Korean Bibimbap with Spicy Kimchi
A vibrant Korean dish featuring sautéed vegetables, marinated beef, and fermented kimchi. This korean-inspired asian ready in about 55 minutes pairs rice, spinach, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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
- 1.5 cups rice
- 1 cup spinach
- 1 medium carrots
- 1 medium zucchini
- 1 lb beef short rib
- 1 cup kimchi
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Cook rice according to package instructions, then let cool slightly.
- Step 2: Slice carrots into julienne strips, julienne zucchini, and shred spinach.
- Step 3: In a bowl, mix 1 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp sesame oil, and 1 tbsp water to make a marinade. Add beef short rib and marinate for 15 minutes.
- Step 4: Heat 1 tbsp sesame oil in a skillet. Add beef and cook for 5 minutes per side until browned. Remove and set aside.
- Step 5: In the same skillet, add kimchi and sauté for 2 minutes until softened. Add vegetables and stir-fry for 5 minutes until tender-crisp.
- Step 6: Toss rice with vegetable mixture, then top with cooked beef and kimchi. Garnish with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean Bibimbap with Spicy Kimchi 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 Korean Bibimbap with Spicy Kimchi?
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 rice from drying out.
Can I substitute ingredients in Korean Bibimbap with Spicy Kimchi?
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 Korean Bibimbap with Spicy Kimchi for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Korean Bibimbap with Spicy Kimchi?
Korean asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
