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Slow Cooker Korean Bibimbap Bowls

  • Author: Emily
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Korean

Description

EASY Korean bibimbap bowls! Korean inspired, but made with everyday ingredients. Slow cooker Korean beef turns into TWO meals to cook once, eat twice.


Scale

Ingredients

  • 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

Instructions

  1. Remove beef from refrigerator and season with salt and pepper. 

  2. 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.

  3. 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.

  4. When it’s close to dinner time, prepare rice according to package instructions and set aside. 

  5. 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.

  6. 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. 

  7. 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.)

  8. 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.

  9. Divide rice between 4 bowls and top with beef, spinach, fried egg, kimchi, sesame seeds, and green onions.


Notes

  • 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