Korean Beef Bibimbap Bowls ( The quick and easy weeknight version)


Korean Beef Bibimbap Bowls ( The quick and easy weeknight version)

Chef Sammy
Course Main Course


  • 2 pounds Lean ground Beef
  • 1/2 cup Soy sauce
  • 1/4 cup Brown sugar
  • 1 tbsp Sesame Oil
  • 8 cloves Garlic minced
  • 2 tbsp Sesame seeds
  • 1 bunch Green Onion chopped
  • Olive Oil
  • 1/4 plus 1 tablespoon cup Cornstarch
  • 4 cups White Rice cooked
  • Kimchi to taste
  • Cabbage washed and thinly sliced
  • EVOO
  • 1.5 cups Spinach fresh and chopped
  • Soy sauce
  • 1 box Mushrooms sliced
  • 4 large Eggs
  • 1 cup Pickled Red Onions
  • 1/4 cup Sesame seeds toasted
  • 1/4-1/2 cup Gochujang (Korean hot pepper paste)
  • 2 tsp Apple cider vinegar


For the Korean Beef (Bulgogi)

  • mix the beef with 1/2 the soy sauce and cornstarch. Mix it really well.
  • When ready to cook, heat a large cast iron skillet on med high heat and add the beef, soy sauce, 1/4 cup gochujang paste, brown sugar, sesame oil & garlic & cook till done

For the rice:

  • cook rice with fresh ginger and salt in the water.
  • When done slice green onions and fold it in divide the rice between the desired number of bowls and add the beef on top of the rice

For the cabbage:

  • Put the shredded cabbage in a ziplock bag with some salt and apple cider vinegar 1/4 tsp sugar and shake it up and let it pickle.

For the spinach:

  • Heat one teaspoon of olive oil in a large skillet over medium heat.
  • Working in batches if necessary, add the spinach to the skillet and cook until all the spinach is slightly wilted.
  • Add some of the minced garlic to the skillet and sauté for one minute, or until the garlic is fragrant.
  • Add half (1 tbsp) of the soy sauce to the spinach and cook for an additional minute.
  • Remove the spinach from the skillet, dividing among the Bibimbap rice bowls.
  • The bowls should now be layered with rice, beef and spinach and add some pickled cabbage to the the side of the bowl.
  • Add olive oil to a clean non-stick skillet over medium heat.
  • Fry the eggs on one side until yolks are runny but whites are firm.
  • Carefully transfer one egg to each bowl and sprinkle with sesame seeds. and serve immediately.
Keyword Meat

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