These Korean bibimbap bowls are fast, family-friendly, and FULL of flavor! Don’t be intimidated by slow cooker Korean beef, no fancy kitchen appliances or ingredients needed! My Korean beef crock pot bibimbap bowls make a great weeknight dinner and the beef can be totally made ahead of time.
Inspired by the Korean bibimbap bowls I’ve had in restaurants, but my everyday version.
What Is Bibimbap?
Traditional bibimbap is a Korean rice dish that is topped with various proteins, vegetables, and sauces. When you get it at a Korean restaurant, it’s served out of a super-hot stone bowl which makes the bottom of the rice crispy.
I’m assuming you don’t have one of these at home (I know I don’t!) so we’re making our crispy rice in a skillet instead.
How to Pronounce Bibimbap
Bibimbap recipes may seem overwhelming because the pronunciation can be confusing!
Bibimbap is pronounced like this: bee-bim-bop.
How to Make Korean Bibimbap Bowls
These Korean bibimbap bowls are surprisingly easy to make and don’t require any fancy ingredients or tools!
- Sear the beef. Before we make this crock pot Korean beef, we’re going to season and sear it in a hot skillet for 2-4 minutes per side, until it has a nice crust. Add beef to slow cooker.
- Mix up the beef bibimbap sauce. Stir together the soy sauce, honey, sriracha, garlic, and ginger. Pour over meat.
- Cook Korean beef. In the slow cooker, cook beef on low for 6-8 hours, until it shreds easily. Taste and season with salt if necessary.
- Prepare ingredients for bibimbap bowls. Cook rice, saute spinach, make crispy rice and fry eggs.
- Assemble slow cooker Korean beef bowls. Divide rice between bowls and top with beef, spinach, fried egg, kimchi, sesame seeds, and green onions.
These Korean beef crock pot rice bowls are hearty! Each serving has 749 calories. It’s a satisfying meal, but you can always serve less of everything and stretch it into 6 servings – just add a few extra fried eggs!
Korean Beef Bibimbap Nutrition + Substitutes
As I mentioned above, you can stretch this meal into 6 servings which will lighten it up substantially. Here are a few other ways to add in more nutrition:
- Swap some or all of the rice for sauteed cauliflower rice.
- Add more veggies. Double the spinach and serve with extra kimchi.
- Skip the crispy rice. I love the texture of the crispy rice, but you can skip it if desired.
How to Store Korean Beef Crock Pot Leftovers
The components for this bibimbap recipe can be stored separately in the refrigerator for 3-4 days. Reheat in the microwave or skillet until hot.
Rice and Korean slow cooker beef can be frozen for 1-2 months.
Get Your Kids Involved
This recipe is mostly hands off as the easy slow cooker Korean beef cooks itself, but there are some other ways to get your kids involved. They can:
- Stir together soy mixture for slow cooker.
- Older kids can saute spinach or fry eggs.
- Garnish their own bowls.
More Easy Slow Cooker Recipes
- Slow Cooker Korean Beef Tacos – This recipe is a ‘cook once, eat twice‘ meal (learn more about this weeknight dinner GAME CHANGER method here) which means you’ll have extra Korean pot roast for these tacos!
- Slow Cooker Chipotle Chicken – Another great ‘cook once, eat twice‘ meal. Sandwiches first, pasta skillet up next.
- Slow Cooker Pork Loin Gyros – Oh, this meal is SO full of flavor. Great weeknight dinner option.
- Slow Cooker Barbacoa – Just like the barbacoa from Chipotle, there are so many ways to eat this.
- Slow Cooker Chicken Burrito Bowls – Always a great dinner option. Healthy, easy, and totally customizable.
Helpful Tools for Slow Cooker Korean Beef
- Crockpot Slow Cooker – Obviously necessary for this Korean beef crock pot recipe!
- Nonstick Skillet – Cooking the crispy rice for Korean bibimbap bowls in a nonstick skillet is recommended as the rice can easily stick to the pan and make a mess.
EASY Korean beef bibimbap bowls! Korean inspired, but made with everyday ingredients. Slow cooker Korean beef turns into TWO meals to cook once, eat twice.
- 3 lbs. beef chuck roast
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. vegetable oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 Tbsp. sriracha
- 4 cloves garlic
- 4 tsp. ginger
- 6 servings rice
- 1 tsp. sesame oil
- 5 oz. bag baby spinach
- 2 1/2 Tbsp. olive oil, divided
- 4 eggs
- 1 cup chopped kimchi
- garnish: sesame seeds, green onions, sriracha
Remove beef from refrigerator and season with salt and pepper.
Heat oil in large skillet over medium-high heat. Sear meat for 2-4 minutes per side, until it has a nice crust and then add to 6 qt. slow cooker.
Stir together soy sauce, honey, sriracha, garlic, and ginger. Pour over meat and cook on low for 6-8 hours, until it shreds easily. Taste and season with additional salt if desired. Set aside about 3 cups of meat for tacos.
When it’s close to dinner time, prepare rice according to package instructions and set aside.
Heat sesame oil in a nonstick pan over medium heat. Add spinach, and cook just until wilted, about a minute or two. Place spinach in a bowl, sprinkle with a pinch of sea salt and set aside. Wipe out pan.
When rice is done cooking, heat same pan over medium heat and add 2 tablespoons of the olive oil to pan. When hot, add all of the rice to the pan, spreading it out and patting it down with a spoon.
Leave rice undisturbed! Cook for 5 minutes and remove from heat. (We want the rice to get a nice golden brown crust on the bottom.)
While rice is cooking, heat remaining 1/2 tablespoon of olive oil in a non-stick pan and carefully crack eggs into pan. Lower heat to low, and cook until whites are set, about 5-6 minutes. Flip over and cook to desired doneness, about 15 seconds to a minute.
Divide rice between 4 bowls and top with beef, spinach, fried egg, kimchi, sesame seeds, and green onions.
- Get your kids involved! They can: stir together soy mixture, garnish their own bowls.
- Serving size: These bibimbap bowls are hearty. If you’d like to lighten them up a bit, you can turn it into 6 servings, just add some extra fried eggs.
Keywords: slow cooker, crock pot Korean beef, Korean bibimbap bowls