Korean Beef Bibimbap

Korean Beef Bibimbap

fresh ingredients


  • 10 oz
    ground beef
  • 2
  • 6 oz
    jasmine rice
  • 2 oz
    button mushrooms
  • 4 oz
  • 2 oz
    purple cabbage
  • 2 oz
    ginger/onion/garlic blend
  • 2 oz
  • 1 oz
    scallion & vinegar mix
  • 8 oz
    Bibimbap sauce

Kitchen Items Needed

Vegetable peeler

Large skillet/pot 

Medium skillet 

1 plate 

Medium saucepan & lid for rice 

Chopping board & knife

Wooden spoon / spatula

12 oz Water

cook along



Wash & dry all produce;

Peel carrots (optional) & slice lengthwise into ribbons using vegetable peeler;

Slice mushrooms;

Cut cucumbers into thin matchstick pieces;

Thinly slice cabbage.

1Prepare Rice

Pour rice into medium saucepan. Add previously measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until water is absorbed. Remove the lid, fluff with a fork, cover & set aside.

2Cook Carrots & Cabbage

Heat a drizzle of olive oil in a large skillet/pot over medium-high heat. Add carrot & cabbage cook until tender but still crisp, 3-4 minutes set on plate & cover to keep warm. Wipe skillet clean.

3Cook Mushrooms

Add mushrooms & a drizzle of olive oil to skillet & cook for 5 minutes until very tender. Set aside. Wipe pan clean.

4Prepare Beef

Heat another drizzle of oil in same pan over medium-high heat. Stir in garlic/ginger/onion mixture, cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces & cook thoroughly until browned & crisp. Pour in 1/2 bibimbap sauce & mix well. Season with salt & pepper.

5Fry Eggs

Warm skillet to medium high. Drizzle with olive oil. Crack eggs & fry on one side, “sunny side up” – until whites are completely cooked, the yolk is set & the bottoms of the eggs are getting crispy – about 3-4 minutes. If you prefer, flip the eggs over & cook for a further 30 seconds for a runny egg or 1 minute for a firmer egg. Turn off the heat.

6To Serve

Divide rice between bowls & arrange beef, vegetables & top with fried egg on rice. Pour remaining bibimbap sauce & scallion vinegar mixture on top & serve.