Can I make this in the air fryer?

You can crisp the rice in the air fryer! Spread cooked rice in a single layer in the air fryer basket, spray lightly with oil, and air fry at 400°F for 5-7 minutes, shaking halfway through, until golden and crispy.

Is this recipe gluten-free?

Almost! Use tamari instead of soy sauce and check that your gochujang is gluten-free (some brands contain wheat). Everything else is naturally gluten-free.

What if I don't like runny eggs?

Cook your eggs over-hard or scramble them instead. You can even use poached eggs if you prefer. The key is having some egg to stir into the bowl - however you like your eggs cooked is fine.

Can I make this vegetarian?

Absolutely. Replace the ground beef with crumbled extra-firm tofu (press it first to remove moisture, then pan-fry until crispy) or add more vegetables like sautéed mushrooms, shredded carrots, and bean sprouts.

Easy Bibimbap Bowls (30 Minutes, Weeknight-Friendly!)

Name: Easy Bibimbap Bowl Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: white rice; 1 lb. ground beef; 3 Tbsp. soy sauce; 1 Tbsp. gochujang; 1 tsp. sesame oil; 1 clove garlic, minced; 5 oz. baby spinach; 1 Tbsp. vegetable oil; 4 eggs; kimchi for serving; garnish: sesame seeds, sliced green onions, extra gochujang

Description

Easy bibimbap bowls with crispy rice, savory ground beef, wilted spinach & fried eggs. Korean-inspired weeknight dinner ready in 30 minutes!

Ingredients

Units Scale

white rice
1 lb. ground beef
3 Tbsp. soy sauce
1 Tbsp. gochujang
1 tsp. sesame oil
1 clove garlic, minced
5 oz. baby spinach
1 Tbsp. vegetable oil
4 eggs
kimchi for serving
garnish: sesame seeds, sliced green onions, extra gochujang

Instructions

Cook the rice according to package directions.
While rice cooks, make the beef. In a small bowl, whisk together soy sauce, gochujang, sesame oil, and garlic. Set aside.
Heat a large skillet over medium-high heat. Add ground beef and break it up with a spoon. Season lightly with salt and pepper. Cook for 4-5 minutes until browned and cooked through.
Pour the sauce over the beef and stir to coat. Cook for 1 minute more, then push the beef to one side of the skillet.
Add spinach to the empty side of the pan and cook, stirring constantly, until just wilted, about 1-2 minutes. Transfer beef and spinach to bowls if using the same pan for eggs.
When rice is done, position an oven rack 6 inches from the broiler and turn the broiler to high. Spread rice evenly on a rimmed baking sheet and spritz or drizzle with oil. Broil for 4-5 minutes until golden and crispy on top. (Note, even if the rice doesn’t get golden or browned, the crisp is still there, and that’s really what we’re going for, so it’s worth it!)
While rice broils, fry the eggs in the skillet to your desired doneness (over easy is recommended).
To serve, add crispy rice to bowls. Top each with beef, spinach, and a fried egg. Serve with tableside kimchi and garnish with sesame seeds and green onions if desired. The traditional way to enjoy is to stir everything together before eating.

Notes

Storage: Store the components separately in airtight containers in the fridge for up to 3 days. The crispy rice won’t stay crispy once refrigerated, but you can re-crisp it under the broiler. Reheat the beef gently in the microwave or on the stovetop. Fry eggs fresh when serving leftovers.

Ingredients: Gochujang is the traditional Korean chili paste that adds sweet, spicy, fermented flavor, but if you can’t find it, sriracha or sambal oelek work as substitutes (though they’re more straightforward spicy without the depth). Kimchi is usually in the refrigerated section near sauerkraut—go for a mild version if you’re new to it.

Prep ahead: Cook the rice and beef up to 2 days ahead and store separately in the fridge. When ready to serve, spread the rice on a baking sheet, broil until crispy, reheat the beef, wilt fresh spinach, and fry fresh eggs. You can also portion everything into meal prep containers and assemble when ready to eat.