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Flavorful Korean Beef Bibimbap Recipe with Gochujang and Fried Egg Made Easy

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A quick and easy Korean beef bibimbap recipe featuring marinated ground beef, fresh vegetables, gochujang sauce, and a fried egg, perfect for a comforting and flavorful meal.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 3 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame oil (toasted preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 1 medium carrot, julienned
  • 2 cups fresh spinach, blanched or sautéed
  • 1 small cucumber, thinly sliced
  • 1 cup bean sprouts (optional)
  • 2 cups cooked white rice (short grain or jasmine)
  • 1 egg per serving, fried sunny side up
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced
  • Kimchi (optional, for serving)
  • Seaweed strips (gim/nori, optional)

Instructions

  1. Rinse 2 cups (400 g) of short grain rice under cold water until the water runs clear. Drain well. In a medium saucepan, combine the rice with 2 1/2 cups (600 ml) of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, keep covered, and let it rest for 10 minutes. Fluff with a fork before serving.
  2. Julienne the carrot into thin matchsticks. Blanch the spinach in boiling water for about 30 seconds, then drain and squeeze out excess water. Thinly slice cucumber and rinse bean sprouts if using. Set each veggie aside separately.
  3. In a bowl, mix 1 pound (450 g) ground beef with 3 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon sesame oil, 2 minced garlic cloves, and 1 teaspoon brown sugar. Let it marinate for at least 10 minutes.
  4. Heat a non-stick skillet over medium-high heat. Add the marinated beef and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Drain excess fat if needed.
  5. In the same pan or a separate skillet, lightly sauté the carrots and bean sprouts separately for 2-3 minutes with a pinch of salt. Sauté the spinach briefly with a little sesame oil and garlic if desired.
  6. Heat a small amount of oil in a non-stick pan over medium heat. Crack one egg per serving and fry sunny side up until whites are set but yolk is still runny, about 2-3 minutes. Cover with a lid for even cooking if needed.
  7. Scoop warm rice into bowls. Arrange cooked beef, carrots, spinach, cucumber, and bean sprouts on top in separate sections. Place the fried egg in the center. Garnish with sliced green onions and toasted sesame seeds. Serve with extra gochujang on the side.
  8. Mix everything together just before eating to enjoy the perfect blend of flavors and textures.

Notes

Marinate the beef for at least 10 minutes for best flavor. Avoid overcrowding the pan when cooking beef to ensure proper browning. Use fresh vegetables and blanch spinach quickly to maintain color and tenderness. Fry eggs sunny side up with runny yolks for best texture. Adjust gochujang amount to taste; mix with warm water or rice vinegar if too thick. Cook rice ahead and reheat gently if needed.

Nutrition

Keywords: Korean beef bibimbap, gochujang, fried egg, Korean recipe, quick bibimbap, easy Korean meal, ground beef bibimbap

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