15-Min Beef & Egg Bibimbap Bowl
Warm rice topped with seared beef, fried egg, and quick-sautéed veggies, finished with gochujang and sesame oil. The ultimate weeknight Korean bowl that comes together in 10 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 cups cooked short-grain white rice
- 6 oz beef sirloin or ribeye, thinly sliced
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 2 whole eggs
- 1 medium zucchini, thinly sliced
- 4 oz shiitake or cremini mushrooms, sliced
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering.
- 2
Sear beef 90 seconds per side without stirring, seasoning with salt and pepper. Transfer to a plate.
- 3
In the same skillet, sauté zucchini and mushrooms 3–4 minutes until lightly golden. Season lightly with salt.
- 4
Push vegetables to the side, crack eggs into the skillet, and fry until whites set but yolks jiggle, ~3 minutes.
- 5
Divide rice between two bowls. Top each with beef, vegetables, and one fried egg.
- 6
Stir together gochujang and sesame oil. Drizzle over each bowl and mix before eating.
Tools you’ll need
- 12-inch skillet
- two serving bowls
- spatula
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