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Easy Flavor-Packed Korean Ground Beef Bibimbap Bowls Recipe for Quick Weeknight Dinners

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A quick and easy Korean ground beef bibimbap bowl recipe that combines bold, authentic flavors with fresh veggies and a fried egg for a satisfying weeknight meal.

Ingredients

Scale
  • 1 pound (450g) ground beef, preferably 80/20
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon toasted sesame oil
  • 4 cups cooked white rice (about 900g), preferably short grain
  • 1 cup julienned carrots (about 120g)
  • 2 cups baby spinach (about 60g), lightly wilted
  • 1 medium cucumber, thinly sliced
  • 2 stalks green onions, thinly sliced
  • 4 large eggs (fried sunny-side up or to your liking)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon vegetable oil (for cooking eggs and beef)

Instructions

  1. Rinse 2 cups (450g) of short-grain white rice under cold water until the water runs clear. Add rice and 2 1/4 cups (540ml) water to a saucepan, bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
  2. In a mixing bowl, combine 3 tablespoons soy sauce, 2 tablespoons brown sugar, minced garlic, grated ginger, 2 tablespoons gochujang, and 1 tablespoon toasted sesame oil. Stir well.
  3. Add 1 pound (450g) ground beef to the marinade, mixing thoroughly with your hands or a spoon. Let it sit for 10 minutes to absorb flavors.
  4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add marinated beef, breaking it apart with a spatula. Cook for 6-8 minutes, until browned and cooked through. Stir occasionally to prevent sticking. If the mixture looks dry, add a splash of water.
  5. While beef cooks, julienne the carrots, slice the cucumber, and thinly slice green onions. Quickly wilt the spinach in a hot pan for 1-2 minutes or until just softened. Set all veggies aside.
  6. In a separate small skillet, heat a little vegetable oil over medium heat. Crack in 4 eggs and fry sunny-side up or to your preference.
  7. Divide the cooked rice into 4 bowls. Arrange the cooked beef, carrots, spinach, cucumber, and green onions in sections on top of the rice. Place a fried egg in the center of each bowl.
  8. Sprinkle toasted sesame seeds over everything. Serve with extra gochujang on the side for those who want more heat. Mix everything together just before eating.

Notes

Toast sesame seeds lightly in a dry pan before garnishing for added nutty aroma. Adjust gochujang amount to control spice level. For a lighter protein, substitute ground turkey or chicken. Brown rice or cauliflower rice can be used instead of white rice for dietary preferences. Fry eggs sunny-side up for creamy yolk or soft-boiled for less oil.

Nutrition

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

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