Description
This Ground Beef Bibimbap is a flavorful Korean-inspired rice bowl featuring seasoned ground beef, sautéed vegetables, a fried egg, and a spicy gochujang sauce. Ready in just 30 minutes, it combines savory, spicy, and fresh elements for a balanced and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Sauce
- 2 tablespoons gochujang (plus more for serving)
- 1 teaspoon toasted sesame oil
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
Main
- 1 pound lean ground beef (or ground bison, turkey, etc.)
- 1 teaspoon avocado oil
- 8 ounces shiitake mushrooms, sliced
- 3 cloves garlic, chopped
- 1 teaspoon ginger, grated
- 1 cup carrot, grated or pre-shredded
- 5 ounces baby spinach, roughly chopped
- 4 large eggs
- sesame seeds, for garnish
- 3 cups cooked white rice (or brown rice, for serving)
- Mixed greens, for serving
Instructions
- Prepare the sauce: In a small mixing bowl, whisk together the gochujang, toasted sesame oil, low sodium soy sauce, and rice vinegar until fully combined. Set the sauce aside for later use.
- Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula or wooden spoon. Cook the meat, stirring occasionally, until it is mostly cooked through, about 5 minutes. Drain off any excess liquid from the skillet to prevent sogginess.
- Sauté vegetables with meat: Add the sliced shiitake mushrooms, chopped garlic, and grated ginger to the skillet with the beef. Stir everything together and cook until the mushrooms release their liquid and start to brown, about 5 minutes. Then add the grated carrots and roughly chopped baby spinach. Continue cooking until the spinach wilts, about 3 minutes. Pour in the reserved gochujang sauce and stir well to coat the mixture evenly. Remove from heat.
- Cook the eggs: While the beef and vegetables cook, heat the avocado oil in a large nonstick skillet over medium-low heat. Once hot, crack the eggs into the skillet and cover the pan. Cook until the egg whites are fully set but the yolks remain soft, about 4 to 6 minutes. Remove from heat.
- Assemble the bibimbap bowls: Divide the cooked rice and some mixed greens among four bowls, creating a base. Spoon the beef and vegetable mixture over the rice, then top each bowl with a fried egg. Garnish with a sprinkle of sesame seeds and serve extra gochujang on the side for added spice.
Notes
- You can substitute the ground beef with ground turkey, bison, or a plant-based alternative.
- Brown rice works well as a healthier substitution for white rice.
- Adjust the amount of gochujang to your preferred spice level.
- To save time, pre-shredded carrot can be used.
- For an extra touch, add sliced cucumbers or kimchi as additional toppings.
