Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

Name: Bibimbap - Authentic Korean Mixed Rice Bowl
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 100 g beef mince ((3.5 ounces), (or other cuts)); 1 Tbsp soy sauce; 1 Tbsp sesame oil; 1 tsp brown sugar; 1/4 tsp minced garlic; 250 g spinach ((0.6 pounds)); 350 g bean sprouts; 100 g shiitake mushroom ((3.5 ounces)); 120 g carrots ((4.2 ounces, 1 small)); 1/2 tsp fine sea salt ((1/4 tsp each will be used when cooking shiitake mushroom and carrots)); 3 cups steamed rice ((3 to 4 serving portions )); 3 eggs ((3 or 4 depending on the serving portion)); Some cooking oil ((to cook the meat, mushroom, carrots and eggs – I used rice bran oil)); Some toasted seasoned seaweed (shredded (long thin cut)); 2 Tbsp gochujang; 1 Tbsp sesame oil; 1 Tbsp sugar (- I used raw sugar); 1 Tbsp water; 1 Tbsp toasted sesame seeds; 1 tsp vinegar (- I used apple vinegar); 1 tsp minced garlic

Bibimbap is an authentic Korean mixed rice bowl combining seasoned beef mince, blanched spinach, bean sprouts, sautéed mushrooms and carrots, and a deeply flavorful gochujang-based sauce that ties all components together.

🌍Korean 🏷️Bibimbap 🏷️Korean mixed rice

Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

Total

1h 30m

Servings

3

Difficulty

Hard

Est. Cost

$37–$61

Recipe Source

View original recipe

From Mykoreankitchen · by Sue Pressey

Ingredients

100 g beef mince ((3.5 ounces), (or other cuts))
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp brown sugar
1/4 tsp minced garlic
250 g spinach ((0.6 pounds))
350 g bean sprouts
100 g shiitake mushroom ((3.5 ounces))
120 g carrots ((4.2 ounces, 1 small))
1/2 tsp fine sea salt ((1/4 tsp each will be used when cooking shiitake mushroom and carrots))
3 cups steamed rice ((3 to 4 serving portions ))
3 eggs ((3 or 4 depending on the serving portion))
Some cooking oil ((to cook the meat, mushroom, carrots and eggs – I used rice bran oil))
Some toasted seasoned seaweed (shredded (long thin cut))
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar (- I used raw sugar)
1 Tbsp water
1 Tbsp toasted sesame seeds
1 tsp vinegar (- I used apple vinegar)
1 tsp minced garlic

21 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Prepare and cook ingredients as below. - For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.- Mix the bibimbap sauce ingredients in a bowl.- Cook spinach and bean sprouts per linked recipe.- Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.- Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)- Make fried eggs. (While sunny side up is common, you can make them per your preference.)
2
Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.
3
To eat, mix the ingredients in the bowl, and enjoy!

Was this recipe helpful?

Tips & Notes

Pro tips

Blanch spinach and bean sprouts separately in salted boiling water for 1–2 minutes each, then squeeze out excess moisture to prevent a watery bowl.
Season each vegetable and the beef individually with soy sauce and sesame oil as you cook — this builds layered umami rather than relying only on final sauce.
Sauté mushrooms and carrots over medium-high heat until they develop light color and caramelized edges for deeper flavor.
Serve bibimbap in a warm bowl so components stay at ideal temperature; mix vigorously with the sauce right before eating to combine all flavors.

Substitutions

Beef mince → Ground pork or ground chicken (season identically)
Shiitake mushrooms → Cremini or oyster mushrooms (same cooking method)
Spinach → Kale or Swiss chard (blanch 2–3 minutes)
Bean sprouts → Julienned zucchini or broccoli florets (blanch or lightly stir-fry)

Storage & make-ahead

Store cooked components separately in airtight containers in the fridge for up to 2 days; reheat rice and vegetables gently before assembling, and add fresh sauce just before serving.

Common Questions

What does bibimbap mean?

Bibimbap (비빔밥) means 'mixed rice' in Korean — 'bibim' (mixed) and 'bap' (rice). You stir all ingredients together with the sauce before eating.

Can I make bibimbap ahead of time?

Prepare components (cooked rice, seasoned vegetables, beef) separately and store in the fridge for up to 2 days. Assemble and add sauce just before serving to keep textures intact.

What can I substitute for beef mince?

Ground pork, ground chicken, or tofu (pressed and pan-fried) work well. Maintain the same soy-sesame-garlic seasoning.

Is bibimbap vegetarian?

Yes — omit the beef and double the mushroom and vegetable portions. The gochujang sauce and sesame oil provide savory depth without meat.

How do I know when the vegetables are properly cooked?

Spinach should be tender but not mushy (blanch 1–2 minutes); sprouts stay crisp-tender (blanch or stir-fry briefly); mushrooms and carrots should be soft but hold their shape.