Easy Korean Beef Bibimbap Recipe
This Easy Korean Beef Bibimbap Recipe is made with warm rice topped with thinly sliced Korean beef, mixed vegetables, kimchi, gochujang (or other sauce), and a fried egg. Mix it all together, and the result is a delicious and easy Korean Bibimbap dinner favorite the whole family will love.
Servings: 4 servings
Calories: 891kcal
Ingredients
For the Korean Beef (Bulgogi)
- 2 pounds thinly sliced beef sirloin (beef sirloin or any tender-loin area)
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup rice cooking wine - (red wine is ok)
- 1 tablespoon sesame oil
- 8 cloves garlic - minced
- 2 tablespoon sesame seeds
- 2 teaspoon fresh ground black pepper
- ¼ cup finely chopped green onion
- ½ large pear - pureed
- olive oil - for frying
For the Korean Beef Bibimbap Bowls
- 4 cups cooked white rice
- 2 cups kimchi
- 3 carrots - cut into matchsticks
- 1 English cucumber - sliced or cut into matchsticks
- 3 teaspoon olive oil - divided
- 18 ounces fresh spinach
- 5 cloves garlic - minced, divided
- 2 tablespoon soy sauce - divided
- 12 ounces Crimini mushrooms - sliced
- 4 large eggs
- 1 cup Pickled Red Onions
- ¼ cup toasted sesame seeds
- ¼ cup gochujang (Korean hot pepper paste)
Instructions
For the Korean Beef (Bulgogi)
- Whisk together all ingredients for the marinade in a large bowl. Set aside.
- Transfer the thinly sliced sirloin to a large plastic ziplock bag and cover with the prepared marinade. Remove all air from the ziplock bag and mix well to incorporate the marinade in with the beef.
- When ready to cook, heat a large cast iron skillet or cast iron grill (or frying pan of choice) over medium-high heat. Brush with sesame oil (or olive oil) and grill beef in a single layer until fully cooked (approximately 4-5 minutes). Repeat this process until all meat has been cooked.
For the Korean Beef Bibimbap Bowls
- If rice has not yet been cooked, cook rice according to package instructions. If rice has already been made, divide the rice between the desired number of bowls (this recipe makes approximately 4 generous servings).
- Gather the vegetables that will not be cooked- kimchi, carrots, cucumber. Prepare those ingredients first and divide between the bowls, arranging around the outer perimeter of the bowl.
- 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 cooked and wilted. Add half 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 bowls.
- Using the same skillet, heat one more teaspoon of olive oil over medium heat. Add the remaining garlic and sauté, stirring constantly, for one minute, or until garlic is fragrant. Add the mushrooms to the skillet and cook, stirring often until mushrooms start to drop some of their liquid. Add the remaining one tablespoon of soy sauce and mix well. Cook for an additional 1-2 minutes.
- Remove the mushrooms from the skillet, diving among the Bibimbap bowls.
- Add the final teaspoon of 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, approximately 2 to 4 minutes each.
- As the eggs are cooking top each bowl with cooked Korean beef, pickled red onions, sesame seeds, and a scoop of gochujang (Korean hot pepper paste).
- Carefully transfer one egg to each bowl and serve immediately. Enjoy!
Notes
- Marinate your meat for at least 30 minutes to overnight!
- For a lighter meal, swap out the rice and make cauliflower rice instead.
Nutrition
Calories: 891kcal | Carbohydrates: 87g | Protein: 75g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 319mg | Sodium: 2468mg | Potassium: 2533mg | Fiber: 8g | Sugar: 22g | Vitamin A: 19955IU | Vitamin C: 45mg | Calcium: 440mg | Iron: 12.3mg
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