Minced Beef Bibimbap is a quick Korean bowl made with seasoned beef and vegetables cooked in a frying pan. Top the rice with a fried egg and it’s ready in 30 minutes.
Easy Bibimbap Recipe
This easy Korean Minced Beef Bibimbap is a simplified version of the classic in just one skillet. And if you made mine Minced Beef and BroccoliYou already know how good ground beef is in a quick stir-fry situation. This version is just as fast, with more vegetables and bibimbap-inspired flavors. Spoon over hot rice, top with a fried egg, and enjoy a cozy, appetizing bowl. It’s faster, cheaper and made with simple supermarket ingredients.
Why we love this easy bibimbap recipe
I worked a few blocks from Koreatown in New York, and eating Korean lunch became one of my favorite rituals. When I first ordered a bowl of bibimbap, I fell in love. The sizzling vegetables, savory beef, fluffy eggs, and warm rice were so delicious. Over the years, many people have made and loved my Korean Beef Rice Bowl. So I wanted to make something I could make at home on a weeknight.
- Budget-friendly choices: Ground beef costs less per pound than sirloin or flank steak. (If you love an easy ground beef dinner, check out my other ground beef recipes.)
- Fill a single skillet: (Beef + vegetables cook together quickly with minimal cleanup)
- Bold taste with a Korean feel Quick, tasty and sweet sauce
- Faster and cheaper than takeoutUsing simple supermarket ingredients
- Family Friendly + Customizable (Make it mild or spicy, and change it with the vegetables you have)
materials needed
Below are details on all the ingredients for Beef Bibimbap. See recipe card below for exact measurements.
- chili pepper pasteIt is a slightly spicy and sweet Korean seasoning and is a traditional sauce served with bibimbap, which has a unique Korean taste.
- roasted sesame oil For a nutty taste
- low salt soy sauce You can adjust the salt content.
- Rice Vinegar: The acidity balances the rich flavor.
- Lean ground beef or bison: Look for 90/10 meat. That means 90% lean meat and 10% fat.
- avocado oil Its high smoke point makes it suitable for frying eggs at higher temperatures.
- vegetable: In a bowl, shiitake mushrooms, grated carrots, Chopped baby spinach for more fiber, vitamins, and minerals.
- Aromatic: Minced garlic and minced ginger. You can keep the rest Place the ginger in a ziplock bag, place it in the freezer, and grate it with the skin intact.
- Large Egg: The runny yolk goes perfectly with rice.
- For serving: If you eat bibimbap with rice and vegetables, the calories will be lower. Carbohydrates while enhancing nutrition. Garnish with sesame seeds.
How to make minced beef bibimbap
As the name suggests, this easy Minced Beef Bibimbap recipe is super quick! See recipe card below for printable instructions.
- Make bibimbap sauce Mix red pepper paste, sesame oil, soy sauce, and vinegar in a bowl.
- Cook Ground Beef Divide into small pieces in a large skillet. When almost done, drain the remaining liquid.
- Cook vegetables: Add mushrooms, garlic and ginger to pan with meat. Once the mushrooms release their liquid, add the carrots and spinach. Add the red pepper paste sauce, mix, and remove the pan from the heat.
- fried egg Place the egg whites in a non-stick frying pan until set.
- Assemble the bibimbap bowl. Divide the rice and mixed vegetables into 4 bowls. Top each with beef mixture and a fried egg, sprinkle with sesame seeds and serve with more red pepper paste.
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- Gluten Free Bibimbap: Replace the soy sauce with tamari or coconut aminos and make sure your gochujang is gluten-free.
- alternative beef For a more budget-friendly choice, use lean turkey or chicken.
- Vegetarian Bibimbap: Skip the beef and add more vegetables, such as extra-firm tofu, chopped bell peppers, peas, or sliced cucumbers.
- Mushroom Options: If you can’t find shiitake mushrooms, use baby bellas. If you don’t like mushrooms, substitute with one of the vegetables listed above.
- Leafy vegetables: Swap spinach for kale or Swiss chard.
- Rice Tips: There are instructions on how to cook brown rice in the Instant Pot and on the stove, as well as instructions for Instant Pot Jasmine Rice. And if you want to get dinner on the table faster, buy microwave-safe frozen rice.
- Make it a low-carb diet: Swap the rice for cauliflower rice or serve just over mixed greens.
More Korean Recipes You’ll Love
For more dinner ideas, check out: Five Delicious Korean Recipes To inspire your next meal!
produce: night soil
Serving Size: 1 bowl
- 2 tablespoon chili pepper paste, plus more for serving
- 1 teaspoon roasted sesame oil
- 3 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 pound lean ground beef, or ground bison, turkey, etc.
- 1 teaspoon avocado oil
- 8 oz. shiitake mushrooms, sliced
- 3 cloves garlic, chopped
- 1 teaspoon ginger, grated
- 1 cup carrot, Ground or pre-shredded
- 5 oz. baby spinach, roughly chopped
- 4 large in size egg
- sesame, For decoration
- 3 cup white rice, or brown rice, for serving
- mixed greens, for service
Add red pepper paste, sesame oil, soy sauce, and vinegar to a small mixing bowl and mix evenly. Set aside.
Heat a large skillet over medium-high heat. Add the ground beef and break the meat into small pieces. Cook, stirring occasionally, until the meat is almost cooked through, about 5 minutes. Drain off excess liquid.
Add mushrooms, garlic, and ginger and stir to mix well. Cook until the mushrooms release their liquid, about 5 minutes. Add carrots and spinach. Cook spinach until wilted, about 3 minutes. Add red pepper paste sauce and mix. Remove from heat.
Meanwhile, heat avocado oil in a large nonstick skillet over medium/low heat. Once the pan is hot, add the eggs to the skillet, cover and cook until the whites set, 4 to 6 minutes. Remove from heat.
To assemble the bowlAdd the rice and mixed vegetables to the bottom of the bowl. Top with beef mixture and fried egg. Garnish with sesame seeds and serve with red pepper paste.
Final step:
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- Makes just over ¼ cup of sauce.
- Mix the meat together to make 4 cups.
- Great for meal prep. If you want to prepare a full meal, consider swapping fried eggs for soft-boiled eggs.
clothing material: 1 bowl, calorie: 327 calorie, carbohydrate: 12 g, protein: 35 g, province: 15.5 g, Saturated Fat: 5 g, Cholesterol: 257.5 mg, sodium: 952 mg, fiber: 3 g, sugar: 5.5 g
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- Refrigerated storage Store the meat and vegetable mixture in an airtight container for up to 4 days. Store vegetables mixed with rice in a separate container. Fry only enough eggs at a time to avoid leftovers.
- hang tightly Meat and vegetables can be stored for up to 3 months. If you have leftover rice, you can freeze the beef and sauce in individual containers for a quick meal later.
- Reheat: Thaw the dish in the refrigerator overnight. Then microwave until warm and serve with mixed greens and a fried egg.
FAQ
Bibimbap, meaning ‘bibimbap’, is a popular Korean rice bowl topped with seasoned beef, vegetables, and a fried egg. Typically, thinly sliced steak is used, but I chose ground beef. This is because it is inexpensive and requires no additional preparation.
Beef bulgogi is Korean barbecue beef made from thinly sliced, marinated sirloin or ribeye. Bibimbap is a rice bowl that can include beef bulgogi, but can also be prepared with other proteins.
For a healthy minced beef bibimbap on the go, place rice and beef in one container and mixed vegetables in another. To reheatMicrowave the dish until warm, then add the mixed greens.
Fried eggs taste best when fresh, so if I’m taking this dish to work or school, I’ll probably just skip it. Try frying the extra eggs, letting them cool, and then storing them with the rice and beef. Just know that the texture may not be as good when reheated.
