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Beef bibimbap (Korean rice bowl)

Published: 8 Oct 18
Updated: 18 Mar 24

A filling bowlful of rice with colour, texture and great taste that’s ready in minutes – give your taste buds a treat with this bibimbap recipe for one.

Try making your own vegan-friendly kimchi.

Easy
June 2018

Test kitchen approved

Serves 1
Hands-on time 15 min

A filling bowlful of rice with colour, texture and great taste that’s ready in minutes – give your taste buds a treat with this bibimbap recipe for one.

Try making your own vegan-friendly kimchi.

Dairy-free recipes

Nutrition: per serving

Calories: 679kcals
Fat: 35.3g (10.7g saturated)
Protein: 38.4g
Carbohydrates: 50g (11.9g sugars)
Fibre: 6.1g
Salt: 3.2g

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Ingredients

100g British beef mince
1 garlic clove, crushed
1 tbsp white wine vinegar
1 tbsp gochujang paste (Korean fermented soybean chilli paste, from most large supermarkets), sriracha or similar chilli sauce, plus extra to serve
1 tbsp soy sauce
Toasted sesame oil for frying
200g pack stir-fry vegetables
60g baby leaf spinach
1 large free-range egg
130g pouch steamed basmati rice
Sesame seeds to serve
Kimchi to serve (optional; we like Kim Kong kimchi from Planet Organic and Amazon Fresh)

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Method

Using a wooden spoon, combine the beef mince, garlic, vinegar, gochujang and soy sauce in a medium bowl. Heat a glug of sesame oil in a wok or frying pan over a medium heat. Add the mince and stir fry over a high heat for 4-5 minutes until browned and cooked through, then transfer to a plate.
Wipe out the pan, add another splash of sesame oil, add the stir-fry vegetables and cook, stirring, over a high heat for 3-4 minutes until starting to soften. Add the spinach and a splash of water and cook for 2-3 minutes until wilted.
Transfer the vegetables to a bowl. Heat another splash of sesame oil in the same pan, then crack in the egg and fry for 3-4 minutes until the white is set and crisp at the edges. Meanwhile, heat the rice according to the pack instructions.

Put the rice in a shallow bowl, top with the beef mince and vegetables, followed by the fried egg. Drizzle with a little extra gochujang (or other chilli sauce), thinned with a little hot water, sprinkle with sesame seeds and serve with kimchi alongside, if using.