Easy Beef Bibimbap Recipe (Korean Rice Bowl)

Bibimbap, which translates to "mixed rice," is a traditional Korean dinner that combines soy sauce minced beef with sautéed vegetables, rice and is topped with a fried egg. The whole idea of Beef Bibimbap is that you mix everything together when you eat it, the gooey egg, the fresh vegetables and the juicy meat. I hope you this truly delicious meal!

If you like a rice bowl, some other Asian dinners you might enjoy on this blog include 4-Ingredient Asian Sweet and Sticky Chicken Thighs or my Beef and Broccoli Stir Fry with Lemongrass and Lime.

What you need to make Korean Beef Bibimbap

• 2 Carrots
• ⅓ cup Light soy sauce
• 2 teaspoon Vegetable oil
• 1 Zucchini (courgette)
• 2 tablespoon Sesame oil
• ½ Apple (red)
• 2 tablespoon Honey + 2 teaspoon Honey (you can also use brown sugar instead).
• 500 g Beef mince
• 4 Eggs
• 200 g Mushrooms (white - but you could also use shiitake mushrooms).
• 450 g Rice (microwave) - I like to use white rice, but you can also use mixed rice. You can prepare this in a rice cooker or use microwave instant rice.
• ½ tablespoon Sesame seeds
• 4 cloves Garlic
• 1 teaspoon Rice wine vinegar

Check the recipe card for full details.

Additions and substitutions

Bibimbap is a versatile dish, and you can easily make substitutions based on your dietary preferences or ingredient availability. Here are some ideas to customise your Beef Bibimbap:

• Protein: Instead of beef mince, you can use other proteins like sliced chicken, pork, or tofu for a vegetarian option.
• Veggies: It is a great way to use up different ingredients, so feel free to use a variety of vegetables like spinach, bean sprouts, bell pepper, green onion, shiitake mushrooms, or cucumber to add more colors and textures to your Bibimbap.
• Sauce: If you don't have rice wine vinegar, you can use apple cider vinegar or white vinegar as a substitute.
• Rice: While short-grain rice is traditional, you can use other types of rice, like jasmine or basmati, if you don't have Korean rice available.
• For Gluten-free readers, use tamari instead of soy sauce.

Add-ins

Bibimbap is all about creativity, so don't hesitate to add your favorite ingredients to elevate the dish even further. Here are some delicious add-ins to consider:

• Kimchi: A staple in Korean cuisine, kimchi adds a tangy and spicy kick to your Bibimbap. It's a must-try if you love bold flavors.
• Seaweed: Roasted seaweed strips or seasoned seaweed flakes will add a subtle umami taste to your bowl.
• Sesame Seeds: Besides sprinkling sesame seeds on top, you can also toast them lightly to intensify their nutty flavor.
• Avocado: For a creamy and buttery twist, add sliced avocado to your Bibimbap. It's a great option for vegetarians.
• Sliced Green Onion: A sprinkle of sliced green onions will bring a fresh and aromatic element to the dish.
• Gochujang sauce: this will add heat to your bibimbap sauce.

How to Make Korean Beef Bibimbap

Now, it is worth noting that this isn't a traditional bibimbap, it's a simplified version for weeknight dinners. I've made a few adjustments (like adding apple for extra fibre) and have made sure it can be made in just 30 minutes. If you get this at a Korean restaurant it will often be served in a sizzling hot stone bowl or stone pot, which gives beautifully crispy rice, and might be served with spicy bibimbap sauce.

While this is a simplified version, it really is very delicious and I hope you love it.

1. Let's kick things off by preparing the veggies. Peel and matchstick (or grate) the carrots, slice the zucchini into fingers, and slice the mushrooms. Grate the red apple and mince the garlic. I also like to get the beef out so it comes to room temperature at this stage. This will mean it cooks more evenly.
2. Now, let's create a delightful marinade for our beef. In a bowl, mix ¾ of the minced garlic with grated apple, light soy sauce, honey, and sesame oil. Set this delicious mixture aside, as we'll be cooking it with the beef later on.
3. For the easy Bibimbap sauce, take the remaining minced garlic and mix it with more soy sauce, honey, sesame seeds, sesame oil, and rice wine vinegar in a medium bowl. This dressing will add a burst of flavor to our dish.
4. Next, it's time to get cooking! Heat a large frying pan or large nonstick skillet on medium-high heat and add vegetable oil. Stir-fry the carrots for 1-2 minutes until they are just tender. Once done, remove them to a platter, cover to keep warm, and set aside.
5. Now, add the zucchini to the same frying pan and stir-fry for another 1-2 minutes. Once they're ready, remove them to the platter with the carrots. If there is excess liquid, you can use a paper towel to remove some of this.
6. In the same pan, add sesame oil and the marinated beef mince. Cook the raw beef until it browns on one side. Then, add the sliced mushrooms and the previously prepared marinade (with the apple). Cook and stir this flavorful mixture for 3-4 minutes. When it's done, set it off the heat.
7. Meanwhile, in a separate pan, we'll prepare our fried egg. Cook the eggs sunny side up for about 2-3 minutes over medium heat. While the eggs are cooking, you can use the microwave to prepare the rice.
8. Finally, it's time to assemble our Beef Bibimbap bowls. You can either serve in individual bowls, or in a single large bowl and serve everyone from there. Start by serving a bowl of rice, vegetables, and beef among the bowls. Top each bowl with a sunny-side-up egg, and then drizzle over the scrumptious Bibimbap dressing we made earlier and top with a tablespoon sesame seeds.

Feel free to get creative and add some Sriracha, kewpie mayo, or even tomato sauce if you have them on hand. Now, your Beef Bibimbap is ready to be enjoyed!

What is the difference between Bibimbap and Bulgogi in Korean cuisine?

Bibimpab means to mix, and its defining characteristic is that is made of a wonderful mixture of rice, vegetables and ground beef, that you mix together.

Beef Bulgogi, in Korean food, focuses primarily on marinated and grilled meat, which is the star of the show. The word "bulgogi" translates to "fire meat," highlighting its method of preparation—grilling over an open flame.

Storing and serving later

If you have any leftovers, don't worry! Bibimbap is just as tasty the next day. Store the components separately and reheat the beef and vegetables before assembling a fresh bowl of bibimbap later.

Kid-Friendly Variations

• Kids may prefer the egg cooked through (avoiding raw egg yolk), and for their components to be served separately on a plate.
• Skip the sauce and serve on the side.

Equipment

You will need a frying pan, a stovetop, a microwave.

More Asian Dinner Recipes

My favourite Asian Dinner recipes are those that are simple to prepare, like this one. If you enjoyed this, you should also try my Vietnamese Caramel Pork Noodles or my Teriyaki Salmon with Soba Noodles and Greens.

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