Easy Bibimbap Recipe | The Travel Bite Print

Bibimbap – Korean Rice Bowls

  • Author: Rachelle Lucas
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x


  • 2 cups uncooked rice
  • beef broth
  • 68 ounces soy bean sprouts
  • radishes
  • carrot sticks
  • 23 small zucchini
  • 34 green onions
  • mushroom blend
  • 1 pound fresh lean cut of beef
  • sesame oil
  • sesame seeds
  • korean bbq spice
  • korean hot and sweet sauce


  1. cook rice in beef broth
  2. while rice is cooking, wash and prepare vegetables.
  3. Set aside a large plate for ingredients.
  4. Slice the zucchini into ribbons using a carrot peeler. Set aside.
  5. Rinse and drain the bean sprouts. Set aside.
  6. Wash the green onions. Remove the roots, then slice in thin slices, including the white bulb.
  7. Heat sesame oil. Cook carrots to soften. Remove from pan and set aside.
  8. Cook mushrooms.
  9. stir fry beef.
  10. Assemble bibimbap korean rice bowls. starting with 1 cup of rice per bowl. assemlble ingredients individually on top of rice.
  11. sprinkle with sesame seeds.
  12. Add a teaspoon of hot and sweet sauce.
  13. If eating immediately, serve with an over easy egg.

  • Category: Main Dishes
  • Cuisine: Korean