Best Korean Bibimbap
A vibrant Korean rice bowl with stir-fried vegetables, marinated meat, and a spicy gochujang sauce. This korean-inspired asian (vegetarian) ready in about 55 minutes pairs short-grain rice, ground beef, (fresh) spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups short-grain rice
- 1 lb ground beef
- 1 cup (fresh) spinach
- 1 cup (julienned) carrots
- 1 cup (diced) zucchini
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 block (cubed) tofu
- 2 tbsp (chopped) green onions
- 1 tsp sriracha
Instructions
- Step 1: Cook 2 cups short-grain rice according to package instructions, then let cool to room temperature.
- Step 2: In a large skillet, cook 1 lb ground beef over medium-high heat until browned, breaking into small pieces. Add 1 tbsp soy sauce and 1 tsp sesame oil, stirring to coat.
- Step 3: Add 1 cup spinach, 1 cup carrots, and 1 cup zucchini. Sauté for 5 minutes until the vegetables are tender but still crisp.
- Step 4: Stir in 2 tbsp gochujang paste and 1 tsp sriracha. Cook for 2 minutes until the sauce thickens and coats the vegetables.
- Step 5: In a bowl, combine the cooked rice, vegetable mixture, and 1/2 block tofu. Garnish with 2 tbsp chopped green onions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Korean Bibimbap take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Korean Bibimbap?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.
Can I substitute ingredients in Best Korean Bibimbap?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Korean Bibimbap for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best Korean Bibimbap vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
