Bibimbap (Korean Rice Bowl)

Juicy, tender beef bulgogi mixed with a medley of vegetables, a fried egg, steamed rice, and the most delicious spicy, savory gochujang sauce. Each bite of this bibimbap yields a delightful mixture of flavors and textures.

Course Dinner, Lunch, Lunch & Dinner

Cuisine Korean

Keyword bibimbap bowl, bibimbap recipe, bibimbap sauce

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 1094kcal

Author Megan

Equipment

Ingredients

Beef and Marinade

8 oz thinly sliced beef ribeye, sirloin, or tenderloin
3 garlic cloves minced
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoon sesame oil

Vegetables

1 cup bean sprouts
1 bunch (8 oz) spinach ends trimmed and washed
1 carrot julienned
8 shiitake mushrooms stems removed and thinly sliced
1 zucchini chopped into half moons
2 cloves garlic finely minced divided
1 ¼ teaspoon salt divided
1 ¼ teaspoon sesame oil divided

Bibimbap Sauce

¼ cup gochujang
2 garlic cloves finely minced
2 tablespoon rice vinegar
1 tablespoon soy sauce
2 tablespoon sugar
2 teaspoon sesame oil

Bowl

Instructions

Beef

Marinate the beef. In a large mixing bowl, add the beef, garlic, soy sauce, honey, and sesame oil. Mix until combined. Cover and marinate for at least 30 minutes or overnight.
Cook the beef. In a large skillet, heat 1 tablespoon of cooking oil over medium-high heat until hot. Add the beef in batches to prevent overcrowding the pan and cook for 3-4 minutes, or until the beef is cooked on both sides. Set aside.

Vegetables

Blanch the bean sprouts. In a large pot, bring water and salt to a boil. Add the bean sprouts and boil for 5 minutes or until softened. Remove and cool with cold water, and squeeze out all the excess water. Then season with one clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil.
Blanch the spinach. Blanch the spinach in boiling salted water in the same pot for 30 seconds. Then cool with cold water and squeeze out all the excess water. Then, mix one clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil until combined.
Saute the zucchini. Heat one tablespoon of cooking oil in a medium skillet over medium heat. Add the zucchini, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil and cook for 2-3 minutes, or until wilted. Remove and set aside.
Saute the carrots. In the same pan, heat one tablespoon of cooking oil in a medium skillet over medium heat. Add the carrots, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil and cook for 2-3 minutes or until wilted. Remove and set aside.
Saute the shiitake mushrooms. In the same pan, heat one tablespoon of cooking oil in a medium skillet over medium heat. Add the shiitake mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil and cook for 4-5 minutes or until browned and softened. Remove and set aside.

Bibimbap Sauce

Mix the sauce. In a small mixing bowl, add the gochujang, garlic, rice vinegar, soy sauce, sugar, and sesame oil. Mix until combined and set aside.
Assemble. In a medium bowl, add rice, arrange the beef, mushrooms, carrots, spinach, zucchini, and bean sprouts on top. Drizzle the bibimbap bowl with gochujang sauce and garnish with fried eggs and sesame seeds. Enjoy!

Video

Notes

See the Expert Tips section for more guidance.

Nutrition