Korean Rice Bowls

Korean rice bowls are flavor-packed, easy to customize, and perfect for a quick meal. This recipe is inspired by Bibimbap, a classic Korean dish that combines savory beef, crispy vegetables, and a spicy-sweet gochujang sauceover warm rice.

INGREDIENTS

For the Beef 

• 1 lb ground beef (or thinly sliced ribeye, chicken, tofu)

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tsp sesame oil

• 2 cloves garlic, minced

• ½ tsp grated ginger

• ½ tsp red pepper flakes (optional, for heat)

For the Rice & Toppings:

• 2 cups cooked white rice (jasmine, short-grain, or brown rice)

• 1 cup julienned carrots

• 1 cup sautéed spinach or bok choy

• 1 cup sliced cucumbers

• 1 cup bean sprouts

• 4 fried or soft-boiled eggs (optional but highly recommended)

• 1 tbsp toasted sesame seeds

• 2 tbsp chopped green onions

For the Gochujang Sauce:

• 2 tbsp gochujang (Korean red pepper paste)

• 1 tbsp soy sauce

• 1 tbsp honey or brown sugar

• 1 tsp rice vinegar

• 1 tsp sesame oil

• 1 tbsp water (to thin, if needed)

 

INSTRUCTIONS:

1. Prepare the Beef:

• In a hot pan, cook the beef until browned.

• Add soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Cook for 2-3 minutes until glazed and slightly caramelized.

2. Cook the Vegetables:

• Sauté carrots, spinach, and bean sprouts separately in sesame oil for 1-2 minutes each. Season with a pinch of salt.

3. Make the Sauce:

• Whisk together gochujang, soy sauce, honey, rice vinegar, and sesame oil. Adjust thickness with water if needed.

4. Assemble the Bowls:

• Add a scoop of warm rice to a bowl.

• Arrange beef, veggies, and cucumbers on top.

• Place a fried or soft-boiled egg in the center.

• Drizzle with gochujang sauce and sprinkle with sesame seeds & green onions.

5. Mix & Enjoy!

• To eat, mix everything together so the sauce coats the ingredients evenly.