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Bibimbap Korean Bowl
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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
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.