Quick Korean Bibimbap (Korean Rice Bowl)
by Chungah
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Shortcut Korean bibimbap! Made with ground beef, perfect for a quick, easy dinner during the busy week. Make-ahead friendly and customizable!
Why you’ll love this quick korean bibimbap recipe
- Such an easy recipe. Yes, the vegetables are all cooked separately, but this recipe is mindlessly easy and foolproof, and comes together in a rainbow of colors, great for picky eaters alike.
- Highly customizable. Bibimbap is such a great dish to customize and adapt to what you have on hand, using the desired protein, grains, and veggies you have readily available. Need it vegetarian? Skip the meat and add in more veggies!
- Best make-ahead dish. Also, the vegetables can be prepped and cooked a few days in advance, making this perfect for a speedy weeknight meal (or meal prep) using leftover or frozen rice in a pinch.
- Even better for entertaining. With all the separate vegetables and toppings, bibimbap is an ideal, crowd-pleasing dish for party entertaining! Think of a bibimbap bar for guests, letting them add as little or as many toppings as their heart desires.
what is bibimbap?
Bibimbap, translated to “mixed rice”, is a popular Korean rice dish typically consisting of white rice, beef, and seasoned vegetables, topped with a fried egg and gochujang (Korean chili paste), stirring everything together just before eating. Dolsot bibimbap is a variation of bibimbap served in a hot stone pot, yielding crispy rice on the bottom.
key Ingredients
Rice
Short-grain white rice is traditionally used but sushi rice or brown rice (or any other grain such as quinoa, farro, millet, couscous, and barley) can also be used.
Protein
Bulgogi is generally used but ground beef, chicken, seafood (ex. squid), and tofu can also be substituted.
Veggies
Commonly included vegetables include zucchini, carrots, spinach, bean sprouts, and mushrooms, prepped and cooked separately for presentation, but other vegetables such as cabbage, bell peppers, and onions can also be incorporated.
Egg
A sunny side up egg is typically added on top, with its runny yolk adding that favorited rich, silky consistency when mixed in.
Gochujang
The finishing touches are added with a drizzle of gochujang, sesame oil, and sesame seeds just before mixing, adding as little or as much, to taste.
how to make shortcut Korean bibimbap
- Cook the beef. Cook the Korean beef first (either bulgogi or ground beef), keeping warm.
- Prep the veggies. Prepare the vegetables, seasoning, and sautéing each vegetable individually until tender.
- Assemble. Then assemble the bibimbap, adding the beef, vegetables, and runny egg over warm, cooked rice, keeping the toppings neat and segmented.
- Drizzle. Finally, drizzle with gochujang and sesame oil, and sprinkle sesame seeds just before mixing everything together.
pro tip
Make it dolsot.
Heat a hot stone pot (or cast iron skillet) with 2 teaspoons toasted sesame oil over medium-high heat. Then add rice in an even layer, topping with meat, vegetables and egg, drizzled with gochujang. Serve immediately.
more favorited korean recipes
best tools for cooking quick korean bibimbap
Large cast iron skillet
Quick Korean Bibimbap (Korean Rice Bowl): Frequently Asked Questions
Skip the meat or substitute tofu!
Toasted sesame oil is much more rich and nutty, and is ideal as a finishing oil (ex. final drizzle over dishes).
Gochujang is a red chili paste, a pantry staple in Korean cooking. It can be found in most grocery stores in a red, rectangular tub.
Yes! Bibimbap is the perfect dish to repurpose leftover vegetables.
Absolutely! Cook the vegetables 2-3 days ahead of time, stored in an airtight container in the fridge. The vegetables can be served cold or at room temperature.
Store leftovers in an airtight container in the fridge for 3-4 days.
Quick Korean Bibimbap
Video
Ingredients
- 2 tablespoons avocado oil
- 1 ½ tablespoons toasted sesame oil
- 1 large zucchini, halved and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 small carrot, cut into matchsticks
- 5 ounces baby spinach
- 1 ½ cups mung bean sprouts
- 4 ounces shiitake mushrooms, sliced
For serving
- Cooked rice
- Korean bulgogi or Korean ground beef
- Kimchi
- Fried eggs
- Gochujang
- Toasted sesame oil
- Toasted sesame seeds
Instructions
- In a small bowl, whisk together avocado oil and sesame oil.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in a large cast iron skillet over medium high heat. Add zucchini in a single layer; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add carrots; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add spinach; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add bean sprouts; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Heat 2-3 teaspoons of the avocado-sesame oil mixture in the skillet. Add mushrooms; season with salt and pepper, to taste. Cook, stirring occasionally, until softened and just tender, about 2-3 minutes; set aside.
- Divide rice into 4 bowls. Top with Korean bulgogi or Korean ground beef, kimchi, zucchini, carrots, spinach, bean sprouts, mushrooms and eggs, drizzled with gochujang, to taste. Garnish with sesame oil and sesame seeds, if desired.
Equipment
Notes
- Cook the vegetables separately. Although somewhat tedious, cook each vegetable separately (using the same process) to help preserve their colors, flavors and texture.
- Add garlic or ginger. Have some leftover garlic or ginger? Add them in when sautéing the veggies for an extra flavor boost.
- Use different veggies. Swap out the shiitake mushrooms for any other variety of mushrooms, use any kind of leafy greens or substitute any of the vegetables for green beans, snap peas or broccoli.
- Break the yolk. Break the runny yolk into a rich, velvety sauce to mix with the rice and vegetables.
- Make ahead of time. Cook and store the vegetables separately up to 3 days in advance (stored in the fridge), cooking the eggs just before assembling.
Did you make this recipe?
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5 out of 5 win here, there are 5 people in this house! Thank you!
My oldest, who cooked the veggies, “I finally made them edible! Enough salt, pepper, and oil!!”
Wow—what a fantastic recipe! I absolutely love how this bibimbap brings together vibrant veggies, savory meat, and that perfect fried egg on top. I’ve been wanting to try more Korean-style dishes at home, and the “quick” part of this really appeals to me as someone balancing a day-job and blogging on the side. Thank you so much for the detailed steps and helpful prep tips—I’m definitely saving this to try this weekend!