Meyer Natural Foods
The Meyer Way

Korean Bibimbap

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Korean Bibimbap


  • 1 lb Laura's Lean Ground Beef
  • 2 1/2 cups Medium grain white rice
  • 1 1/2 cups Bean sprouts
  • 1 bunch Spinach
  • 1 Carrot (large, julienned)
  • 1 tsp Salt
  • 1 tbsp Sesame oil (divided)
  • 1 tbsp Olive oil
  • 3 tbsps Soy sauce
  • 1 Egg
  • 1/2 cup Napa cabbage kimchi
  • 1 tbsp Gochujang Korean red pepper paste
  • 1 tbsp Toasted sesame seeds
  • Seaweed (1 packet)


1. First step wash the bean sprouts and julienne the carrot then boil water.

2. Add bean sprouts in the boiling water for 5 minutes and remove using strainer. Do the same step for the spinach and dried fern brake. Season veggies with salt and a teaspoon of sesame oil.

3. In a medium pan in high heat, add a TBSP of oil for the julienne carrots. Stir-fry the carrots until tender. Remove from pan then turn up the heat to high. Add Laura’s Lean ground beef to the pan. Stir and add 3 TBSP of soy sauce. Cook until brown remove from pan. Then add 1 tsp of oil and cook the eggs sunny side up.

4. Serve over rice, top with beef, seaweed, spinach, seasoned bean sprouts, carrots, radish, kimchi, and egg. Serve with 1 TBSP sesame oil and 1 TBSP of gochujang. Sprinkle with toasted sesame seeds. Mix all ingredients together and enjoy!


Recipe credit: Michelle from "Diet and Fries" online blog



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