Bibimbap with Ground Beef

ByCole Matthews
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Why Make This Recipe

Bibimbap with Ground Beef is a delicious and colorful Korean dish that brings together a mix of fresh vegetables, savory ground beef, and fluffy rice. It’s not only tasty but also visually appealing with its vibrant ingredients. Making bibimbap at home allows you to customize it according to your taste preferences. Plus, it’s a wholesome meal packed with nutrients!

How to Make Bibimbap with Ground Beef

Ingredients

  • 2 cups cooked rice
  • 1/2 pound ground beef
  • 1 cup spinach
  • 1 cup bean sprouts
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 1 egg
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Sesame seeds for garnish

Directions

  1. Cook the rice according to package instructions.
  2. In a skillet, cook the ground beef over medium heat until browned. Season with soy sauce, salt, and pepper.
  3. In a separate pot, blanch the spinach and bean sprouts lightly in boiling water. Drain and set aside.
  4. Sauté the carrots and zucchini in a little oil until tender.
  5. Fry the egg in a non-stick pan until the yolk is cooked to your preference.
  6. To assemble, place a serving of rice in a bowl. Arrange the cooked vegetables and ground beef on top, and add the fried egg.
  7. Drizzle with sesame oil and gochujang, and sprinkle with sesame seeds.
  8. Mix everything together before eating and enjoy your bibimbap!

How to Serve Bibimbap with Ground Beef

Bibimbap is best served warm. Place it in a bowl and let everyone mix their own ingredients together before eating. This way, each person can control how much gochujang or sesame oil they want to add.

How to Store Bibimbap with Ground Beef

If you have leftovers, store each component separately in airtight containers in the refrigerator. The cooked rice can last up to 3-4 days, while the vegetables and beef should be eaten within 2-3 days for the best taste.

Tips to Make Bibimbap with Ground Beef

  • Use fresh vegetables for the best flavor and crunch.
  • Adjust the amount of gochujang to fit your spice preference.
  • Try adding other vegetables like bell peppers or mushrooms for extra flavor.

Variation

You can easily switch out the ground beef for other proteins like chicken, tofu, or even a fried fish piece. This allows you to experiment and find your favorite combination!

FAQs

1. Can I make bibimbap ahead of time?
Yes, you can prepare components like rice, beef, and vegetables ahead of time. Just store them separately and assemble before serving.

2. Is bibimbap healthy?
Yes, bibimbap is a healthy dish as it includes a variety of vegetables, protein from meat or tofu, and carbs from rice.

3. Can I make bibimbap vegetarian?
Absolutely! Just replace the ground beef with tofu or skip the protein altogether, and increase the quantity of vegetables.

Print
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Bibimbap with Ground Beef

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A delicious and colorful Korean dish featuring ground beef, fresh vegetables, and fluffy rice.

Ingredients

Scale
  • 2 cups cooked rice
  • 1/2 pound ground beef
  • 1 cup spinach
  • 1 cup bean sprouts
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 1 egg
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Sesame seeds for garnish

Instructions

  1. Cook the rice according to package instructions.
  2. In a skillet, cook the ground beef over medium heat until browned. Season with soy sauce, salt, and pepper.
  3. In a separate pot, blanch the spinach and bean sprouts lightly in boiling water. Drain and set aside.
  4. Sauté the carrots and zucchini in a little oil until tender.
  5. Fry the egg in a non-stick pan until the yolk is cooked to your preference.
  6. To assemble, place a serving of rice in a bowl. Arrange the cooked vegetables and ground beef on top, and add the fried egg.
  7. Drizzle with sesame oil and gochujang, and sprinkle with sesame seeds.
  8. Mix everything together before eating and enjoy your bibimbap!

Notes

Serve warm and let everyone mix their own ingredients before eating. Store leftovers in airtight containers.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 80mg

Keywords: bibimbap, Korean food, ground beef, healthy recipe

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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