Korean Beef Bibimbap with Beef, Cabbage, Carrots, Zucchini & Egg
30 Minute Meal,  Main Entree,  My Kitchen

Korean Beef Bibimbap

Korean Beef Bibimbap

Korean Beef Bibimbap with Beef, Spinach, Bean Sprouts, Carrots, Avocado & Egg


  • Ground beef, 4-5oz per person (very thinly sliced beef or chicken will work as well,
  • Veggie can be any of your favorites, in the picture was zucchini, carrots and cabbage. Mushroom, bean sprouts, spinach can be really good options as well.
  • Egg, 1 per person
  • Rice, cooked
  • 1 clove of garlic, minced
  • 2 green scallions chopped
  • 3 Tsp Soy sauce, 1 tsp red wine vinegar (or white wine vinegar), 2 Tsp honey, 2 Tsp Sriracha sauce
  • Salt and pepper


  1. Toss half of the chopped scallion in vinegar and let it soak for a couple minutes, add soy sauce, honey, sriracha sauce, mix well, add salt to taste
  2. Saute vegetables one type at a time, set aside
  3. Over medium high heat, cook ground beef till crispy and brown (if using sliced beef or chicken, do not over cook). Add 2 Tsp of the sauce made in step 1, add salt and pepper to taste. Use a slotted spoon to remove beef from the pan.
  4. Make sunny side up egg, leave the yolk as runny as possible
  5. Finish and plate: Put rice in a bowl (or deep plate), arrange beef, veggie on top. Drizzle with sauce and sprinkle with remaining scallion; place one egg on top
  6. Mix thoroughly before eating
Korean Beef Bibimbap with Beef, Cabbage, Carrots, Zucchini & Egg

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