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Korean Style Mixed Rice Bowls (Bibimbap)

April 3, 2019 by Keri 3 Comments

These Korean style mixed rice bowls (AKA bibimbap) are a fun way to eat my Instant Pot Korean beef! Toss in some crisp veggies, sautéed mushrooms, a fried egg, kimchi, and a delicious gochujang mayo for the ultimate bowl. 

Remember that tasty Korean beef from last week? Well here is one of my favorite ways to enjoy it: Korean style mixed rice bowls. AKA bibimbap.

Bibimbap is just a mixed rice bowl common in Korean cuisine. You can really make these with whatever stuff you’ve got in your fridge. However, I decided to make a few easy vegetable components to add along with the beef, plus a fried egg and the most delicious sauce for drizzling over top.

Now, I’m not claiming that these are authentic by any means, but seriously this is one of my new favorite things to eat. All of the flavors and textures are simply amazing. Plus, my research on bibimbap revealed that raw meat and eggs are common and there’s no way I’m game for that.

A lot of the Korean bloggers I came across also said it’s a way they use up their leftovers and that bibimbap can be made with whatever you love. So, here’s my version!

First up is the beef, which is super easy and made in the Instant Pot. (Or, you could easily make it in the slow cooker!) Then we lay that over some cooked rice.

And now we get creative with the fun add-ins:

  • Sesame Cucumbers: sliced cucumbers tossed with sesame oil, rice vinegar, and black sesame seeds.
  • Carrot-Spinach Salad: toss the veggies with rice vinegar and sesame oil
  • Garlic shiitake mushrooms: sauté sliced shiitakes in a little bit of oil and lots of garlic
  • Fried egg: everything is better with one!
  • Kimchi: a common Korean side that I’m now obsessed with.
  • Gochujang mayo: a chili flavored mayo with some vinegar and lime added. It’s definitely not traditional, but it’s super delish.

My mouth waters just talking about these rice bowls and I already can’t wait to make ’em again.

I should also mention you can take all of these ingredients and roll ’em up in a big flour tortilla for the best burrito of your life. Just sayin’.


Print
Korean Style Mixed Rice Bowls (Bibimbap)
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 
These Korean style mixed rice bowls (AKA bibimbap) are a fun way to eat my Instant Pot Korean beef! Toss in some crisp veggies, sautéed mushrooms, a fried egg, kimchi, and a delicious gochujang mayo for the ultimate bowl.
Serves: 4
Ingredients
For the Bowls:
  • 1 Recipe Korean Style Beef (Bulgogi)
  • 2 Cups Cooked White Rice, ~1 ½ Cups Uncooked
  • 4 Fried Eggs
  • Jarred Kimchi
  • Scallions, for garnish
Spinach & Carrot Salad:
  • 3 Cups Baby Spinach, thinly sliced
  • 1 Cup Shredded Carrots
  • 1 Teaspoon Rice Vinegar
  • 1 Teaspoon Sesame Oil
  • Salt & Pepper, to taste
Sesame Cucumbers:
  • 4 Small Snacking Cucumbers, thinly sliced
  • 1 Teaspoon Rice Vinegar
  • 1 Teaspoon Sesame Oil
  • Salt & Pepper, to taste
  • Black Sesame Seeds, a few sprinkles
Garlic Shiitake Mushrooms:
  • 1 8 oz. Container Shiitake Mushrooms, sliced
  • 1 Tablespoon Oil, peanut or canola
  • 2 Large Garlic Cloves, finely minced
  • Salt & Pepper, to taste
Gochujang Mayonnaise:
  • ¼ Cup Mayonnaise
  • 2 Teaspoons Gochujang
  • 1 Teaspoon Rice Wine Vinegar
  • Salt & Pepper
Instructions
For the Spinach & Carrot Salad:
  1. Toss all of the ingredients in a small bowl to combine. Set aside.
For the Sesame Cucumbers:
  1. Toss everything in a small bowl and set aside.
For the Mushrooms:
  1. Heat a small skillet over high heat and add the oil and garlic. Once sizzling, stir in the mushrooms and sauté until softened and lightly browned. Season with salt and pepper.
For the Mayo:
  1. Mix the mayo, gochujang, vinegar, salt, & pepper in a small bowl until well combined.
For the Bowls:
  1. Build your bowls as desired layering your rice with the beef, veggies, a fried egg, a few drizzles of sauce, and top it off with kimchi and scallions. Enjoy!

You May Also Enjoy:

  • Southwest Brown Rice Salad
    Southwest Brown Rice Salad
  • Blackened Salmon with Orange Salsa
    Blackened Salmon with Orange Salsa
  • 5 Ingredient Slow Cooker Chipotle Chicken
    5 Ingredient Slow Cooker Chipotle Chicken

Filed Under: Comfort Food, Dairy-Free, Dinner, Gluten-Free, Healthy Choices, Instant Pot, Meat & Poultry

« Instant Pot Korean Beef (Bulgogi)
Korean Beef Tacos »

Lovely comments

  1. Shams says

    April 21, 2019 at 3:49 pm

    Hi Keri,

    It looks delicious, pretty, easy and healthy. Definitely going to try! I think, my family would love it. What happens if I leave out the Sesame Oil?
    Shams recently posted…Nutri Ninja Auto IQ Reviews, A powerful compact blender for a healthy lifeMy Profile

    Reply
  2. matin says

    February 22, 2023 at 11:14 pm

    your Korean-style mixed bowl recipe is looking so nice and tasty. It is also easy to make. I will try to cook it. keep sharing such recipes. Thanks

    Reply

Trackbacks

  1. Instant Pot Korean Beef (Bulgogi) - Fashionable Foods says:
    April 10, 2019 at 1:57 pm

    […] in our house! This Korean inspired beef is delicious as is with some rice and kimchi, or use it in bibimbap (a mixed rice bowl). Or, you can go the fusion route and make tacos or […]

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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