Photo of Bibimbap (Korean rice bowl) by WW

Bibimbap (Korean rice bowl)

Points® value
Total Time
40 min
15 min
25 min
The key to this classic Korean dish is the combo of different flavours and textures from the slightly spicy and sweet gochujang-based sauce to the sesame-scented beef to all the different vegetable toppings. Plus, what isn’t more delicious when you #putaneggonit?


Cooking spray

4 spray(s)

Gochujang hot pepper paste

1 tbsp(s)

Unseasoned rice vinegar

1 tbsp(s)

Toasted sesame oil

3 tsp(s), divided

Low sodium soy sauce

2 tbsp(s)

Unpacked light brown sugar

2 tsp(s)

Uncooked extra lean ground beef 96 % lean 4% fat

12 oz


3 clove(s), large, grated, divided

Table salt

½ tsp(s), divided

Mung bean sprouts

3 cup(s)

Shredded carrots

2 cup(s)

Fresh spinach

10 oz


4 large

Cooked long grain brown rice

3 cup(s)

Persian (mini) cucumber

3 item(s), thinly sliced

Unsalted toasted sesame seeds

2 tsp(s), for garnish (optional)


  1. In a small bowl, whisk the gochujang, vinegar, and 1 tsp oil. In another small bowl, stir the soy sauce, sugar, and 1 tsp oil.
  2. Coat a 12-inch nonstick skillet with cooking spray and heat on medium-high. Cook the beef and two-thirds of the garlic until mostly browned, about 3 minutes, stirring and breaking up the meat with the back of a wooden spoon. Stir in the soy sauce mixture. Cook until the beef is coated, 2 to 3 minutes. Transfer the beef mixture to a bowl.
  3. Add the bean sprouts to the same skillet. Cook until tender, 2 to 3 minutes, stirring occasionally. Stir in 1⁄2 tsp oil and 1⁄8 tsp salt. Transfer the sprouts to a second bowl. Add the carrots to the pan and cook until crisp-tender, about 3 minutes, stirring occasionally. Stir in 1⁄8 tsp salt. Transfer the carrots to a third bowl.
  4. Off heat, coat the same skillet with cooking spray and heat on medium-high. Add the remaining garlic. Add the spinach and cook until wilted, 2 to 3 minutes, tossing often. Stir in the remaining 1⁄2 tsp oil and 1⁄4 tsp salt. Transfer the spinach to a fourth bowl. Off heat, coat the same skillet with cooking spray and heat on medium-low. Crack the eggs into the pan and cook until desired doneness, 3 to 5 minutes.
  5. Scoop 3⁄4 cup rice into each of 4 shallow bowls. Top with the beef, bean sprouts, carrots, spinach, and cucumbers. Top each bowl with 1 egg. Garnish with the sesame seeds (if using). Drizzle the reserved gochujang sauce over the bowls.
  6. Serving size: 1 bowl


Per serving (1 bowl): 547 Cal, 15 g Total Fat, 4 g Sat Fat, 939 mg Sod, 71 g Total Carb, 16 g Sugar, 14 g Fib, 39 g Prot.