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Bibimbap Bowls

An easy recipe for DIY bibimbap bowls with ground beef, marinated cucumbers, shiitake mushrooms, kimchi and kale.
Course Dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Andrea Shome

Ingredients

Rice Base

  • 1 cup dry white rice
  • Pinch of salt

Meat

  • 1 lb. ground beef
  • 1 and ½ Tablespoons soy sauce
  • 1 teaspoon coconut sugar optional
  • 1 Tablespoon chili garlic sauce or Thai chili paste
  • 3 Tablespoons Yong's Korean hot sauce

Marinated Cucumbers

  • 1 large cucumber sliced thinly
  • 3 Tablespoons rice vinegar
  • 1 teaspoon sugar
  • Red pepper flakes

Seasame Veggies

  • Shitake Mushrooms
  • Baby spinach or baby kale
  • Seasame seed oil about 1 Tbsp total

Other

  • Carrots julienned or cut thinly
  • Kimchi
  • Sesame seeds

Instructions

  • Prepare rice according to package.
  • Mix the cucumbers, rice vinegar, sugar and red pepper flakes in a small bowl. Toss to combine and set aside to marinate.
  • Add the ground beef to a large pan, cooking until fully browned. Add the chili garlic sauce, coconut sugar if using and Korean hot sauce. Set aside.
  • In a separate pan, saute the mushrooms with a teaspoon of canola oil. Once they've reduced a bit and cooked well, add a splash of sesame seed oil (½ tsp or to taste). Set aside.
  • In the same pan, saute the spinach or other greens until just wilted. Again, add a splash of sesame seed oil to taste.
  • Fry an egg à la gooey egg technique to add on top.
  • Make your bowls! Use the rice as a base, then add the meat, greens, mushrooms, cucumbers and other toppings (carrots, kimchi). Top with the runny egg, sesame seeds and another splash of the hot sauce.
  • Mix to combine it all together for some serious noms. Dig in.