a bit of sesame oil and salt.
- Step 7. Fry the eggs sunny side up in a lightly oiled pan to your liking.
- Step 8. To assemble, divide rice into bowls. Arrange the beef, sautéed veggies, and spinach on top in sections.
- Step 9. Place the fried egg in the center, sprinkle with sesame seeds, and drizzle the gochujang sauce over everything.
- Step 10. Mix it all up before eating and enjoy.
Tips for Success
- Use short-grain rice for the best texture, but any cooked rice will work.
- Julienne the veggies thinly for even quick cooking.
- Don’t overcook the veggies; a little crunch adds nice contrast.
- Adjust the gochujang sauce to your heat preference by adding more or less sugar.
- If you don’t have gochujang, a mix of chili paste and a bit of miso can substitute in a pinch.
Variations & Substitutions
- Swap ground beef for tofu or shredded chicken for a different protein.
- Add mushrooms for an earthy flavor, quickly cooked in the pan.
- Use kale or bok choy instead of spinach if that’s what you have on hand.
- Top with a fried egg or a soft-boiled egg if you want to change things up.
