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–+ servings

Bibimbap

Bibimbap is one of my favorite Korean dishes, combining so many flavors and textures into one delicious bowl. With tender marinated bulgogi, a variety of seasoned vegetables, and a spicy gochujang sauce, each bite is a delightful mix of savory, sweet, and spicy. Topped with a fried egg and served over sizzling jasmine rice, this dish is the definition of COMFORT!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Yields2 to 3 servings
Print Recipe Pin Recipe
Servings2 to 3 servings

Ingredients

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 1/2 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1/2 tablespoon ginger paste
  • 2 teaspoons chili powder
  • 1/2 to 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar

VEGGIES

  • 1 cup shitake mushrooms, chopped
  • 1 tablespoon unsalted butter
  • salt, to taste
  • black pepper, to taste
  • 1 cup carrots
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • salt, to taste
  • 3 cups spinach
  • salt, to taste
  • 2 small cucumbers, diced
  • 1 tablespoon chili paste
  • 1/2 tablespoon sugar
  • 1/4 cup rice vinegar
  • 1/2 cup hot water
  • salt, to taste
  • 1 cup bean sprouts
  • boiling water

GOCHUJANG SAUCE

  • 1/2 cup gochujang paste, mild or hot
  • 1 tablespoon low-sodium soy sauce
  • 1/2 tablespoon sesame oil
  • 1 1/2 to 2 tablespoons white sugar
  • 1/4 cup water
  • 1/4 cup kewpie mayo
  • 2 tablespoons rice vinegar

OTHER

  • cooked jasmine rice
  • green onions, chopped
  • fried egg

Instructions 

Prepare the Bulgogi:

  1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger paste, chili powder, red pepper flakes, black pepper, olive oil, and rice vinegar.
  2. Add thinly sliced steak and onions to the marinade, mix well, and let it marinate for at least 30 minutes.
  3. Cook the marinated beef in a hot skillet until fully cooked and caramelized.

Cook the Veggies:

  1. Mushrooms: Sauté shiitake mushrooms in butter with salt and pepper until tender over medium heat.
  2. Carrots: Sauté carrots in a bit of water and sesame oil with a pinch of salt until soft.
  3. Spinach: Add a drizzle of oil to a pan and add the spinach in with a sprinkle of salt. Cover for 2 to 3 minutes until softened.
  4. Cucumbers: Mix diced cucumbers with chili paste, sugar, rice vinegar, hot water, and a pinch of salt. Let it sit for a few minutes to quickly pickle.
  5. Bean Sprouts: Blanch bean sprouts in boiling water for 10 minutes, then drain.

Make the Gochujang Sauce:

  1. Combine gochujang paste, sesame oil, white sugar, water, and a dollop of Kewpie mayo. Adjust the ingredients to taste.
  2. Mix together well until creamy and set aside.

Assemble the Bibimbap:

  1. In a bowl, place a serving of cooked jasmine rice.
  2. Arrange bulgogi, mushrooms, carrots, spinach, cucumbers, and bean sprouts on top of the rice.
  3. Drizzle with gochujang sauce.
  4. Top with a fried egg and chopped green onions.
  5. Mix everything together before eating and enjoy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!