Name: Easy Bibimbap Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: FOR THE GOCHUJANG MAYONNAISE; 6 generous tbsp mayonnaise; 1 tbsp gochujang; 1 tsp garlic, minced; Juice of one lime; FOR THE CUCUMBER; 1 English cucumber, slit down the middle and finely sliced; 2 tbsp soy sauce; 2 tbsp rice wine vinegar; 1 tbsp sugar; ½ tsp sesame seeds; 1 tsp gochuguru (Korean chilli powder); 3 spring onions (scallions) finely chopped; FOR THE CARROTS AND MUSHROOMS; 2 carrots, julienned; ____ mushrooms; Salt and pepper to taste; FOR THE SPINACH; 2 tbsp sesame oil; 2 cloves garlic, minced; Spinach; Salt to taste; FOR THE BEEF; 450g (1 lb) minced beef; 2 tbsp soy sauce; 1 tsp sugar; 1 tbsp sesame oil; 1 tbsp sesame seeds; 1 tbsp rice wine; 4 cloves garlic, minced

Jump to Recipe

There are many recipes for Bibimbap. This easy beef bibimbap recipe is a good place to start.

There are many foods that take me back home to California and Korean dishes like this easy beef bibimbap is one of them. Bibimbaps can me made many different ways. You could substitute beef bulgogi and bulgogi sauce for the minced meat and spicy mayo I used in this bibimbap. In fact, you could leave the meat out completely for a vegetarian or vegan style bibimbap.

Bibimbaps are a great way to use up and give new life to leftovers.

What is Korean bibimbap?

It’s exactly what you want it to be! These are delicious bowls of rice and other ingredients which you can serve as you wish. I used mushrooms, Korean pickled cucumber, garlic spinach, ground beef and carrots.

But the ingredients used are down to you. Equally as delicious and popular is to serve the rice with Korean beef bulgogi and bulgogi sauce instead of the minced beef and mayo.

Really, you can’t go wrong. Bibimbaps are colourful comfort food in a bowl.

What’s with all those ingredients?

Agreed! Bibimbaps tend to have a lot of ingredients but the preparation is simple. In fact, you could make this beef bibimbap recipe one night for dinner and keep the leftovers.

Just heat them up in the microwave the next day and you have a delicious Korean restaurant style dish in minutes. Not bad eh?

This easy beef bibimbap recipe is going in my next cookbook…

Well probably anyway. I would love to hear what you think of this easy beef bibimbap recipe. Do you have any versions you would like to share?

This is a work in progress but I can assure you that my wife and I loved this easy beef bibimbap recipe when we tried it recently.

Since then, we have prepared many different bibimbap bowl recipes but his one is by far the easiest and just as tasty as the more difficult recipes out there.

No egg required. Bibimbap bowls can be served as you wish.

If you like this easy beef bibimbap recipe, you might like to try some of these too…

Beef bulgogi
Asian honey glazed salmon
Chicken Kapitan Curry
Chinese Crispy Beef

Yield: 4

Easy Bibimbap Recipe

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

FOR THE GOCHUJANG MAYONNAISE
6 generous tbsp mayonnaise
1 tbsp gochujang
1 tsp garlic, minced
Juice of one lime
FOR THE CUCUMBER
1 English cucumber, slit down the middle and finely sliced
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp sugar
½ tsp sesame seeds
1 tsp gochuguru (Korean chilli powder)
3 spring onions (scallions) finely chopped
FOR THE CARROTS AND MUSHROOMS
2 carrots, julienned
____ mushrooms
Salt and pepper to taste
FOR THE SPINACH
2 tbsp sesame oil
2 cloves garlic, minced
Spinach
Salt to taste
FOR THE BEEF
450g (1 lb) minced beef
2 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp rice wine
4 cloves garlic, minced
4 spring onions (scallions) thinly sliced
TO FINISH
4 cups cooked white rice
4 eggs (optional)
Salt and pepper to taste

Instructions

Start by marinating the minced beef. Place the meat in a bowl and cover with the marinade ingredients. Really work it in with your hands and set aside while you prepare the rest of the dish or overnight.
To make the bibimbap mayonnaise simple whisk all the mayo ingredients together and place in the fridge until required.
To make the pickled cucumber, place the sliced cucumber in a mixing bowl and cover with the dressing ingredients. This can be done a couple of days ahead of serving for more flavour but that isn’t necessary.
Frying the carrots and mushrooms is simple but should be cooked separately for presentation reasons. Add half the oil to a frying pan over medium heat and fry the carrots until lightly caramelised. This will take about 5 minutes. Season with salt and pepper and set aside.
Do the same with the mushrooms. Keep both the carrots and mushrooms warm.
Using the same pan, heat the sesame oil for the spinach over medium high heat. Add the garlic and fry until fragrant.
Then add the spinach and stir it into the garlic. As it cooks, it will begin to wilt. Cook until all the spinach is cooked down and wilted. Transfer to the plate with the mushrooms and carrots and keep warm.
Wipe your pan clean with a paper towel and add the beef over a medium high heat. Stir regularly to break the meat down as it cooks so that there are no large lumps. When cooked through, set aside and keep warm.
To fry the optional eggs, add sufficient oil to a pan and fry the eggs to your liking. These are usually served sunny side up but you can cook them as you please. Keep warm.
To serve, divide the rice among four bowls. Next to the rice add a scoop of the meat. Then add some cucumber salad, the spinach, fried mushrooms and fried carrots.
Squirt or spoon some of the mayonnaise dressing over each bibimbap and top with an egg, garnished with more spring onions (scallions) and salt and pepper to taste.