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Easy Ground Beef Bibimbap (Korean Mixed Rice)

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.

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

Ingredients

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

Instructions

To make bibimbap sauce
    Cup of Yum
  1. Combine all the ingredients in a bowl and mix well; set aside.
To make bibimbap vegetables
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. Cook ground beef bulgogi according to the recipe direction.
  2. For eggs, fry eggs to sunny-side up or over easy in hot oil.
Assembling Bibimbap
  1. 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.
  2. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.