Bibimbap Korean Bowl

Bibimbap Korean Bowl

A Taste of Tradition

Bibimbap has its roots in Korea’s culinary heritage, with a history that dates back centuries. Originally enjoyed as a royal dish, bibimbap has transformed over time into a popular comfort food that reflects the essence of Korean cuisine—diverse, harmonious, and full of life. The name itself, “bibimbap,” speaks to the preparation process: mixing rice and various toppings together to create a symphony of flavors and textures in each bite.

A Modern Twist

Our version of bibimbap showcases a flavorful meat component that will satisfy even the heartiest appetites. Ground turkey (or beef, if you prefer) is combined with a medley of aromatic ingredients, including sweet bell peppers, white onions, minced garlic, fresh ginger, and an array of savory and sweet sauces. The blend of soy sauce, rice vinegar, sesame oil, and Korean red pepper paste (gochujang) creates a harmonious marinade that infuses the meat with a complex umami profile. The bowl truly comes to life with an artful arrangement of vegetables and a complex, spicy Classic Gochujang Bibimbap Sauce drizzled over the top. Don’t worry, there is also a Non-Spicy Bibimbap Sauce option!

Ingredients in the Bibimbap Korean Bowl:

Bibimbap Meat:

• Ground turkey (or ground beef): Either option of meat can give you a lean protein for this meal. I prefer a 50/50 blend.
• Sweet bell pepper: The red bell pepper is the best color choice for this dish, but orange and yellow will taste just the same! If you want the peppers and onions to be disguised in the meat, dice them small to allow them to blend in.
• White onion: Yellow onion would also be a good choice for this ingredient.
• Spices: Sea salt, Black pepper, Fresh garlic, Fresh ginger: It’s important to use fresh ginger. Powdered ginger actually has a different flavor profile!
• Soy Sauce: You can substitute with tamari sauce or coconut aminos.
• Fish Sauce: This is an ingredient you could leave out if you just don’t care for the taste of fish sauce. However, adding fish sauce to this meat truly enhances the umami flavor profile characteristic of classic Bibimbap, and in my opinion, should be added to this recipe.

Gochujang Bibimbap Sauce:

• Coconut sugar: A substitute can be brown sugar, but coconut sugar has a lower glycemic index.
• Rice Vinegar: Rice vinegar is typically used in Asian foods. It is created from fermented rice, as opposed to white vinegar’s creation from fermented grain. Rice vinegar is less tangy and acidic and has a subtle sweetness.
• Sesame Oil: The sesame flavor profile is important for this recipe. You could substitute a neutral flavored oil, but would miss some of the flavor complexity this ingredient adds. Plus, health benefits include: heart-healthy fats, inflammation reduction, and skin protection from sun damage (according to webMD).
• Gochujang Paste: This is a Korean red pepper paste, pronounced “go choo JANG.” It’s a less sweet and more paste-like than chili garlic sauce. It also has a sour edge to it. Siracha sauce is a good substitute, but chili garlic sauce can also work.
• Toasted sesame seeds: This ingredient is found in the Asian section of the grocery store.
• Fresh garlic: Garlic is an important, essential spice in Korean food. Minced garlic is conveniently purchased in bottles at the grocery store.

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Veggies for the Bowl:

• Romaine lettuce, Green or Savoy cabbage, Spinach: These three leafy greens are shredded and combined together into a bowl. So many vitamins and minerals in one place!
• English cucumber: This variety of cucumber has few seeds in the center and are the perfect addition to this bowl. Leave the peel on and slice them very thin for this dish.
• Carrots: Match-stick cut or thin-sliced is preferred for the carrots in this bowl.
• Bean sprouts: This is an optional ingredient because it is often hard to find fresh bean sprouts. When do find fresh bean sprouts, this is the perfect recipe to use them in!
• Green onions: A subtle flavor for topping this Korean bowl.
• Cilantro: Amazing that cilantro is so commonly used in Asian food, as well as Mexican food. What a versatile herb!

Other ingredients for the Bowl:

• Steamed white or brown rice: You can choose you favorite preference for rice. Depending on if you are cutting carbs or adding carbs will determine how much rice you need for this recipe.
• Avocado: Slices of avocado on top of this bowl are pleasing in looks and taste. Don’t miss the opportunity!
• Fried egg: This ingredient is very traditional and best with a runny yolk. You can cook the fried egg how you prefer.
• Jalapenos: This option adds a little spicy kick. Cut them thin and round.

How to Make the Bibimbap Korean Bowl:

Savory and Spicy Bibimbap Meat:

To begin, craft a succulent Bibimbap Meat that forms the heart of our dish. The choice of ground turkey or beef offers a lean protein base. Sweet bell peppers and finely diced white onions contribute both color and depth. Salt and pepper, plus minced garlic, fresh ginger, and coconut sugar, flavors the meat incredibly well. The fusion of soy sauce, rice vinegar, sesame oil, and gochujang—a Korean red pepper paste—infuses the meat with an irresistibly bold and slightly spicy essence.

Creating the Bowl:

Assembling the Bibimbap Korean Bowl is where colors and textures converge. A bed of shredded romaine lettuce, green cabbage, and fresh spinach forms the base, providing a crisp and vibrant foundation. A generous mound of steamed white or brown rice takes its place. The star of the show, the Bibimbap Meat offers a tantalizing contrast to the freshness of the greens. English cucumber, thinly sliced, adds a refreshing crunch. Delicate strips of carrots and optional bean sprouts contribute visual appeal and earthy sweetness. Slices of avocado provide a luxurious creaminess, while sunny-side-up eggs with runny yolks add a rich and velvety dimension.

The Toppings and Sauces:

This Korean Bowl includes toppings and sauces that elevate the flavors. Sliced green onions and freshly chopped cilantro offer vibrant freshness, while toasted sesame seeds provide a satisfying crunch. Sliced fresh jalapeños and a drizzle of sriracha or sriracha mayo adds a tantalizing punch.

The Gochujang Bibimbap Sauce, a blend of gochujang paste, coconut sugar, sesame oil, lends a spicy undertone to the dish. The Non-Spicy Bibimbap Sauce, with its blend of soy sauce, coconut sugar, toasted sesame seeds, offers a soothing alternative.

Healthy or Hearty Options:

This recipe offers two variations. A “Less Rice” version: use more of the lettuce, cabbage, and spinach blend as the foundation of the bowl. Then add just a small scoop of rice, the Bibimbap Meat, and an arrangement of vegetables. Crown the bowl with an indulgence of the Gochujang Bibimbap Sauce and a sunny-side-up egg. A heartier “More Rice” version: use rice and vermicelli noodles as the base of the bowl. Top with Bibimbap Meat and a bountiful array of vegetables. Adorn the top with the allure of the Gochujang Bibimbap Sauce, sunny-side-up egg, and an orchestra of toppings.

Our Bibimbap Bowl, a vibrant and satisfying dish, pays homage to the rich history of Korean cuisine. By combining diverse textures and bold flavors, this recipe captures the essence of bibimbap. Explore the culinary wonders of Korea from the comfort of your kitchen.

Whether you prefer the spicy or the non-spicy bibimbap sauce, this dish celebrates the joy of tradition. So, gather your ingredients, embrace the spirit of bibimbap, and savor every delightful bite of this Korean dish.

–Kim

Print Recipe

Bibimbap Korean Bowl

Bibimbap, a cherished Korean dish that translates to “mixed rice,” is known for its colorful array of ingredients and bold flavors. This Bibimbap Korean Bowl recipe captures the essence of this iconic dish, from the flavorful Bibimbap Meat to the refreshing veggies and tantalizing sauces, get ready to enjoy this beloved comfort food.

Total Time45 minutes mins

Course: Main Course

Cuisine: Asian, Healthy

Keyword: bowl, healthy, Korean, rice bowl, veggies

Servings: 4 servings

Author: Kim Melanson

Ingredients

Bibimbap Meat:

• 1 pound ground turkey (or ground beef)
• 2 cups sweet bell pepper diced
• 1 cup white onion finely diced
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 5 teaspoons minced garlic
• 2 Tablespoons fresh ginger minced
• 1 Tablespoon coconut sugar (or brown sugar)
• 2 Tablespoons soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon fish sauce
• 1 Tablespoon gochujang—Korean red pepper paste (or siracha sauce)

Bibimbap Korean Bowl: (4 servings)

• 1 ½ cups romaine lettuce shredded
• 1 ½ cups green or savoy cabbage shredded
• 1 cup fresh spinach chopped
• 2 cups steamed white or brown rice
• Prepared Bibimbap Meat (recipe above)
• 1 cup English cucumber thinly sliced or spiralized
• 2 large carrots thinly sliced or julienned
• 1 cup bean sprouts (optional)
• 1 avocado sliced
• 4 large eggs fried over easy
• 2 green onions thin sliced white and green
• 8 Tablespoons fresh cilantro leaves chopped
• Toppings: Siracha or Siracha mayo, sliced fresh jalapeno, toasted sesame seeds
• Gochujang Bibimbap Sauce (recipe below)

Classic Gochujang Bibimbap Sauce—a bit spicy:

• ¼ cup gochujang paste (or siracha sauce)
• 2 Tablespoons coconut sugar (or brown sugar)
• 2 Tablespoons sesame oil
• 2 Tablespoons water
• 2 Tablespoons toasted sesame seeds
• 2 teaspoons minced garlic
• 2 teaspoons rice vinegar (or apple cider vinegar)

Non-Spicy Soy Sauce Bibimbap Sauce:

• ½ cup soy sauce (or tamari or coconut aminos)
• 4 teaspoons coconut sugar (or brown sugar)
• 4 teaspoon toasted sesame seeds
• 2 teaspoons toasted sesame oil
• 1 teaspoon minced garlic

Instructions

Bibimbap Meat:

• Add all ingredients into a skillet on medium-high heat. Stir together while cooking. Sauté until meat is cooked through and liquid is cooked into the meat or evaporated. (Leave a little liquid in pan to keep meat moist.)

Veggies for the Bowl:

• Shred/Chop lettuce, cabbage, and spinach. Toss together in one bowl. Set aside.
• If using, blanche bean sprouts in boiling water for 5 minutes. Remove with slotted spoon and run under cold water to stop the cooking process. In same boiling water, blanche carrots for 1 minute. Remove and drain under cold water.
• Cook eggs, sunny side up, leaving the yolks runny (common way, but can cook to your preference).

Divide between 4 bowls as follows:

• Less rice version: Start with lettuce/cabbage/spinach mixture. Add a spoonful of rice and the desired amount of meat. Top with cucumbers, carrots, bean sprouts (if using), avocado slices, egg, green onions, and cilantro. Drizzle with sauce. Top with toasted sesame seeds, siracha mayo, and jalapenos (if desired). Mix all together and enjoy!
• More rice version: Start with rice and even some softened vermicelli noodles! Then add meat and all the veggies, including lettuce/cabbage/spinach. Drizzle with sauce and toppings.

Sauces:

• Combine all ingredients in a glass container. Set aside until ready to use.

  For leftovers, store either sauce in air tight container and refrigerate. Good for 1-2 weeks. Use a clean spoon to get the sauce out when needed. Stir the sauce well with a spoon prior to use.