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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
For the Bowls:
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
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!