Korean Style Mixed Rice Bowls (Bibimbap)

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!