Bibimbap Recipe
5/5 - (1 vote)

$10.66 RECIPE / $2.67 SERVING

With more flavor, texture, and color than you can shake a stick at, bowl meals provide everything you need in one bowl.

However, the more I prepare bowl meals, the more they resemble Bibimbap, the progenitor of bowl meals. If you have not yet discovered the awesomeness of bibimbap, continue reading for more information.

While my bibimbap is not authentic, I was able to construct something sufficiently comparable to satisfy my craving.


Food: Bibimbap
Source: The Pioneer Woman

Bibimbap is a Korean cuisine consisting of rice, veggies, meat, egg, and a variety of toppings. The dish is cooked in a stone bowl so that the bottom becomes wonderfully crispy, giving, even more, color and texture. It is the most delicious bowl dish available.


As previously said, I lacked the typical bibimbap components and equipment, so I was forced to improvise.

I lacked a stone bowl, thus I had to forego the crispy rice bottom. In addition, I was out of gochujang, so I lacked that deliciously salty-spicy-sweet sauce to drizzle on top.

Individualize your BIBIMBAP.

You can add or omit items from this dish as you see fit. If you take a few extra minutes to pickle your carrots and cucumbers for bibimbap, you will not regret it.

Here you may discover instructions for pickling carrots, and this cucumber salad can serve as a guide for the cucumbers.

Although there appears to be a lot going on in this bowl, I assure you that it is quite simple and quick to make. If I hadn’t stopped every few minutes to take photos, I could have definitely prepared the bowl ingredients in about 30 minutes!


Bibimbap is an ideal dish for supper prep.

Simply put around four bowls at a time into resealable containers and refrigerate the lunches for on-the-go consumption. You may cook one egg daily or replace a hard-boiled egg with a fried egg with a runny yolk.


This vibrant and adaptable bowl is my straightforward take on Bibimbap, a delicious Korean rice bowl dish.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4



  • 4 cups cooked jasmine rice ($0.75)


  • 1/2 Tbsp. cooking oil ($0.02)
  • 6 cups fresh spinach, loosely packed ($1.72)
  • 1 tsp toasted sesame oil ($0.11)
  • Pinch of salt ($0.02)


  • 1/2 lb ground beef ($1.99)
  • 2 Tbsp. chili garlic sauce ($0.13)
  • 1 Tbsp. soy sauce ($0.09)
  • 1 Tbsp. brown sugar ($0.04)


  • 1 carrot ($0.11)
  • 1 cucumber ($1.69)
  • 2 green onions ($0.21)


  • 4 large eggs ($1.08)
  • 1/4 cup kimchi ($0.82)
  • 1 Tbsp. sesame seeds ($0.08)


  1. Start by cooking the rice if it is not already done, then prepare the remaining ingredients as the rice cooks. Four cups of cooked rice are required.
  2. Prepare the spinach for sautéing next. Add the cooking oil to a large skillet that has been heated over medium heat. Add the fresh spinach to the pan after coating it with oil. Just until wilted, sauté the spinach for a few minutes. Season with a dash of salt and drizzle with sesame oil. Transfer the spinach from the pan to a clean bowl.
  3. Add the ground meat to the spinach-cooking skillet. Add the chili garlic sauce, soy sauce, and brown sugar to the steak when it has fully browned. Stir and simmer for approximately one minute, or until the beef is well coated with the sauce and the ingredients are uniformly distributed. Turn off the stove.
  4. Prepare the freshly harvested produce. Using a cheese grater with big holes, peel and shred the carrot. Cut the cucumber and green onions into thin slices.
  5. Fry or soft-boil four large eggs (or as many bowls as you intend to consume at once). When meal preparing, prepare eggs daily.)
  6. To assemble the bowls, add 1 cup of cooked rice, 1/4 cup of cooked spinach, 1/4 cup of ground beef, some sliced cucumber, shredded carrots, a cooked egg, and a tablespoon or so of kimchi to each bowl. Garnish with chopped green onions and sesame seeds. Just divide the ingredients evenly or as you see suitable.


  • Serving: 1 Serving
  • Calories: 327.55 kcal
  • Carbohydrates: 20.83 g
  • Protein: 12.58 g
  • Fat: 11.45 g
  • Sodium: 1003.28 mg
  • Fiber: 3.13 g

Each mouthful of a bowl meal provides a unique combination of a little of this and a little of that. No two mouthfuls are identical!


Food: Bibimbap
Source: The Pioneer Woman
  1. Cook your jasmine rice first so you can prepare the remaining items while it cooks. We need four cups of cooked jasmine rice.
  2. In a large skillet, heat 1/2 tbsp. of cooking oil over a medium burner. Add 6 cups of spinach and cook just until wilted (this only takes 2-3 minutes). Once the kale has wilted, sprinkle it with 1 tsp of toasted sesame oil and a teaspoon of salt. Stir to combine ingredients.
  3. I use toasted sesame oil, which is produced by toasting sesame seeds prior to pressing. Toasting the seeds imparts a very nutty flavor. It is most effective as a finishing oil (after cooking), and a small amount goes a long way. Some products may not explicitly state “toasted” on the label, but you can tell it’s toasted by its darker brown hue and the fact that it’s typically sold in a very small bottle. Untoasted regular sesame oil is less expensive, typically comes in larger bottles, and has a pale straw hue. You can typically buy this in the international foods section of big supermarkets.
  4. Remove the spinach from the pan and add a half-pound of ground meat. I didn’t need to add additional oil to my skillet for the beef because the spinach had left behind enough oil. Then, add 2 tablespoons of chili garlic sauce, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Stir and cook for a further 1 to 2 minutes, or until everything is thoroughly combined and cooked through. Take the beef away from the fire.
  5. I utilized this chili garlic sauce. It is extremely affordable and may be utilized in numerous sauces and marinades. It is essentially a coarse mixture of red chilies, garlic, and vinegar. You can also add sambal or Sriracha in a pinch.
  6. Prepare the fresh vegetables lastly. Peel and shred one carrot (I use a large-holed cheese grater). One cucumber and two green onions are sliced. Make careful to thinly slice the cucumbers. You can cook your egg(s) at this time. I recommend frying or gentle boiling in order to achieve a runny yolk.
  7. And then simply combine everything in a bowl. There is no hard and fast rule about the amounts of the components; simply split them evenly or as you see fit. Begin with one cup of rice, followed by one-fourth of the meat, one-fourth of the spinach, some shredded carrots, some sliced cucumber, and approximately one tablespoon of kimchi. Then, simply garnish with green onions and sesame seeds, and you’re done!

Seriously. Best. Meal. Ever.