This Ground Beef Bibimbap comes together in about 30 minutes and is all cooked in one pot for a quick weeknight dinner that your family will love! Switch up the vegetables to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, this is one dish you’ll definitely want to add to your regular rotation.
Ingredient Breakdown
Ground Beef : Ground beef is going to give you the best flavor and texture for this recipe. I like to use lean beef (about 80/20) because it keeps things juicy without too much grease. You can substitute ground turkey or chicken in place of the beef if you prefer a leaner option, or even keep it meatless with some tofu or tempeh for a veggie-packed twist!
Rice : You’ll need 2 cups of cooked rice for this dish. I typically use jasmine rice for its fragrant aroma, but you could also opt for brown rice if you’re after a whole grain version! Just make sure it’s fluffy and cooked perfectly. You could even go the instant route if you’re in a hurry. Fresh or leftover rice works well here!
Spinach : Fresh or frozen spinach both work great in this recipe. I throw in 1 cup of blanched spinach for a pop of color and nutrients. If you don’t have spinach, feel free to use kale or any leafy green you have on hand. Which reminds me: you could swap in broccoli or even green beans!
Carrot : Using 1 julienned carrot adds a lovely crunch and sweetness to the bibimbap. If you happen to have pre-cut veggies, you can easily use those instead! I also love to mix it up and use bell peppers or snap peas when I want something different.
Zucchini : Adding 1 julienned zucchini not only enhances the dish’s color but also brings in even more nutrients. You can replace this with any summer squash or even shredded cabbage if that’s what you have.
Egg : I always top my bibimbap with 1 egg fried sunny-side up. It adds that creamy richness that makes every bite heavenly! But if you’re in a rush or prefer to keep it vegan, go ahead and skip the egg or use a scrambled tofu alternative.
Soy Sauce : Two tablespoons of soy sauce give the dish that salty umami kick that makes it irresistible. I prefer low-sodium soy sauce to keep the sodium levels in check, but regular works just as well. Feel free to use tamari for a gluten-free option!
Sesame Oil : A tablespoon of sesame oil adds a nutty aroma that really takes this bibimbap to the next level. You can swap it out for olive oil, but honestly, the richness of sesame oil is just unbeatable in this dish.
Garlic : You’ll want 2 cloves of minced garlic to bring an amazing flavor that will make your kitchen smell absolutely divine! Don’t skimp on this step. If you’re feeling adventurous, you could even add some ginger for an additional kick.
Salt and Pepper : A couple pinches of salt and pepper to taste are essential for balancing out the flavors. I always recommend tasting as you go so that you can adjust to your liking!
Gochujang : Finally, this dish wouldn’t be complete without a dollop of gochujang (Korean chili paste). It gives that spicy punch! You can adjust the amount based on your heat preference, or swap for sriracha if you can’t find it.
How to Make Ground Beef Bibimbap
Now that we have our ingredients, let’s get to cooking! This is where all the fun happens. Follow these easy steps, and you’ll have a fantastic dish ready to enjoy in no time.
Brown the Beef : In a skillet over medium heat, add your ground beef along with the minced garlic. Use a spatula to break up the meat as it cooks, stirring occasionally until it’s nicely browned, about 6-7 minutes. Don’t forget to scrape the yummy bits off the bottom of the pan! It’s all about building flavor.
Sauce It Up : Stir in the soy sauce and sesame oil along with a couple pinches of salt and pepper. The aromas are going to be mouthwatering! Continue cooking for another 2-3 minutes so everything melds together beautifully.
Stir in the Veggies : Next, it’s time to add the vegetables. Toss in the blanched spinach, chopped carrot, and zucchini. Stirring frequently, cook for about 4-5 minutes until the veggies are just tender. You want that vibrant color and a little crunch.
Cook the Egg : While your beef and veggies are cooking, you can fry up your egg in a separate pan. I go for sunny-side up, perfect for that golden yolk to ooze over everything!
Assemble : Now, it’s assembly time! Serve the beef and veggie mixture over a generous scoop of cooked rice. Top with your sunny-side-up egg and don’t forget that dollop of gochujang for the spice!
Why I Love This Recipe
This is my go-to recipe when I’m short on time but craving something comforting and delicious. It’s total comfort food and an easy way to pack in lots of nutrients. You know those busy days when you just want to throw something together and have the whole family dig in? This is it! And the best part is, you can use whatever you’ve got on hand, really! Last week, I made it with leftover roasted vegetables, and it was just as tasty.
If you loved this Ground Beef Bibimbap, be sure to check out my Beef and Broccoli Stir-Fry, my French-Style Beef Stew, or my Caramelized Pulled Beef Brisket!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes! You can have a wholesome dinner on the table without spending hours in the kitchen. Perfect for busy weeknights!
One Pot
This recipe is all cooked in one skillet, making clean-up a breeze. Seriously, who doesn’t love minimal dishes after cooking? Just a quick wash, and you’re done!
Customizable
The beauty of bibimbap is how flexible it is! You can easily switch up the veggies or proteins based on what’s in your fridge. This versatility makes it perfect for when you want something light but tasty.
Comfort Food
This dish is loaded with tons of flavor, and let’s not forget the joy of the runny egg topping it all off! It’s the kind of food that makes you feel good, a warm hug on your plate.
Budget-Friendly
All the ingredients are affordable and easy to find. Plus, you can use up leftovers, making it easier on your wallet!
Serving Suggestions
What to Serve With This
This dish is delightful on its own, but you can also serve it with some kimchi on the side for a spicy kick! If you have any, seaweed snacks or edamame would pair well, too.
Storage and Reheating
If you have leftovers (which is rare because it’s so good!), you can store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, reheat in the microwave without the egg for about 1-2 minutes until warmed through.
Freezer Friendly
While this dish is best fresh, you can freeze the cooked beef and veggie mixture for up to 3 months. Just separate it from the rice before freezing. When you’re ready, thaw in the fridge overnight and heat as mentioned above!
And there you have it! This Ground Beef Bibimbap is an incredibly easy, quick, and versatile recipe that your whole family will adore. Give it a try, and let me know how it turned out! Happy cooking, friends! Follow us on Pinterest for daily meal inspiration.
Ground Beef Bibimbap
Ingredients
Method
- In a skillet over medium heat, add the ground beef along with the minced garlic. Cook, breaking up the meat until browned, about 6-7 minutes.
- Stir in the soy sauce and sesame oil along with salt and pepper. Cook for another 2-3 minutes.
- Add the blanched spinach, chopped carrot, and zucchini. Stir and cook for about 4-5 minutes until the veggies are tender.
- While the beef and veggies cook, fry the egg sunny-side up in a separate pan.
- Serve the beef and vegetable mixture over a scoop of cooked rice, topped with the fried egg and a dollop of gochujang.