Bibimbap Bowls

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.

Course Savory

Cuisine Korean

Keyword beef, Bibimbap, Bibimbap Bowls, korean Bibimbap, korean food, mushrooms, rice, rice bowls, vegetables

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 809kcal

Author Elizabeth Van Lierde

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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