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Easy Homemade Korean Bibimbap Bowl Recipe

Yields2 Servings

 2.50 cups Cooked White Rice
 4 cups spinach
 3 cups bean sprouts
 1 cup shredded carrots
 ½ cup kimchi
 2 eggs
 2 cups bulgogi
 2 cups sliced mushrooms
 1 cup sliced cucumbers

Stir cucumber slices in a tbsp of Gochujang and set aside. Repeat same steps with carrot slices.


Boil 2 cups of water and add spinach; cook until spinach is bright green, for 2 to 3 minutes. Drain spinach, set spinach in a bowl, add soy sauce and set aside. Repeat same steps with bean sprouts.


Saute mushroom in frying pan for five minutes. Place in a bowl and set aside.


To Cook Bulgogi: cook beef in a clean nonstick frying pan over medium heat and set aside. In a separate frying pan, heat 1 teaspoon olive oil over medium-low heat and fry the eggs, cooked to your liking.


To assemble the bibimbap bowl, divide cooked rice into 2 serving bowls; add in half of the spinach, carrots, cucumber, mushrooms, kimchi (if you have it), and bean sprouts. Top with bulgogi beef and fried egg. Drizzle 1 tsp of sesame seed oil and gochujang sauce to your liking.

Nutrition Facts

Serving Size 2 Large Bowls

Servings 2