Korean Bibimbap


Korean Rice mixed with Meat and Vegetables

Serves: 4

Prep time: 1 ½ hours

For the beef:


  • 1 pound ribeye beef, thinly sliced
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar
  • 1 teaspoon minced garlic
  • ½ teaspoon ground pepper
  • 1 teaspoon toasted sesame seeds


  1. Mix all ingredients and marinate for at least one hour – overnight is best.
  2. Grill or sauté in a large frypan until golden brown.
    meat for korean bibimbap

For the rice:


  • 1 cup sushi or white jasmine rice
  • 1 ½ cups cold water


  1. Rinse rice, put in a 2-quarte saucepan and add water.
  2. Bring to a boil, then reduce to medium heat.
  3. When water is absorbed by rice, turn heat to low and cover until rice is soft.
  4. Set aside.

For the vegetables:


  • 1 small zucchini, julienned
  • 1 pound of sprouted mung beans
  • 2 medium sized carrots, julienned
  • 10 caps of shitake mushrooms, thinly sliced
  • 1 bunch of spinach
  • 2 tablespoons canola or peanut oil
  • Salt to taste


  1. Saute vegetables separately with 2 tablespoons of oil.
    cooked carrots for korean bibimbap
  2. Add salt as desired.
  3. Set aside.

For the eggs:


  • 4 eggs, cooked over easy

For the sauce:


  • 3 tablespoons of gochujang (a Korean condiment available at Asian stores) OR 2 tablespoons of chile sauce
  • ½ teaspoons of minced garlic
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil


  1. Mix all ingredients together
    Korean Bibimbap ingredients in bowls
  2. Put a cup of steamed rice in a bowl. (If you have a metal or stone bowl to preheat, it will make the rice extra crunchy underneath.)
  3. Add vegetables and meat.
  4. Top with an egg.
  5. Add a teaspoon of the sauce, or more to taste.
  6. Mix together and enjoy!

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