Easy Ground Beef Bibimbap (Korean Mixed Rice)

Name: Easy Ground Beef Bibimbap (Korean Mixed Rice)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 people
Ingredients: 4 tbsp Korean chili paste (gochujang); 1 tbsp Korean plum extract (maeshil cheong); 2 tbsp corn syrup; 1 tbsp sesame oil; 1 tbsp toasted sesame seeds; 6 cup freshly cooked white rice; 6 egg; 1 lb ground beef bulgogi; 1 lb soybean sprouts; 1 lb Korean radish; 2 small zucchini; 1 bunch Watercress; 6 oz shiitake mushroom; 2 carrots; 3 tbsp minced garlic; 2 tbsp Korean soup soy sauce (gukganjang); 2-3 tsp salt; 2 tbsp sesame oil; 2 tbsp toasted sesame seeds; 1 green onion

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6 people
Calories
659 kcal
Course
Side Dish, Main Course, Lunch, Dinner
Cuisine
Korean

Easy Ground Beef Bibimbap (Korean Mixed Rice)

Rhea Marks

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Make easy bibimbap with ground beef. This Korean mixed rice bowl recipe includes all the authentic elements with ground beef bulgogi and a homemade bibimbap sauce—all in under 1 hour.

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Ingredients

Servings

Bibimbap sauce

4 tbsp Korean chili paste (gochujang)
1 tbsp Korean plum extract (maeshil cheong) optional
2 tbsp corn syrup or 1 tbsp sugar
1 tbsp sesame oil
1 tbsp toasted sesame seeds

For bibimbap

6 cup freshly cooked white rice
6 egg
1 lb ground beef bulgogi see not below for vegetarian or vegan option

Bibimbap vegetables

1 lb soybean sprouts
1 lb Korean radish sliced into very thin matchsticks
2 small zucchini sliced
1 bunch Watercress sliced
6 oz shiitake mushroom thinly sliced
2 carrots sliced into thin matchsticks (see note)

Vegetable seasonings

3 tbsp minced garlic divided
2 tbsp Korean soup soy sauce (gukganjang) divided
2-3 tsp salt to season, divided
2 tbsp sesame oil divided
2 tbsp toasted sesame seeds divided
1 green onion finely chopped

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Instructions

To make bibimbap sauce

Combine all the ingredients in a bowl and mix well; set aside.

To make bibimbap vegetables

For the soybean sprouts, blanch them in boiling water for 5 minutes and drain. Season with a a mixture of 1 teaspoon minced garlic, 2 teaspoons Korean soup soy sauce, pinch salt, 1 teaspoon sesame oil, 2 teaspoons sesame seeds, and 2 tablespoons finely chopped green onions. Toss well.
For the radish, heat 1 tablespoon oil in a skillet over medium heat. Add the 2 teaspoons of minced garlic and cook for 30 seconds. Add radish slices and a couple pinches of salt, and toss well. Cover with a lid and cook until soft, about 2 minutes. Drizzle 2 teaspoon of sesame oil. Taste and add more salt if needed.
For zucchini, heat 1 tablespoon oil in a skillet over medium heat. Add 2 teaspoons garlic, zucchini slices, and salt. Stir fry until soft, about 1-2 minutes. Add 2 teaspoon sesame oil and 1 teaspoon sesame seeds. Toss well.
For watercress, heat 1 tablespoon oil in a skillet over medium heat, add the 2 teaspoons of minced garlic and watercress; stir fry for 1 minute. Drizzle 2 teaspoon Korean soup soy sauce and cook until wilted.
For mushrooms, heat 1 tablespoon oil in a skillet over medium heat, add the 2 teaspoons minced garlic and the mushrooms; stir fry for 1 minute. Drizzle 2 teaspoon Korean soup soy sauce and cook until soft. Sprinkle in 1 teaspoon toasted sesame seeds at the end and toss.
For carrots, heat 1 tablespoon oil in a skillet over medium heat. Add carrot and salt and toss together for 30 seconds. Pour in 2 tablespoons water to create steam and cover with a lid immediately. Cook for 1-2 minutes until soft. Sprinkle 1 teaspoon toasted sesame seeds at the end and toss.

For ground beef and egg

Cook ground beef bulgogi according to the recipe direction.
For eggs, fry eggs to sunny-side up or over easy in hot oil.

Assembling Bibimbap

Put a desired amount of rice on the bottom of a large serving bowl. Arrange the vegetables on top of the rice in alternating colors for a good visual presentation. Put bulgogi meat in the center. Place an sunny-side up egg on top.
You can either drizzle the bibimbap sauce (about 2 tablespoon) directly over the rice bowl, or you can put the sauce in a small sauce bowl on the side next to the bibimbap so that your guest can add the sauce directly to the bowl in their desired amount.

Notes

For carrot: I use package pre-shreded carrot matchsticks. It's a time savor and makes prep time shorter.
For vegetarian or vegan bibimbap: You can either omit the beef and egg, or replace with tofu and other plant based protein.
For ultimate bibimbap sauce: try my all-purpose homemade gochujang sauce to replace the easy bibimbap sauce.

Nutrition Information

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Calories 659kcal (33%) Carbohydrates 71g (24%) Protein 29g (58%) Fat 29g (45%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 217mg (72%) Sodium 1278mg (53%) Potassium 1049mg (30%) Fiber 6g (24%) Sugar 16g (32%) Vitamin A 3956IU (79%) Vitamin C 46mg (51%) Calcium 166mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 659 kcal

% Daily Value*

Calories	659kcal	33%
Carbohydrates	71g	24%
Protein	29g	58%
Fat	29g	45%
Saturated Fat	9g	45%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	217mg	72%
Sodium	1278mg	53%
Potassium	1049mg	22%
Fiber	6g	24%
Sugar	16g	32%
Vitamin A	3956IU	79%
Vitamin C	46mg	51%
Calcium	166mg	17%
Iron	5mg	28%