Korean Beef Bibimbap Bowls ( The quick and easy weeknight version)


2 pounds lean ground beef 1/2 cup soy sauce 1/4 cup brown sugar 1 tbsp sesame oil 8 cloves garlic - minced 2 tbsp sesame seeds 1 bunch green onion chopped olive oil

1/4 cup cornstarch plus 1 tablespoon 4 cups cooked white rice kimchi to taste

Washed and thinly sliced cabbage EVOO 1.5 cups fresh spinach chopped soy sauce 1 box mushrooms - sliced 4 large eggs 1 cup Pickled Red Onions 1/4 cup toasted sesame seeds 1/4 - 1/2 cup gochujang (Korean hot pepper paste)

2 tsp Apple cider vinegar


For the Korean Beef (Bulgogi)

mix the beef with 1/2 the soy sauce and cornstarch. Mix it really well.

When ready to cook, heat a large cast iron skillet on med high heat and add the beef, soy sauce, 1/4 cup gochujang paste, brown sugar, sesame oil & garlic & cook till done

For the rice:

cook rice with fresh ginger and salt in the water. When done slice green onions and fold it in divide the rice between the desired number of bowls and add the beef on top of the rice

For the cabbage:

Put the shredded cabbage in a ziplock bag with some salt and apple cider vinegar 1/4 tsp sugar and shake it up and let it pickle.

For the spinach:

Heat one teaspoon of olive oil in a large skillet over medium heat. Working in batches if necessary, add the spinach to the skillet and cook until all the spinach is slightly wilted. Add some of the minced garlic to the skillet and sauté for one minute, or until the garlic is fragrant. Add half (1 tbsp) of the soy sauce to the spinach and cook for an additional minute.

Remove the spinach from the skillet, dividing among the Bibimbap rice bowls. The bowls should now be layered with rice, beef and spinach and add some pickled cabbage to the the side of the bowl. Add olive oil to a clean non-stick skillet over medium heat. Fry the eggs on one side until yolks are runny but whites are firm. Carefully transfer one egg to each bowl and sprinkle with sesame seeds. and serve immediately. Enjoy! Take a picture and help me provide you with more recipes by tagging me

***The pictures do not have the wilted spinach. My kids do not like their spinach cooked at all. It's so much more flavorful when you wilt it, but you gotta do what you gotta do to get the kids to eat their veggies :)