Korean Bibimbap Bowls

sweet + spicy ground beef, mock kimchi, shredded carrot, spinach, sesame mushrooms

1713 Recipe

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 550 | Category: Gluten-Free, Keto, Low-Carb | Allergens: Contains Soy (Tamari) | Excellent Source of: Iron, Protein, Vitamin A, Vitamin C | Good Source of: Fiber


  • - Large Skillet
  • - Measuring Spoons
  • - Medium Bowl

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Brown Sugar
  • - Crimini Mushrooms
  • - Crushed Red Pepper
  • - Ground Beef
  • - Matchstick Carrots
  • - Minced Garlic
  • - Red Wine Vinegar
  • - Sesame Oil
  • - Sesame Seeds
  • - Shredded Red Cabbage
  • - Spinach
  • - Sriracha
  • - Tamari Sauce

Wine Pairings by @grapefriend

I love the heat in bibimbap! Rosé is the perfect refresher for your palate while eating spicy hot foods.

Beer Pairings

The smooth, malty sweetness and balanced bitterness of a blonde ale is a great complement to Asian dishes.

TK Table Talk:

We opted for a lighter version of the traditional dish by leaving out the rice, but did you know the Korean word bibimbap (pronounced, bee- bim- bahp) literally means “mixed rice”?

What To Do:

1. Ground beef may arrive slightly frozen. Thaw as needed.

Korean Bibimbap Bowls - Step 1

2. Make Mock Kimchi: Combine cabbage, sriracha, vinegar, 2 tablespoons olive oil and ¼ teaspoon salt in a medium bowl, tossing to coat well.

Korean Bibimbap Bowls - Step 2

3. Cook Beef: Heat 1 teaspoon olive oilin a large skillet over medium heat. Add ground beef and garlic. Cook 5 to 6 minutes or until beef is browned. Drain and reserve 2 tablespoons drippings. Stir in ONLY ¼ tablespoon crushed red pepper, brown sugar and ¼ teaspoon salt. Remove beef from skillet and keep warm.

Korean Bibimbap Bowls - Step 3

4. Cook Mushrooms: Wipe out skillet. Heat reserved drippings and sesame oil in skillet. Add mushrooms and ¼ teaspoon each salt and pepper. Sauté 4 to 5 minutes or until browned and tender. Stir in sesame seeds.

To Serve: Divide kimchi, ground beef, mushrooms, carrots and spinach evenly between 2 serving bowls. Drizzle with tamari before serving.

Pro Tip:

Make this a traditional bibimbap and serve with a fried egg on top.
Spice it Up!: Add more of a kick by increasing the amount of crushed red pepper.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.