Healthy Korean Mixed Rice Bowl

Korean Mixed Rice Bowl

As I prepare my Korean Mixed Rice Bowl, I’m excited about the vibrant flavors awaiting me. This dish combines tender beef, fresh vegetables, and a spicy-sweet Bibimbap sauce that ties everything together perfectly. The first step is marinating the beef—it’s essential to let it soak up the flavors of green apple, garlic, soy sauce, honey, and sesame oil for at least 30 minutes. Meanwhile, I prepare the Bibimbap sauce, mixing gochujang paste, mirin, rice vinegar, soy sauce, sugar, garlic, and sesame oil until it’s smooth and irresistible.

After the beef has marinated, I cook it in a hot skillet until it’s beautifully caramelized, creating those delicious crispy bits that add so much flavor. While the beef rests, I focus on the vegetables. I sauté shiitake mushrooms until they’re tender and flavorful, then cook carrots and zucchini separately until they’re just right—tender yet still vibrant with color and crunch. The spinach gets a quick sauté with sesame oil, adding a final touch of green goodness to my bowl.

Now comes the fun part—assembly! I place a generous portion of warm white rice into bowls and arrange the cooked vegetables and beef on top. A sunny-side-up egg with a perfectly runny yolk goes on top, sprinkled with toasted sesame seeds for extra crunch. A drizzle of sesame oil and a side of Bibimbap sauce complete this Korean culinary masterpiece.

This Korean Mixed Rice Bowl isn’t just a meal; it’s a celebration of flavors and textures, perfect for sharing with loved ones or enjoying as a satisfying solo dish. With each bite, I savor the harmony of sweet, savory, spicy, and umami notes—a true feast for the senses. Whether for a cozy dinner at home or a delightful lunch, this bowl never fails to impress.

Chef’s Notes- Korean Mixed Rice Bowl

• Rice Perfection: Use short-grain white rice for the best texture, as it’s sticky and holds well with the other ingredients. Rinse the rice thoroughly before cooking to remove excess starch.
• Marinade Magic: Marinate the beef for at least 30 minutes, but overnight is best for deeper flavors. Make sure to thinly slice the beef to allow the marinade to penetrate better and cook quickly.
• Vegetable Prep: Prep all your vegetables in advance. Cut them into uniform sizes to ensure even cooking. Optionally salting the carrot and zucchini batons before cooking can help draw out excess moisture.
• Cooking Tips: Cook the beef and vegetables in batches to avoid overcrowding the pan, which can cause steaming instead of searing. Use high heat for the beef to achieve caramelized bits that add depth to the flavor.

Korean Mixed Rice Bowl

Recipe by Kimmy

Course: Main CourseCuisine: Korean

Servings

4

bowls

Prep time

40

minutes

Cooking time

30

minutes

Calories

689

kcal

Resting Time

30

minutes

Total time

1

hour 

40

minutes

Dive into the vibrant flavors of Korea with this Korean Mixed Rice Bowl! This dish is a delightful medley of tender beef, fresh vegetables, and a spicy-sweet Bibimbap sauce that ties everything together. Perfect for a healthy, satisfying meal that’s easy to customize with your favorite ingredients. Get ready to impress your taste buds!

Ingredients

• Rice and Eggs

• 4 cups cooked short-grain white rice

• 4 large eggs

• 2 tsp toasted sesame seeds

• Marinated Beef

• 8 ounces beef tenderloin or sirloin steak, thinly sliced

• 1/4 green apple, finely grated

• 3 garlic cloves, minced

• 1 tbsp light soy sauce

• 1 tbsp honey or brown sugar

• 2 tsp toasted sesame oil

• Vegetables

• 2 large carrots, cut into thin batons

• 2 large zucchinis, cut into thin batons

• 1 bunch spinach, cut into 2-inch pieces

• 8 dried shiitake mushrooms

• 4 cups bean sprouts

• 2 tsp minced garlic (about 3 cloves)

• 8 tsp vegetable oil (divided)

• 1/2 tsp salt

• 1.5 tsp light soy sauce

• 1/4 tsp fish sauce (or additional soy sauce)

• 1/4 tsp white sugar

• Bibimbap Sauce

• 4 tbsp gochujang paste

• 2 tbsp mirin

• 2 tbsp rice vinegar

• 1.5 tsp light soy sauce

• 3 tsp white sugar

• 1 garlic clove, finely grated

• 2.5 tsp toasted sesame oil

• Alternative Ingredients:

• Rice: Substitute with brown rice or quinoa for a healthier option.

• Beef: Use chicken breast or tofu for a different protein source.

• Soy Sauce: Tamari for gluten-free.

• Honey: Maple syrup or agave nectar for a vegan option.

• Fish Sauce: Additional soy sauce for a vegetarian option.

• Gochujang Paste: Sriracha mixed with miso paste as an alternative.

Directions

• Prepare Bibimbap Sauce: Mix all sauce ingredients in a bowl until the sugar dissolves completely.
• Marinate Beef: Combine marinade ingredients in a bowl and add the beef slices. Let it marinate for at least 30 minutes or overnight for deeper flavor.
• Cook Marinated Beef: Heat 2 teaspoons of vegetable oil in a large skillet over high heat. Remove excess marinade from the beef and cook for about 3-4 minutes until caramelized bits form. Set aside and keep warm.
• Prepare Vegetables: Soak dried shiitake mushrooms in boiling water for about 30 minutes until rehydrated. Drain and slice. Optionally salt the carrot and zucchini batons with 1/4 teaspoon salt each and let sit for 20 minutes before draining excess liquid.
• Cook Vegetables: Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Cook shiitake mushrooms for about 2 minutes. Add 1.5 teaspoons soy sauce, 1/4 teaspoon sugar, and 1/2 teaspoon minced garlic. Stir for another minute and remove. In the same skillet, add another 2 teaspoons of oil and cook carrots until tender (about 5-8 minutes). Remove and set aside. Repeat with zucchini for about 4 minutes. For spinach, heat a splash of sesame oil with vegetable oil and sauté until wilted. Add salt to taste and remove excess liquid when cool. Simmer bean sprouts in water for about 5 minutes or microwave for 3 minutes until soft. Drain and mix with sesame oil, garlic, and fish sauce.
• Assemble the Dish: Fry eggs to your preference in a skillet. Place warm rice in bowls and top with cooked vegetables and beef. Add the fried egg on top and sprinkle with sesame seeds. Drizzle with additional sesame oil and serve with Bibimbap sauce on the side.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• box grater

Nutrition Facts

• Calories: 689kcal
• Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 207mg
• Sodium: 1021mg
• Potassium: 930mg
• Carbohydrates: 73g
• Fiber: 5g
• Sugar: 20g
• Protein: 27g
• Vitamin A: 5575IU
• Vitamin C: 35mg
• Calcium: 100mg
• Iron: 4.4mg

FAQ- Korean Mixed Rice Bowl

Can I make this dish vegetarian or vegan?

Yes, you can substitute the beef with tofu or mushrooms for a vegetarian or vegan option. Also, use maple syrup or agave nectar instead of honey.

What can I use instead of gochujang paste?

You can mix Sriracha with miso paste as an alternative to gochujang paste. This will give a similar spicy-sweet flavor.

How do I store leftovers?

Store each component (rice, beef, vegetables, sauce) separately in airtight containers in the refrigerator. They can be kept for up to 3 days. Reheat and assemble when ready to eat.

Can I use other types of rice?

Yes, you can use brown rice or quinoa for a healthier option. However, keep in mind that the texture will be different from the traditional short-grain rice used in Korean cuisine.

What is the best way to rehydrate dried shiitake mushrooms?

Soak the dried shiitake mushrooms in boiling water for about 30 minutes until they are fully rehydrated. Drain them well before slicing and cooking.