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A vibrant Korean beef bibimbap bowl with assorted colorful vegetables

Korean Beef Bibimbap Bowl

This Korean Beef Bibimbap Bowl recipe offers a harmonious blend of tender marinated beef, a medley of fresh and cooked vegetables, and a spicy-sweet gochujang sauce, creating a satisfying and well-balanced meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 bowls
Calories 650 kcal

Equipment

  • Medium bowl
  • Large skillet or wok
  • Small bowl
  • Non-stick pan

Ingredients
  

For the Beef Marinade

  • 1 lb sirloin or flank steak thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/2 small onion thinly sliced
  • 1/4 tsp black pepper

For the Vegetables

  • 1 cup spinach
  • 1 cup bean sprouts
  • 1 cup shiitake mushrooms sliced
  • 1 cup zucchini julienned
  • 1 cup carrots julienned
  • 1/2 cup cucumber julienned
  • 1 tbsp sesame oil for sautéing vegetables
  • Salt to taste

For the Gochujang Sauce

  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or sugar
  • 1 clove garlic minced

For Assembly and Garnish

  • 4 cups cooked short-grain white rice
  • 4 large eggs
  • Toasted sesame seeds for garnish
  • Extra sesame oil for drizzling

Instructions
 

Marinate the Beef

  • Combine beef with soy sauce, sesame oil, brown sugar, garlic, ginger, onion, and black pepper in a bowl.
  • Mix well and marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Prepare the Vegetables

  • Blanch spinach for 30 seconds, drain, rinse with cold water, squeeze dry, and toss with sesame oil and salt.
  • Blanch bean sprouts for 1 minute, drain, rinse with cold water, and toss with sesame oil and salt.
  • Sauté sliced shiitake mushrooms with sesame oil until softened and lightly browned, then season with salt.
  • Sauté julienned zucchini and carrots individually with sesame oil until tender-crisp, then season with salt.
  • Set all prepared vegetables aside in separate piles.

Cook the Beef

  • Heat a large skillet or wok over medium-high heat.
  • Add marinated beef and cook, stirring occasionally, until browned and cooked through, about 3-5 minutes.

Make the Gochujang Sauce

  • Whisk together gochujang, sesame oil, rice vinegar, honey or sugar, and minced garlic in a small bowl until smooth.

Fry the Eggs

  • Fry eggs sunny-side up or to your preferred doneness in a non-stick pan.

Assemble the Bowls

  • Divide cooked rice among four serving bowls.
  • Arrange cooked beef, prepared vegetables, and a fried egg in the center of each bowl, creating distinct sections.

Serve

  • Drizzle generously with gochujang sauce, extra sesame oil, and sprinkle with toasted sesame seeds.
  • Serve immediately and instruct to mix before eating.

Notes

For an extra kick, you can add a drizzle of chili oil. Feel free to customize vegetables based on seasonal availability.