Korean Ground Beef Bulgogi Bibimbap
Print PinServings: 4 servings
Total Time: 1 hour 10 minutes
Calories: 687kcal
Ingredients
Beef Bulgogi
- 1 lb lean ground beef
- 1 tablespoon olive oil
- ¼ cup low sodium soy sauce*
- ¼ cup brown sugar
- 2 teaspoon minced garlic
- ½ teaspoon ginger paste**
- ½ teaspoon red pepper flakes
- ½ teaspoon sesame seeds
Gochujang Sauce
- 1 tablespoon gochujang paste***
- ⅓ cup mayonnaise
- 1 teaspoon minced garlic
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
Other Ingredients
- 2 cup cooked jasmine rice
- canned bean sprouts (rinsed)
- shredded purple cabbage
- shredded carrots
- green onions, sliced
- fried egg for each serving****
- sesame seeds
Instructions
Beef Bulgogi
- In a small bowl, whisk together the soy sauce (¼ cup), brown sugar (¼ cup), garlic (2 tsp), ginger paste (½ tsp), red pepper flakes (½ tsp), and sesame seeds (½ tsp). Set aside.
- In a large saucepan, heat the olive oil (1 Tbsp) on medium heat. Add the ground beef (1 lb), and cook it until no longer pink, breaking it up into small pieces as you go. Don't overcook it. Drain the excess liquid.
- Add the soy sauce mixture to the ground beef, and cook for another 1-2 minutes while stirring. Remove from heat.
Gochujang Sauce
- Mix together the gochujang paste (1 tablespoon or less), mayonnaise (⅓ cup), minced garlic (1 tsp), rice vinegar (1 tsp), and sesame oil (½ tsp).
- Refrigerate until serving.
Assembly
- Serve the beef bulgogi on top of some cooked jasmine rice, along with some bean sprouts, shredded purple cabbage, and shredded carrots.
- Cook a fried egg to your preferred level of doneness and place it on top.
- Drizzle the gochujang sauce over the top, and sprinkle some sliced green onions and sesame seeds on top as well. Enjoy!
Notes
*Use low sodium soy sauce instead of regular soy sauce, or the meat will turn out too salty.
**You can use fresh minced ginger instead of paste here. I don't recommend using ground ginger, but if that's all you have, just use a tiny pinch.
***This paste is very spicy, so if you are at all sensitive to spice, start with a teaspoon and work up from there to your desired spice level. I think a tablespoon is a great amount, but it's not for everyone.
****You don't have to add a fried egg, but it goes well with this meal. I don't like runny yolks, so I cook it as thoroughly as possible. However, cook it the way you like your fried eggs!