American Style Bibimbap

American Style Bibimbap

I love almost all food, but meals that are bowls have my heart. You'll be sure to see many on my website sooner or later!

We used to live near a place called Zzaam, they are a Korean style grill with LOTS of yummy food, but my favorite is their bibimbap bowl, where you pick a base, protein, a few toppings from their bar and a sauce. Fried egg on top is optional...but seriously...who wouldn't want a delicious fried egg to top it all off?!

While I have a recipe below, know that you can truly make this your own! Add your favorite assortment of veggies, change up the proteins to give it a different vibe (I use ground beef here but I'd suggest ground pork, ground turkey, sliced steak, shrimp or tofu for my vegans out there), and mix up the sauces (I am obsessed with sriracha mayo, but I use teriyaki for my little one's bowls).

While there's a decent amount of prep involved, the cooking itself doesn't take long at all, just browning up the meat. The one thing I missed in this dinner and picture is kimchi. I LOVE kimchi. If you don't forget like I did, add the kimchi.

Let me know your best combinations!

American Style Bibimbap

4 Servings

Cook Time: 15 - 20 minutes

Prep Time: 20 minutes


  • 1 lb. ground beef 

  • 3 gloves garlic, minced

  • 3 tablespoons Kadoya 100% Pure Sesame Oil

  • 2 tablespoons Kikkoman Lite Soy Sauce

  • 2-3 tablespoons Chung Jung Sauce Gochujang Spicy Miso

  • 2 tablespoons McCormick Gourmet Organic Toasted Sesame Seeds

  • 1/2 red or yellow onion, cut into small, thin slices (I pickle these a few hours in advance by marinating them in a bit of salt & granulated sugar)

  • 1 lb. baby bella mushrooms, thinly sliced

  • 1 can sweet yellow corn, drained and rinsed (quantity as desired)

  • 1 can organic black beans, drained and rinsed (quantity as desired)

  • 1/2 - 1 cup matchstick carrots, (quantity as desired)

  • 1/2 - 1 cup shelled edamame, (quantity as desired)

  • 1/2 cucumber, cut into matchsticks (quantity as desired)

  • 1/2 cup shredded sharp cheddar cheese (quantity as desired)

  • 1/3 sliced green onions (quantity as desired)

  • 4 large eggs, optional

  • 1 tablespoon Lee Kum Kee Sriracha Mayo, or desired sauce (I use the mayo on LOTS of recipes though!)


  • Prep all vegetables to be assembled in bowl once protein is cooked, set aside

  • Cook rice according to directions; Set aside

  • In a nonstick pan on medium heat, warm 1.5 tablespoons of sesame oil

  • Add sliced mushrooms and garlic, cook for aroud 3-4 minutes

  • Add ground beef and cook until browned, then drain liquids

  • While beef is browning, fry up eggs to taste in another nonstick pan on medium-high heat; Set aside

  • Stir in remaining 1.5 tablespoons of sesame oil, sesame seeds all of the soy sauce and gochujang paste to beef and mushroom mixture

  • In a bowl, scoop desired amount of rice, then add beef/mushroom mixture on top; Sprinkle with green onions

  • Around the sides of the bowl, add desired vegetables, around 1-2 tablespoons each, or to taste

  • Add fried egg on top of meat

  • Drizzle sriracha mayo, teriyaki or desired sauce on top