Ingredients
Sauce
- 2 tablespoons gochujang (plus more for serving)
- 1 teaspoon toasted sesame oil
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
Main Ingredients
- 1 pound lean ground beef (or ground bison, turkey, etc.)
- 1 teaspoon avocado oil
- 8 ounces shiitake mushrooms, sliced
- 3 cloves garlic, chopped
- 1 teaspoon fresh ginger, grated
- 1 cup carrot, grated or pre-shredded
- 5 ounces baby spinach, roughly chopped
- 4 large eggs
- Sesame seeds, for garnish
- 3 cups cooked white rice (or brown rice), for serving
- Mixed greens, for serving
Instructions
- Prepare the Sauce: In a small mixing bowl, whisk together the gochujang, toasted sesame oil, low sodium soy sauce, and rice vinegar until fully combined. Set aside for flavors to meld.
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it up into small pieces with a spatula. Cook, stirring occasionally, until mostly browned and cooked through, about 5 minutes. Drain excess liquid to avoid sogginess.
- Sauté Vegetables: To the cooked beef, add sliced shiitake mushrooms, chopped garlic, and grated ginger. Stir to combine and cook until mushrooms release their liquid and soften, roughly 5 minutes. Next, add grated carrots and chopped baby spinach; cook until the spinach wilts, about 3 minutes. Stir in the prepared gochujang sauce until everything is evenly coated. Remove from heat.
- Cook the Eggs: While the beef mixture cooks, heat avocado oil over medium-low heat in a separate large nonstick skillet. Once hot, crack the eggs in and cover the pan. Cook until the egg whites are fully set but yolks remain slightly runny, about 4 to 6 minutes. Remove from heat.
- Assemble the Bibimbap Bowls: Start by placing cooked rice and a handful of mixed greens at the base of each bowl. Top with a generous portion of the beef and vegetable mixture, then add a fried egg on top. Garnish with sesame seeds and serve extra gochujang on the side for additional heat as desired.
Notes
- Use lean ground beef or substitute with ground turkey or bison for a leaner option.
- If you prefer, brown rice can be used instead of white rice to increase fiber content.
- Adjust the amount of gochujang sauce based on your spice tolerance.
- Covering the eggs while cooking helps set the whites without overcooking the yolks.
- Garnish with extra sesame seeds or sliced green onions for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
