Spoon Simple
Easy Home Bibimbap Bowls
A weeknight-friendly bibimbap with seasoned ground beef, quick sautéed vegetables, warm rice, and a sunny fried egg on top. Mix it all together with spicy gochujang sauce — no special equipment required.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the gochujang sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 garlic clove (minced)
- 1 tsp sesame seeds
- 2–3 tbsp water (to thin)
Step 2 — Cook the rice
- 4 cups cooked white rice (warm)
- ½ tsp sesame oil (optional)
Step 3 — Season and cook the beef
- 1 lb ground beef (80/20)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 1 tbsp vegetable oil
Step 4 — Quick-cook the vegetables
- 2 cups baby spinach
- 2 carrots (julienned)
- 1 zucchini (thinly sliced)
- 2 tbsp vegetable oil
- Pinch of salt
Step 5 — Fry the eggs
- 4 large eggs
- 1 tbsp vegetable oil
- Pinch of salt
Step 6 — Garnish and serve
- 2 green onions (sliced)
- Sesame seeds
- Kimchi (optional)
Instructions
- 1
Make the gochujang sauce
Whisk together gochujang, soy sauce, sesame oil, brown sugar, rice vinegar, garlic, and sesame seeds. Add water a tablespoon at a time until the sauce is drizzleable. Set aside.
- 2
Cook the rice
Cook rice according to package directions if you have not already. Keep warm and fluff with a fork. Stir in sesame oil if using.
- 3
Cook the seasoned beef
Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 5–6 minutes. Drain excess fat. Stir in soy sauce, brown sugar, sesame oil, garlic, and ginger. Cook 2 minutes until the beef is glossy and coated. Transfer to a bowl and keep warm.
- 4
Sauté the vegetables
In the same skillet over medium-high heat, add 1 tbsp oil and cook carrots and zucchini 3–4 minutes until just tender. Season with a pinch of salt and transfer to a bowl. Add remaining oil and wilt spinach for 30–60 seconds. Transfer to the bowl.
- 5
Fry the eggs
Add a little more oil to the skillet if needed. Fry eggs sunny-side up over medium heat until whites are set and yolks are still runny, about 3 minutes. Season lightly with salt.
- 6
Assemble the bowls
Divide warm rice among four bowls. Arrange beef and vegetables in sections on top of the rice. Place a fried egg in the center of each bowl. Drizzle with gochujang sauce and garnish with green onions and sesame seeds. Serve with extra sauce and kimchi on the side. Mix everything together before eating — that is the bibimbap way.
Nutrition per serving: 540 cal · 28g protein · 58g carbs · 22g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
