My easy bibimbap bowls are loaded with flavor: crispy rice, tasty ground beef, pungent kimchi and luscious fried eggs!
Truth #1: I love, love, LOVE this dinner!
(Horrifying) Truth #2: I have never had authentic bibimbap. It’s on my ASAP list, but between naps and a 7 pm bedtime, it’s been difficult to get to restaurants lately.
So I can’t claim that this tastes like the real deal, but it was never its intent.
For my easy (keyword EASY!) version of bibimbap bowls, I simplified things a bit. I used seasonings that you already have in your pantry instead of the traditional gochujang paste (because I don’t want you to buy it unless you’ll use it!), used ground beef over the sliced beef that you’ll typically find in bibimbap and kept the veggie portion easy with a bag of spinach. So yeah, it’s not authentic. But it tastes SO good, we all gobbled this meal up.
And if you haven’t the slightest clue what a bibimbap bowl even is, let wikipedia explain. Traditional bibimbap “is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.”
My version is similar and includes:
- crispy rice (this element is key)
- flavorful beef
- sesame sautéed spinach
- fried egg
Everything is layered together in a bowl, and when it’s time to eat, stir together thoroughly, and DIG IN!
The instruction list is a little longer than I normally prefer, but it’s really all easy and is just comes down to cooking the different components: beef, spinach, rice and eggs.
Don’t be deterred! You could also cook the rice and beef ahead of time, just don’t crisp it until it’s time to eat.
I love hearing from you guys when you make recipes you’ve found here so let me know what you think, or tag me on social media (@anutritionisteats or #anutritionisteats) so I can see your creations!
- 1 cup brown rice
- ¼ cup soy sauce (I use low sodium)
- 1 tsp ginger, minced (I use the stuff in a tube)
- 1 clove garlic, minced
- 1 Tbsp honey
- 1 lb ground beef
- 2 tsp sesame oil
- 5 oz bag of spinach
- 1 Tbsp olive oil
- 4 eggs
- 1 cup chopped kimchi
- garnish: sesame seeds, green onions, sriracha
- Prepare rice according to directions.
- In a small bowl, stir together soy sauce, ginger, garlic and honey. Set aside.
- Heat a large saute pan over medium-high heat.
- Add ground beef to pan, breaking up with spoon.
- Lightly season with salt and pepper and cook for about 4-5 minutes, until meat is cooked through and no longer pink.
- Add soy mixture to pan, stir to combine and cook for another minute. Place meat into bowl and wipe out pan with paper towel.
- Heat same pan over medium heat and add sesame oil. When hot, add spinach, stirring constantly and cooking just until wilted, about a minute or two. Place spinach in another bowl and wipe out pan.
- When rice is done cooking, heat same pan over medium heat and add olive oil to pan.
- When hot, add all of rice to pan, spreading out and patting it down with a spoon.
- Leave undisturbed for 5 minutes and remove from heat.
- While rice is cooking, fry eggs and set aside.
- Divide rice between 4 bowls and top with beef, spinach, egg, kimchi, sesame seeds and green onions.