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–+ servings

One Pan Bibimbap – Quick & Easy Korean Rice Bowl

This One Pan Bibimbap is a quick and easy take on the classic Korean rice bowl—no need to cook each topping separately! Perfect for meal prep and busy weeknights.
Print Recipe
Servings 4 people

Ingredients
  

  • 4 cups cooked short grain rice
  • 16 oz mushrooms sliced
  • 1 medium zucchini sliced
  • 4 eggs
  • 1 tbsp avocado oil or any neutral oil
  • 3 tbsp toasted sesame oil for drizzling over the bowls
  • 1/4 tsp salt
  • 1 tbsp toasted sesame seeds to garnish

FOR THE BULGOGI GROUND BEEF

  • 1 lb ground beef
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 4 oz apple sauce 1 single serving cup
  • 2 green onion stalks thinly sliced
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1/4 tsp black pepper

ADDITIONAL TOPPINGS

  • 1/4 cup pickled carrots and daikon Recipe can be found here
  • 2 tbsp gochujang sauce Recipe can be found here

Instructions
 

PREP THE PICKLED CARROT AND DAIKON (RADISH)

  • Prepare the pickled carrot and daikon in advance (at least 3 hours or the night before). You can find the recipe for it here.

PREP THE GOCHUJANG SAUCE

  • Combine all the ingredients for the gochujang sauce in a bowl and set aside. Recipe can be found here. You can also use store-bought sauce.

MAKE THE BULGOGI GROUND BEEF

  • Combine all of the ingredients for the Bulgogi ground beef into a bowl. Mix gently using your hands (try not to overmix or smush the mixture or it will become tough). I recommend letting the beef sit in the marinade for at least 10 minutes if you can help it.
  • Add the mixture to a large pan and saute over medium heat. Spread it out over the pan and let it sit for about 2 to 3 minutes until the beef is browned on one side, then use a spatula or wooden spoon to mix and break up the beef into crumbles.
  • Once the meat is just cooked and there is no more pink, remove from the pan and add to a bowl.

COOK THE VEGETABLES AND EGGS

  • Add a little oil to the pan and cook the zucchini and mushrooms until they are softened. Drizzle one teaspoon of toasted sesame oil and season with salt. Remove the cooked vegetables from the pan and set aside.
  • Add a little more oil to the pan and cook the eggs sunny side up. Set aside.

ASSEMBLE THE BIBIMBAP BOWLS

  • Add about one cup of rice to each individual serving bowl. Top with the cooked zucchini and mushrooms, pickled carrot and daikon, and the bulgogi ground beef. Add the egg and a drizzle of toasted sesame oil. Drizzle as much (or as little) of the Korean gochujang sauce and garnish with toasted sesame seeds.
  • Serve immediately and be sure to mix everything together before consuming.
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