Korean Bibimbap
Sizzling rice bowl with seasoned vegetables, beef, fried egg, and gochujang sauce. Seoul comfort food in glorious technicolor.
- Total time:
- 50 min
- Servings:
- 4
- Per serving:
- 580 kcal
- Cost per serving:
- $4.80
- Difficulty:
- medium
Step-by-step
Marinate beef with 1 tbsp soy, 1 tsp sesame oil, half the garlic, sugar. Rest 15 minutes.
Sauté beef 4 minutes until cooked through. Set aside.
Quick-sauté each vegetable separately with a pinch of salt and garlic: spinach 1 min, carrots 2 min, zucchini 2 min, mushrooms 3 min, bean sprouts 1 min.
Mix gochujang with remaining soy, sesame oil, 1 tbsp water.
Fry eggs sunny-side up with crispy edges.
Plate hot rice. Arrange vegetables and beef in colorful pie-slice pattern.
Top with egg. Drizzle sauce. Sprinkle sesame seeds. Mix at the table just before eating.
Cook's tip
Bibim means "mix." The dish only becomes bibimbap once you stir everything together.
Storage
Components separately 3 days. Rice fresh.
Freezer: Do not freeze.
Nutrition per serving
- Calories
- 580
- Protein
- 28g
- Carbs
- 68g
- Fat
- 22g
- Fiber
- 6g
- Sugar
- 8g
- Sat Fat
- 5g
- Sodium
- 980mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Vegetarian version?
Skip beef, double the mushrooms. Or sub with crumbled firm tofu marinated the same way.
Stone bowl (dolsot)?
If you have one, oil it and heat over flame before adding rice. gives the famous crispy bottom.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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