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Make These Homemade Bibimbap Bowls Tonight
Prep Time: 20 minutes | Total Time: 70 minutes
Katherine Knowlton
By Katherine Knowlton
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Bibimbap is a well-known and popular Korean dish. The word translates to “mixed rice,” and it’s traditionally served as a bowl of warm rice topped with sautéed and seasoned vegetables, a raw or fried egg, beef, and gochujang, a Korean chili pepper paste. While there are several steps involved in preparing a bibimbap, it is fairly easy (and fun!) to assemble. The possibilities and variations are endless! Swap out the beef in this recipe with different veggies and/or protein.

Bibimbap
(recipe name)
Serves
4 people
Prep Time
20 minutes
Cook Time
70 minutes
Ingredients

Beef:

  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 scallions, thinly sliced
  • 1 tablespoon Brandless Coconut sugar
  • 1 pound ground beef

Bibimbap:

  • 2 cups long grain brown rice
  • 4 cups water (or vegetable broth)
  • 1 Persian cucumber, thinly sliced
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon toasted sesame seeds, plus more to serve
  • Red pepper flakes
  • Sesame oil
  • 4 garlic cloves, minced
  • 1 5-ounce bag spinach
  • Brandless sunflower oil for frying
  • 2 carrots, peeled and cut into long matchstick-size pieces
  • ¼ teaspoon Brandless garlic salt
  • Brandless sea salt and black pepper
  • 1 zucchini, halved lengthwise and thinly sliced
  • 8 ounces cremini mushrooms, thinly
  • 2 teaspoons soy sauce
  • 4 large eggs
  • Kimchi, optional
  • Brandless Gochujang sauce
Instructions
  1. Beef Marinade: Whisk the first 6 ingredients in a medium bowl. Add the ground beef and toss to combine. Cover and set aside for at least 30 minutes.
  2. Bibimbap: Rinse the rice. Combine 4 cups water and 2 cups Brandless long grain brown rice in a large pot. (*To add a little extra flavor to the rice, swap out the water for Brandless vegetable broth.) Bring to a boil. Reduce heat to low and cover. Simmer gently 40-45 minutes. Remove from heat and let stand, covered, 5 minutes or until broth is absorbed. Fluff with a fork and set aside.
  3. Thinly slice the cucumber and place in a small bowl. Add rice wine vinegar, sesame seeds, red pepper flakes, and ½ teaspoon sesame oil. Toss to coat and set aside.
  4. Heat 2 teaspoons sesame oil over medium-high. Add 2 minced garlic cloves and cook, stirring, until fragrant, 1 minute. Add spinach and a pinch of Brandless red pepper flakes. Cook until spinach is heated through. Remove from pan; set aside.
  5. Heat 2 teaspoons Brandless sunflower oil in a large non-stick skillet over medium heat. Add carrots and sauté until tender but still crunchy, 1 to 2 minutes. Toss with ¼ teaspoon Brandless garlic salt and a pinch of Brandless black pepper. Remove from pan and set aside.
  6. Return pan to medium heat. Add ½ teaspoon Brandless sunflower and zucchini; cook, stirring occasionally, until softened, 2 to 3 minutes. Lightly toss with sesame oil. Remove from pan and set aside. Season to taste with sea salt and pepper.
  7. Heat 1 tablespoon sesame oil. Add the mushrooms and remaining minced garlic; sauté for 3 to 4 minutes. Add in soy sauce and sauté until mushrooms are softened and soy sauce is absorbed, 1 to 2 minutes. Remove from pan and set aside.
  8. Heat another drizzle of sunflower oil in same pan over high heat. Add ground beef, breaking meat up into pieces. Cook, stirring frequently until meat is no longer pink, 4 to 5 minutes.
  9. Wipe pan clean and heat 1 teaspoon of sunflower oil over medium high heat. Add eggs and fry until cooked. Remove from heat.
  10. To serve: Divide the rice among four bowls. Top with the quick pickled cucumbers, spinach, carrots, zucchini, mushrooms, fried eggs, and kimchi, if desired. Drizzle with Brandless gochujang sauce.
😋 From the Tasty Kitchen of Katherine Knowlton
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