Bibimbap Bowl
This colorful and flexible bowl is my simple interpretation of Bibimbap, a delicious Korean rice bowl meal.
Servings: 4
Calories: 511kcal
Equipment
- Medium Pot
- Large 12" skillet
- Small Skillet
Ingredients
Rice
- 4 cups cooked jasmine rice 1⅓ cups uncooked rice, $0.70*
Sautéed Spinach
- ½ Tbsp cooking oil $0.02
- 6 cups fresh spinach loosely packed, (215g, 7.5 oz.) $1.97
- 1 tsp toasted sesame oil $0.06
- ¼ tsp salt $0.01
Chili Garlic Beef
- ½ lb. ground beef $3.86
- 2 Tbsp chili garlic sauce $0.50**
- 1 Tbsp soy sauce $0.05
- 1 Tbsp brown sugar $0.04
Fresh Vegetables
- 1 carrot 155g, (1 cup grated) $0.15
- 1 English cucumber $0.98
- 2 green onions $0.21
OTHER TOPPINGS
- 4 large eggs $0.48
- ¼ cup kimchi 65g, $0.92***
- 1 Tbsp sesame seeds $0.30
Instructions
- Gather and prepare all ingredients.
- If your rice is not already cooked, begin that first and prepare the rest of the bowl ingredients as the rice cooks. You’ll need 4 cups of cooked rice.
- Prepare the sautéed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. Sauté the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season with salt. Remove the spinach from the skillet to a clean bowl.
- Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned. Drain the excess grease with paper towels.
- Then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.
- Prepare the fresh vegetables. Peel and grate the carrot using a large-holed cheese grater. Thinly slice the cucumber and slice the green onions.
- Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the eggs fresh each day.)
- Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked spinach, ¼ of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, and a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl; just divide the ingredients evenly or as you see fit.
See how we calculate recipe costs here.
Notes
*Since this recipe isn't made in a hot stone bowl, I had to sacrifice the crisp, toasted rice bottom I'd usually get if I ordered this dish at a restaurant. Instead, the rice is soft and fluffy under all the savory toppings. If you want a little crisp texture, you can press the cooked rice into a lightly oiled hot skillet for a few minutes before assembling the bowls.
**Chili garlic sauce is a chunky red chile, garlic, and vinegar condiment that adds heat and acidity to the beef. Sambal also works or you can use Sriracha. Adjust the heat of your finished bowl by adding more or less chili garlic sauce!
***Bibimbap bowls are typically made with a gochujang sauce. Gochujang is a thick Korean fermented red chile paste with a salty-spicy flavor. Kimchi doesn't replace the same thick, saucy texture, but it does add a fermented depth, crunch, and brightness. I personally like Wildbrine kimchi when I find it on sale! It's vegan and less fishy than some traditional brands, but use any kimchi you already enjoy.
Nutrition
Serving: 1serving | Calories: 511kcal | Carbohydrates: 57g | Protein: 23g | Fat: 21g | Sodium: 1010mg | Fiber: 3g