Bibimbap Korean Beef Bowls

This bibimbap recipe only takes minutes from start to finish and is a great dish for those nights when you want to eat a dish packed with flavor but not packed with tons of instructions and time.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: Korean

Keyword: bibimbap korean beef bowls, bibimpbap korean beef bowls recipe

Servings: people

Calories: 811kcal

Author: Rachael

Equipment

Ingredients

Korean Beef

1 Lb Ground beef
3 tsps Garlic minced
1/2 cup Water
1/2 cup Soy sauce
1 Tbs Red pepper flakes
1 Tbs Chili powder
1 tsp Paprika
3 Tbs Sesame oil
4 Tbs Brown sugar
3 tsps Mirin or rice wine vinegar

Rice

4 cups Cooked brown rice

Sauteed Spinach

1/2 Tbsp Cooking oil
6 cups Fresh spinach loosely packed
1 tsp Sesame oil
Pinch Kosher salt

Toppings

1 Carrot
1 Cucumber
2 Green onions
1/2 cup Bean sprouts
4 Large eggs
1/4 cup Kimchi
1 Tbsp Roasted sesame seeds

Instructions

Start by preparing your bown rice. While it cooks, prepare other ingredients.

Sauteed Spinach

Heat a large skillet over medium heat and add the cooking oil.
Add the fresh spinach.
Sauté the spinach for a few minutes, or just until it is wilted.
Drizzle the sesame oil over top and season lightly with a pinch of salt.
Remove the spinach from the skillet and set aside

Korean Beef

Over medium-high heat, add olive oil to the bottom of the same large skillet, and add ground beef
Brown the ground beef, add the minced garlic, and stir.
Once browned, drain the ground beef, and add all sauce ingredients.
Stir well. Once cooked, set aside.

Vegetables

Prepare the fresh vegetables.
Peel and grate the carrot, Thinly slice the cucumber, and slice the green onions.
Fry or soft boil 6 large eggs

Assemble

Assemble 4 bowls by adding 1 cup cooked rice to each bowl, 1/4 of the cooked spinach, 1/4 of the ground beef, sliced cucumber, bean sprouts, shredded carrots, a cooked egg, a tablespoon of kimchi. Sprinkle sliced green onions and sesame seeds over the top.
Enjoy!

Nutrition