Go Back
Bibimbap

Bibimbap (Korean Mixed Rice Bowl)

The ultimate Korean comfort food! A vibrant bowl of warm rice is topped with tender, marinated bulgogi beef, an array of colorful seasoned vegetables, a fried egg, and a deliciously spicy sweet gochujang sauce. Mix it all together for a perfect bite!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Korean
Servings 2

Ingredients
  

For the Bulgogi:

  • 1 pound ribeye or sirloin steak thinly sliced
  • 1/2 yellow onion thinly sliced
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons sesame oil
  • 1 tablespoon minced garlic
  • ½ tablespoon ginger paste
  • 2 teaspoons chili powder
  • ½ to 1 teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar

For the Vegetables:

  • 1 cup shiitake mushrooms chopped
  • 1 tablespoon unsalted butter
  • Salt and black pepper to taste
  • 1 cup carrots julienned or shredded
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 3 cups fresh spinach
  • Salt to taste
  • 2 small cucumbers diced
  • 1 tablespoon chili paste gochujang or sambal oelek
  • ½ tablespoon sugar
  • ¼ cup rice vinegar
  • ½ cup hot water
  • Salt to taste
  • 1 cup bean sprouts
  • Boiling water for blanching

For the Gochujang Sauce:

  • ½ cup gochujang paste mild or hot
  • 1 tablespoon low sodium soy sauce
  • ½ tablespoon sesame oil
  • 1 ½ to 2 tablespoons white sugar
  • ¼ cup water
  • ¼ cup Kewpie mayo
  • 2 tablespoons rice vinegar

For Assembly:

  • Cooked jasmine rice for serving
  • Green onions chopped, for garnish
  • Fried eggs for serving

Instructions
 

  • Make Bulgogi Marinade: In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger paste, chili powder, red pepper flakes, black pepper, olive oil, and rice vinegar.
  • Marinate Beef: Add sliced steak and onion to the marinade. Mix well, cover, and refrigerate for at least 30 minutes (up to 24 hours).
  • Cook Vegetables (prepare each separately and set aside):
    ● Mushrooms: Sauté in butter with salt and pepper until tender.
    ● Carrots: Sauté with water, 1 tsp sesame oil, and a pinch of salt until slightly softened.
    ● Spinach: Wilt in a covered pan with a drizzle of oil and a pinch of salt over low heat.
    ● Cucumbers: Combine with chili paste, sugar, rice vinegar, hot water, and salt. Let sit for 10-15 minutes to quick-pickle.
    ● Bean Sprouts: Place in a bowl, cover with boiling water, let sit for 2-3 minutes, then drain.
  • Make Gochujang Sauce: In a small bowl, whisk together gochujang paste, soy sauce, sesame oil, sugar, water, Kewpie mayo, and rice vinegar until smooth. Adjust to taste.
  • Cook Bulgogi: Heat a large skillet over high heat. Add marinated beef and cook, stirring frequently, for 3-5 minutes until cooked through and caramelized.
  • Assemble Bowls: Place a serving of warm jasmine rice in each bowl. Arrange bulgogi and prepared vegetables in sections on top of the rice. Drizzle with gochujang sauce.
  • Garnish and Serve: Top each bowl with a fried egg and a sprinkle of chopped green onions. Serve immediately, instructing everyone to mix everything together thoroughly before eating.

Notes

  • Thinly Slicing Beef: For easier slicing, place steak in the freezer for 1 hour. Look for pre shaved steak at the store as a shortcut.
  • Make Ahead: All components except the egg and rice can be prepared 1-2 days ahead and stored separately in the fridge.
  • Vegetarian/Vegan: Omit beef and use marinated tofu. Omit egg and use vegan mayo in the sauce.
  • Gluten Free: Use tamari or coconut aminos in place of soy sauce. Check gochujang label.