Corned Beef Bibimbap Breakfast Bowl

Make breakfast more exciting with a corned beef bibimbap bowl. All you need is rice, veggies, and Highlands Gold Korean-Style BBQ Corned Beef.
2 servings
Prep Time
30 Mins
Active Time
10 Mins

It’s 2022, and the Korean food boom in Manila has not died down. Instead, it’s stronger than ever, and you can order everything from Korean fried chicken, to Korean hotdogs, to Korean barbeque everywhere. It’s invading our grocery shelves too, in the form of Highlands Gold Korean-Style BBQ Corned Beef.

The flavor is one of two new delicious variants they’ve just released, including the spiced Black Pepper Corned Beef, and is bound to wind up in your grocery cart. To take it just a little bit further, we’ve made a corned beef bibimbap breakfast bowl with it that would be great for breakfast.

If you want to make this recipe, visit Highlands Gold Corned Beef or Shopee, Lazada, or any grocery near you.

Corned Beef

  • 1 can Highlands Gold Korean-Style BBQ Corned Beef, cooked to package directions

Bibimbap Sauce

  • 2 tbsp gochujang
  • 1 ½–2 tsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp water
  • 1 garlic clove, grated or minced
  • salt, to taste


  • 2 cups cooked white rice
  • ½ tbsp sesame oil

Mung Bean Sprouts

  • ¼ cup mung bean sprouts
  • 2 tbsp minced spring onions or scallions
  • 1 tbsp toasted sesame oil
  • 2 tsp toasted sesame seeds
  • 1-2 tsp minced garlic
  • 1 tsp white sugar
  • ground black pepper, to taste


  • ¼ cup blanched spinach
  • ¼ cup thinly sliced carrots
  • ¼ cup thinly sliced cucumber
  • 2 sunny-side-up eggs
  • minced spring onions or scallions, for garnish
  • black and white sesame seeds, for garnish

Make the bibimbap sauce: Combine bibimbap sauce ingredients in a bowl. Stir and set aside.


Prepare the rice: In a pan over medium heat, add rice and sesame oil. Stir until the rice is fully coated and heated through. Divide the rice between two bowls.


Make the mung bean sprouts: Bring a pot of water to a boil. Add the mung bean sprouts and blanch for 1 min. Transfer the sprouts to a strainer and rinse with cold water. In a bowl, combine the spring onions/scallions, sesame oil, garlic, sesame seeds, sugar, and pepper. Add the sprouts and mix until evenly seasoned. Add sesame oil and black pepper to taste.


Assemble your bowl: Place half of the Highlands Gold Korean-Style BBQ Corned Beef, mung bean sprouts, spinach, carrots, and cucumber around the rice. Place one sunny-side-up egg at the center. Drizzle bibimbap sauce on top, and garnish with spring onions and sesame seeds. Serve immediately.