Easy Bibimbap with Ground Beef

This easy bibimbap with ground beef is one of our favorite go-to Korean meals. You can easily substitute ingredients and customize it to your preference. This bibimbap is made extra easy with ground beef. No marinating need and it still tastes just as good! Try it with our our fresh kimchi (geotjeori)!

Ingredients 

For the bibimbap sauce:

• ¼ cup gochujang (Korean red chili paste)
• 2 tablespoons honey or sugar
• 1 teaspoon garlic minced (about 1 clove)
• 1 teaspoon toasted sesame oil

For the bean sprouts:

• 8 ounces mung bean sprouts or soy bean sprouts
• ½ teaspoon salt
• 1 tablespoon toasted sesame oil

For the spinach:

• 10 ounces baby spinach
• ¼ teaspoon salt
• ½ Tablespoon toasted sesame oil

For the carrots:

• 1 large carrot peeled and cut into juliennes/thin matchsticks
• 2 teaspoon toasted sesame oil
• 1 teaspoon salt

For the mushrooms:

• 8 ounces mushrooms sliced (we used shiitake but use your preferred ones)
• ¼ teaspoon salt
• 1 teaspoon toasted sesame oil

For the ground beef:

• 1 pound ground beef (we use 80/20 ground beef)
• ¼ cup soy sauce
• ¼ cup honey
• 1 tablespoon garlic minced (about 3 cloves)
• 2 teaspoon toasted sesame oil

For the remaining part of the rice bowl:

• 3 cups cooked white rice more or less to your preference
• 3 large eggs
• Green onion thinly sliced (optional for garnish)
• Toasted sesame seed (optional for garnish)
• Oil as needed for cooking

Instructions

For the bibimbap sauce:

• In a bowl, mix together the gochujang, honey, minced garlic, and sesame oil until well combined. Set aside until needed.

For the bibimbap toppings:

1. Bring a pot of water to boil.
2. Bean sprout:Place the bean sprouts in pot of boiling water for 2 to 3 minutes or until they turn translucent. Use a strainer to fish out the bean sprouts and rinse with cold water until completely cooled. Firmly squeeze the bean sprouts with your hands to remove excess water. Season with salt and sesame oil, then set aside until needed.
3. Spinach:In the same pot of boiling water, add the spinach and cook for about 30 seconds or until the spinach is wilted and turns bright green. Drain and rinse the spinach with cold water until completely cooled. Firmly squeeze the spinach with your hands to remove excess water. Season with salt and sesame oil, then set aside until needed.
4. Ground beef:Make the sauce by mixing together soy sauce, honey, minced garlic, and sesame oil.In a saucepan/medium pan over medium heat, add the ground beef and cook until no longer pink. Drain the fat if necessary. Then, add the prepared sauce and reduce the heat to keep it at a simmer. Let the ground beef simmer for about 5 minutes or until the sauce is a little more than half reduced. Stir occasionally.Set the ground beef aside and keep warm.
5. Mushroom:In a pan over medium high heat, add a couple tablespoons of oil. Once hot, add the mushrooms and season with salt. Sauté until the mushrooms are cooked. Finish with the sesame oil. Remove from the pan and set aside.
6. Carrot:In the same pan over medium high heat, add a couple tablespoons of oil. Once hot, add the carrots and season with salt. Cook until just tender and finish with the sesame oil. Remove from the pan and set aside until needed.
7. Fry the egg(s):Using the same pan, add some oil and heat it on medium high heat until the oil just starts to smoke. Add the egg(s) and fry until the egg whites are set. Remove from the pan.*If needed, wipe the pan with paper towel to get rid of any bits of vegetables leftover. Fry as many eggs as the number of servings you’re making. Fried eggs are best served immediately. If you feel comfortable frying multiple eggs in one pan, feel free to do so.*