My shortcut bibimbap method 🍚✨
Instead of stir-frying every vegetable separately, I just steam them all at once. It’s faster, cleaner, and honestly feels a little healthier too. The best part? The leftover veggie steaming water becomes the base for a quick miso spinach soup so nothing goes to waste.
This ended up being such a light and comforting meal — even my toddler loved it.
Save this for an easy weeknight Korean-inspired dinner.
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Easy Bibimbap + Miso Spinach Soup (3 servings)
For the Bulgogi Ground Beef
• 1 lb ground beef
• 1 tbsp mirin
• 2 tbsp soy sauce
• 2 cloves minced garlic
• 1 tsp sesame oil
• Salt + pepper to taste
• 2 tbsp chopped green onions
• 1 tsp sesame seeds
Cook ground beef in a pan. Add mirin, soy sauce, garlic, sesame oil, salt, and pepper. Cook until browned and finish with green onions and sesame seeds.
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Steamed Bibimbap Veggies
• ½ onion, sliced
• 1 zucchini, sliced
• 1 large carrot, julienned
• Stems from 1 bunch spinach (reserve leaves for soup)
Steam vegetables together until just tender.
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Miso Spinach Soup
• 3 cups vegetable steaming water
• 1 tbsp miso paste
• 1 anchovy broth coin
• ½ block tofu, cubed
• 1 clove minced garlic
• 1 small handful enoki mushrooms
• Spinach leaves
Bring the steaming water to a simmer. Add miso, anchovy broth coin, garlic, tofu, enoki mushrooms, and spinach leaves. Simmer 3–4 minutes.
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To Serve
• 3 bowls cooked rice
Top rice with steamed vegetables and bulgogi beef. Serve with miso spinach soup on the side.
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