Bibimbap Bowl | Korean Bibimbap

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There are a lot of recipes we publish that have histories spanning thousands of years - we’re looking at you, Kimchi and Pork with Apples - but while bibimbap feels old, it's actually a relative newcomer to the culinary scene. That doesn't make it any less enjoyable to eat, though. Bibimbap is basically, a whole bunch of vegetables artfully arranged in a bowl. What does this mean for you? It means you can get playful with the ingredients. We used more conventional components that are usually layered in Bibimbap, like carrots, zucchini, and greens, but use what you’ve got. Have fun with it! How could you not? Even the name (“BEE-bim-bop”) is fun to say. When you're slicing your mushrooms, remember: You can eat the stems of baby portabella mushrooms, but shiitake stems are inedible. They're like nature's chewing gum in that they are chewy but never break down. 

We're not sure if the star of the bowl is the sirloin, the egg, or the savory paste we made for topping, because they all bring important facets to the table. When decided to flavor the ground sirloin with Korean Beef Seasoning, which seems like a natural choice, and we accented it with soy sauce for an extra dash of umami. You can use liquid aminos, or even coconut aminos, if soy isn't your thing. We also write about using a wok in our instructions, but if you don't have a wok, just use a large frying pan.

Bibimbap is served with a runny egg on top, so the egg can be pierced and the yolk can flow among the ingredients in the bowl and create a sauce. We made a sunny-side up egg, but poached eggs are another great option. Pierce the yolk, let it flow, and enjoy it with a big dollop of savory chili paste on top. 

 Print Recipe

Prep Time: 15 min.
Cooking Time: 10 min.
Category: Beef
Cuisine: Korean
  • 2 Tablespoons honey
  • 3 Tablespoons rice wine vinegar
  • 3 Tablespoons sesame oil, divided
  • 2 teaspoons California Roasted Minced Garlic
  • 3 Tablespoons Korean Chili Flakes
  • 8 ounces lean ground sirloin
  • 3 garlic cloves, minced
  • 2 teaspoons soy sauce
  • 1 Tablespoon Korean Beef Seasoning
  • 4 eggs
  • 1/2 cup cooked rice per serving
  • 2 cups bean sprouts
  • 2 cups zucchini, cut in half lengthwise then sliced
  • 2 cups shiitake or baby portabella mushrooms, sliced
  • 4 cups baby spinach
  • 2 cups carrots, julienned
  1. In a food processor, combine honey, rice wine vinegar, 2 Tablespoons sesame oil, California Roasted Minced Garlic, and Korean Chili Flakes and pulse into a paste. Set aside.
  2. In a wok, heat remaining Tablespoon sesame oil over medium-high. Add beef, fresh garlic, soy sauce, and Korean Beef Seasoning and brown. Set aside or place in oven to keep warm. If you do not have a wok, you can use a skillet instead.
  3. Cook the rest of the vegetables, adding oil as needed.
  4. Cook the eggs sunny-side-up style.
  5. Arrange your plates. Lay the rice down first, then place sirloin and vegetables over the rice. Lastly, place the egg on top and serve with the prepared pepper paste.