Easy Korean Beef Bibimbap Recipe That Bursts With Flavor Recipe
This easy Korean Beef Bibimbap recipe bursts with authentic flavors and vibrant colors. Featuring marinated ground beef, sautéed vegetables, and a spicy-sweet gochujang sauce, it's a delightful and satisfying meal topped with a runny fried egg and toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Lactose
Ingredients
For the Marinated Beef
- 1 pound ground beef (lean)
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 2 teaspoons toasted sesame oil
- 2 stalks green onions, finely chopped
For the Vegetables
- 1 cup carrots, julienned or thinly sliced
- 1 cup zucchini, sliced
- 2 cups spinach, blanched and squeezed dry
- 1 cup bean sprouts, briefly cooked
For the Sauce and Toppings
- 4 tablespoons gochujang (Korean chili paste)
- 4 large eggs
- 1 tablespoon toasted sesame seeds
For Serving
- 4 cups steamed short-grain sticky rice
Instructions
- Marinate the beef: In a bowl, combine ground beef with soy sauce, brown sugar, minced garlic, sesame oil, and green onions. Let sit for 10 minutes to allow the flavors to infuse deeply.
- Cook the beef: Warm a skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, for 7 minutes until browned and slightly crispy, sealing in the rich juices.
- Sauté carrots: Heat a drizzle of sesame oil in a pan over medium heat. Add julienned carrots and stir for 3 minutes until tender-crisp and bright orange.
- Sauté zucchini: In the same pan, add sliced zucchini and cook for 2 minutes, stirring gently until edges are lightly golden but zucchini remains firm.
- Prepare spinach: Bring a pot of water to a rapid boil. Add spinach leaves for 30 seconds, then drain and gently squeeze out excess water.
- Sauté bean sprouts: Quickly sauté bean sprouts in a hot skillet for 2 minutes until crisp with slightly wilted edges.
- Fry the eggs: Heat a nonstick pan over low heat with a touch of oil. Crack eggs in and cook for about 3 minutes until the whites are set but yolks remain runny.
- Assemble the bibimbap bowls: Divide warm steamed rice among four bowls. Arrange cooked beef and sautéed vegetables in sections around the edges, leaving center space for the egg. Top each bowl with a sunny-side-up egg, a dollop of gochujang sauce, and a sprinkle of toasted sesame seeds. Serve immediately.
Notes
- Use lean ground beef for tenderness and healthier eating.
- Adjust gochujang to your preferred spice level.
- Make sure to squeeze excess water from spinach to prevent sogginess.
- Cook eggs gently over low heat to keep yolks runny for added creaminess.
- For extra flavor, you may add a drizzle of sesame oil when assembling the bowl.
