Bibimbap bowls are the perfect solution for meal-prep, eating on the go, or even a quick work from home lunch. Ready in less than an hour, these delicious Korean rice bowls are full of your favorite veggies and fresh flavors.
Bibimbap Bowls
Bowl meals have become so much more popular over the past year — from veggie bowls, to smoothie bowls, to burrito bowls — you name it! Personally, I am VERY happy about this trend. Bowl recipes are versatile and easy to customize to taste or dietary need. Not to mention they are absolutely beautiful and (usually) pretty healthy with all of the natural ingredients mixed in.
These bibimbap bowls are probably my favorite category in the bowl meal trend. Translating literally to “mixed rice,” this mouthwatering dish includes the best flavors of Korean cuisine. Plus, they are SO EASY to meal prep! I like to make each bowl a little different each day — one a little spicier with jalapeños, one filled with proteins like egg and meat, and one veggie packed. Meal prep doesn’t need to be boring, after all.
Why you’ll love these Bibimbap Bowls
- It’s endlessly versatile. Bibimbap is literally just a bowl of rice with your favorite ingredients mixed in — plus the delicious Korean spices. Have a picky eater who doesn’t like spinach? They can have a bowl without it and everyone else can enjoy! Is not everyone vegetarian? Totally fine — let the meat be an add-on option for a self-serve style dinner. The possibilities really are endless.
- It’s super quick. Depending on how many ingredients and toppings you choose to add and prepare, making bibimbap bowls is actually pretty quick. And if you’re making it for meal prep, lining up bowls of rice and just adding toppings is also a nice “assembly line” process.
- It’s great leftovers. I know, I know, I keep talking about meal prep and leftovers, but it really is GREAT the day (or next day) after. Personally, I like to prep ingredients at the beginning of the week, then when I want a quick lunch, I make some minute-rice and add my pre-made toppings. Quick and delicious.
Tips & Tricks
- Prep veggies first. I always like to prep my veggies first, then arrange them in small bowls or containers. It makes constructing the actual bibimbap bowls super easy, and I tend to like the “self-customization” this set up offers to myself, family and guests.
- Make it vegetarian. This bibimbap bowl recipe tastes just as great (maybe even better) sans meat! Throw in some tofu or load up on sautéd veggies — either way, this Korean rice bowl won’t disappoint.
- Add some heat. When I want a little spice in my bibimbap bowls, I add just a tiny bit of chili powder when sautéing the veggies or meat. If you’re really wanting more heat, you can always add in some jalapeños or a sautéd chili. Remember though, less is usually more!
Ingredients for Bibimbap Bowls:
For beef marinade:
- Beef loin
- Minced garlic
- Soy sauce
- Honey
- Sriracha
- Sesame oil
For veggies and rice:
- White rice
- English cucumbers
- Rice vinegar
- Sesame oil
- Carrots
- Zucchini
- Spinach leaves
- Shiitake mushrooms
- Bean sprouts
For toppings:
- Eggs
- Sesame seeds
- Green onions
How to make Bibimbap Bowls:
Step 1: Marinate beef. In a medium bowl mix together thinly sliced beef, garlic, soy sauce, honey, and sriracha until the beef is well coated. Cover and marinate for 30 minutes while preparing rice and veggies.
Step 2: Cook rice. Boil rice according to package directions for bibimbap bowls. While rice is boiling, begin to prep veggies.
Step 3: Prep veggies. In a small bowl combine english cucumbers with rice vinegar and sesame oil. Set aside to marinate.
Step 4: Sauté veggies. Heat ½ tsp sesame oil in a wok or skillet over medium heat. Sprinkle each vegetable with a small sprinkle of kosher salt. Saute carrots for 2-3 minutes or until they begin to soften. Remove carrots and repeat with ½ tsp sesame oil and zucchini sticks. Remove zucchini and repeat with ½ tsp sesame oil and mushrooms and cook for 1-2 minutes. Remove zucchini and repeat with ½ tsp sesame oil and bean sprouts and cook for 1-2 minutes. Remove mushrooms and add in remaining sesame oil and spinach, saute for 30 seconds or until the spinach has wilted. Keep vegetables warm for bibimbap bowls.
Step 5: Caramelize beef. Add in 2 tsp sesame oil and marinated beef strips to the pan. Cook on medium-high heat for 3-4 minutes or until the meat has cooked through and caramelized on the outside.
Step 6: Fry eggs. Crack two eggs in a non-skillet pan and fry to taste.
Step 7: Assemble bowls. Assemble rice at the bottom of the bibimbap bowls. Top evenly with vegetables, beef, marinated cucumbers and fried egg. Top with sesame seeds and green onions before serving.
Looking for more quick and easy dinner recipes? Give the a try!
- Salmon Stir Fry
- Creamy Mushroom Gnocchi
- Grilled Lemon Chicken
- Chili Garlic Noodles
- Vegan Corn Chowder
Other rice bowl recipes to try:
- Chipotle Style Healthy Chicken Burrito Bowls
- DIY Easy Homemade Poke Bowls
- Pineapple Chicken Teriyaki Bowls
Bibimbap Bowls
ingredients
For beef marinade:
- Beef loin very thinly sliced
- 2 tsp Minced garlic
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 2 tsp Sriracha
- 2 tsp Sesame oil
For rice:
- 4 cups Cooked white rice
For veggies:
- 2 English cucumbers thinly sliced
- ½ tsp Rice vinegar
- 1 tsp Sesame oil
- 2 Carrots peeled and thinly sliced
- 2 Medium zucchini thinly sliced
- 2 cups Spinach leaves
- 8 Shiitake mushrooms
- 2 cups Bean sprouts
- 2 ½ tsp Sesame oil divided
For toppings:
- 4 Fried eggs
- Sesame seeds for topping
- Green onions for topping
instructions
- In a medium bowl mix together thinly sliced beef, garlic, soy sauce, honey, and sriracha until the beef is well coated. Cover and marinate for 30 minutes while preparing rice and veggies.
- Boil rice according to package directions. While rice is boiling, begin to prep veggies.
- In a small bowl combine english cucumbers with rice vinegar and sesame oil. Set aside to marinate.
- Heat ½ tsp sesame oil in a wok or skillet over medium heat. Sprinkle each vegetable with a small sprinkle of kosher salt. Sauté carrots for 2-3 minutes or until they begin to soften. Remove carrots and repeat with ½ tsp sesame oil and zucchini sticks. Remove zucchini and repeat with ½ tsp sesame oil and mushrooms and cook for 1-2 minutes. Remove zucchini and repeat with ½ tsp sesame oil and bean sprouts and cook for 1-2 minutes.Remove mushrooms and add in remaining sesame oil and spinach, sauté for 30 seconds or until the spinach has wilted. Keep vegetables warm.
- Add in 2 tsp sesame oil and marinated beef strips to the pan. Cook on medium-high heat for 3-4 minutes or until the meat has cooked through and caramelized on the outside.
- Fry eggs in a non-stick skillet to taste.
- Assemble rice at the bottom of the bowl. Top evenly with vegetables, beef, marinated cucumbers and fried egg. Top with sesame seeds and green onions before serving.
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