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Best Easy Ground Beef Bibimbap Bowl Recipe

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This quick and easy ground beef bibimbap bowl comes together in about 25 minutes with simple ingredients. The savory-sweet beef, fresh veggies, and runny egg yolk create a satisfying, restaurant-quality meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon vegetable oil
  • 2 green onions, sliced
  • 1 teaspoon toasted sesame seeds
  • 2 cups cooked white rice (short-grain or medium-grain)
  • 4 large eggs
  • 1 cup fresh spinach
  • 1 medium carrot, julienned
  • 1 cup bean sprouts
  • 1 medium zucchini, sliced into half-moons (optional)
  • Extra gochujang or sriracha for serving

Instructions

  1. Cook the rice: Rinse 1 cup dry rice, add to a pot with 1 1/2 cups water, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  2. Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, minced garlic, sesame oil, and gochujang until sugar is mostly dissolved.
  3. Cook the beef: Heat a large skillet over medium-high heat with vegetable oil. Add ground beef, breaking it into small crumbles. Cook undisturbed for 3-4 minutes to brown, then stir and cook another 3-4 minutes until fully browned. Pour sauce over beef, stir, and simmer 2-3 minutes until thick and glossy. Remove from heat and stir in green onions and sesame seeds.
  4. Prep the veggies: Leave spinach raw or quickly sauté in sesame oil. Julienne carrot into thin matchsticks. Slice zucchini into half-moons. Blanch bean sprouts in boiling water for 30 seconds, then drain and rinse with cold water (or leave raw).
  5. Fry the eggs: In a small non-stick pan with a bit of vegetable oil over medium heat, fry eggs sunny-side up until whites are set but yolks are runny, about 2-3 minutes. Do not flip.
  6. Assemble the bowls: Divide cooked rice among 4 bowls. Top each with ground beef, then arrange spinach, carrots, zucchini, and bean sprouts around the beef. Place a fried egg in the center. Serve with extra gochujang or sriracha.

Notes

Use day-old rice for best texture. For extra flavor, fry eggs in the same pan used for beef. Toast sesame seeds in a dry pan for 30 seconds until fragrant. Store beef, rice, and veggies separately; fry fresh egg when reheating.

Nutrition

Keywords: bibimbap, ground beef bibimbap, easy bibimbap, Korean bowl, weeknight dinner, ground beef recipe, Korean recipe

Find it online: https://emacrave.com/best-easy-ground-beef-bibimbap-bowl-recipe/