A delicious Korean beef and rice bowls recipe you can make at home. Rice, beef, and fresh vegetables, are topped with a sweet and spicy gochujang sauce.
In a small bowl, whisk together all the ingredients for the sauce.
Set aside.
Prepare the Rice Bowls:
Cook or reheat the rice or cauliflower rice.
While the rice is cooking, brown the ground beef over medium-high heat, draining the fat off once cooked.
Stir the chili garlic sauce, coconut aminos, and maple syrup into the beef mixture.
Cook for about 5 minutes to allow the flavors to blend.
In a seperate skillet, fry the eggs sunny-side-up in sesame oil, leaving the center mostly soft. Work in batches if necessary.
Assemble the Bowls:
Scoop about 1 cup of rice into a bowl.
Top with ground beef, shredded carrots, sliced cucumbers, green onion, and sesame seeds.
Gently place an egg on top.
Drizzle with the chili garlic sauce.
Notes
If you don’t want spicy meat and sauce you can either leave off the sauce or use a little maple syrup, garlic powder, coconut aminos, and sesame oil in the ground beef.
These bibimbap bowls are also great reheated. I assemble leftovers into ready-to-eat bowls and refrigerate them for future meals.