One-Pot Bibimbap Rice

This popular Korean dish is a delicious blend of beef, vegetables, eggs, and more.

a tray with rice and beef topped with sunny-side-up eggs

Brie Passano

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
5 cups

Bibimbap is both delicious and literal: in Korean, bibim translates to 'mixed' and bap means 'cooked rice.' While it translates to mixed cooked rice, it's so much more than that. A blend of garlic and ginger complements the beef, egg, and rice mixture, while baby spinach, carrots, and mushrooms are sprinkled throughout the dish.

While most of the ingredients in this recipe are basics, you might not recognize gochujang. This red chili paste is a popular condiment in Korean cooking, It's thick and spicy, and it adds incredible depth of flavor to any meal it's added to. Alongside the chili paste, it also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. Make sure you check the heat levels on the packaging before you buy, as they can vary by brand.

Our bibimbap recipe leaves it up to you whether you add additional toppings like matchstick carrots, sliced green onions, black pepper, and fried eggs. But for the record, fried eggs are a bibimbap staple and if you've got them on hand, it won't hurt to try them out and taste the full range of this traditional Korean dish.


  • 1 Tbsp. vegetable oil

  • 2 cups sliced shiitake or cremini mushrooms

  • 3 Tbsp. minced garlic

  • 2 tsp. grated fresh ginger

  • 1¾ to 2 cups reduced-sodium beef broth

  • 1 cup uncooked short grain brown rice, rinsed and drained

  • ¼ tsp. salt

  • 2 cups packed fresh baby spinach, chopped

  • 1 pound ground beef

  • 2 Tbsp. gochujang (Korean hot pepper paste)

  • 2 Tbsp. reduced sodium soy sauce

  • 1 Tbsp. rice vinegar

  • 1 Tbsp. toasted sesame oil

  • 1 Tbsp. sugar

  • Toppings, such as sliced green onions, black pepper, matchstick carrots, and/or fried eggs (optional)


  1. In a 3-qt. pot heat vegetable oil over medium-high. Add the mushrooms; cook, stirring occasionally, until tender and the juices have released, about 6 minutes. Add the garlic and ginger; cook and stir for 1 minute. Stir in the broth, scraping up browned bits from bottom of pot. Stir in the rice and salt. Bring to boiling; reduce the heat. Simmer, covered, until the rice is tender, about 45 minutes.

  2. Remove from the heat and fluff rice with a fork. Gently toss in spinach. Cover; let stand 2 minutes. Divide rice mixture among four bowls. Cover with foil to keep warm.

  3. In same pot cook and stir the ground beef over medium heat until browned; drain off any fat. In a small bowl combine the next five ingredients (through sugar). Stir gochujang mixture into cooked beef.

  4. Serve the beef mixture over the rice with toppings (if using) and, if you like, additional gochujang.

Nutrition Facts (per serving)

500 Calories
27g Fat
27g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 500.3
% Daily Value *
Total Fat 27.4g 35%
Saturated Fat 8.3g 42%
Cholesterol 100.9mg 34%
Sodium 1214.5mg 53%
Total Carbohydrate 27.2g 10%
Dietary Fiber 2.4g 9%
Total Sugars 9.1g
Protein 35.6g
Vitamin D 0.1mcg 1%
Vitamin C 7.7mg 38%
Calcium 71.6mg 6%
Iron 4.3mg 24%
Potassium 744.2mg 16%
Fatty acids, total trans 0.9g
Vitamin D 8.6IU
Alanine 2.1g
Arginine 2.3g
Ash 5.1g
Aspartic acid 3.1g
Caffeine 0mg
Carotene, alpha 0.4mcg
Choline, total 107.4mg
Copper, Cu 0.3mg
Cystine 0.3g
Energy 2092.6kJ
Fluoride, F 0.1mcg
Folate, total 54.3mcg
Glutamic acid 5.3g
Glycine 2.3g
Histidine 1.1g
Isoleucine 1.5g
Leucine 2.7g
Lysine 2.7g
Methionine 0.8g
Magnesium, Mg 75.9mg
Manganese, Mn 1mg
Niacin 9.4mg
Phosphorus, P 377mg
Pantothenic acid 1.8mg
Phenylalanine 1.4g
Phytosterols 39.4mg
Proline 1.7g
Retinol 3.4mcg
Selenium, Se 27.8mcg
Serine 1.4g
Theobromine 0mg
Threonine 1.3g
Vitamin E (alpha-tocopherol) 0.8mg
Tryptophan 0.2g
Tyrosine 1g
Valine 1.7g
Vitamin A, IU 1428.2IU
Vitamin A, RAE 74.3mcg
Vitamin B-12 3.2mcg
Vitamin B-6 0.9mg
Vitamin K (phylloquinone) 82.1mcg
Water 270.7g
Zinc, Zn 8.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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