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Bibimbap Recipe

Bibimbap (Korean Mixed Rice Bowl)

Bibimbap is a vibrant Korean rice bowl featuring warm rice topped with seasoned vegetables, marinated beef, a fried egg, and spicy-sweet gochujang sauce. Every bite offers the perfect balance of textures and flavors — savory, spicy, and satisfying — for a restaurant-quality meal made easily at home.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, LUNCH, Main Course
Cuisine: ASIAN, Korean
Calories: 540
Ingredients Method Notes

Ingredients
  

Base
  • 4 cups cooked white rice preferably short-grain for stickiness
  • 4 eggs fried to your liking
  • 2 tsp toasted sesame seeds
Korean Beef & Marinade
  • 250 g beef tenderloin or sirloin thinly sliced
  • 0.25 green apple grated for natural sweetness
  • 3 cloves garlic minced
  • 1 tbsp soy sauce light or all-purpose
  • 1 tbsp honey or brown sugar
  • 2 tsp toasted sesame oil
Vegetables
  • 2 large carrots cut into matchsticks
  • 2 zucchini cut into matchsticks
  • 1 bunch spinach trimmed and chopped
  • 8 dried shiitake mushrooms rehydrated and sliced
  • 4 cups bean sprouts
  • 2 tsp minced garlic about 3 cloves
  • 8 tsp vegetable oil
  • 0.5 tsp salt
  • 1.5 tsp soy sauce
  • 0.25 tsp fish sauce or use soy sauce as substitute
  • 0.25 tsp sugar
  • to taste toasted sesame oil for finishing
Bibimbap Sauce
  • 4 tbsp gochujang paste Korean chili paste
  • 2 tbsp mirin sweet rice wine
  • 2 tbsp rice vinegar
  • 1.5 tsp soy sauce
  • 3 tsp sugar
  • 1 clove garlic finely grated
  • 2.5 tsp toasted sesame oil

Method
 

  1. Make the Bibimbap Sauce: In a bowl, whisk gochujang, mirin, rice vinegar, soy sauce, sugar, garlic, and sesame oil until smooth. Set aside.
  2. Marinate the Beef: Combine grated apple, garlic, soy sauce, honey, and sesame oil in a bowl. Add sliced beef and coat evenly. Marinate for at least 30 minutes. Stir-fry over high heat for 3–4 minutes until browned. Keep warm.
  3. Prepare the Vegetables: Rehydrate mushrooms in hot water for 30 minutes, then slice. Salt carrots and zucchini for 20 minutes, then drain excess moisture.
  4. Cook the Vegetables: In separate batches, sauté mushrooms with soy sauce, garlic, and sugar for 3 minutes. Cook carrots and zucchini until tender-crisp. Sauté spinach with sesame oil and garlic until wilted, season with salt. Steam or boil bean sprouts until tender, then toss with garlic, fish sauce, and sesame oil.
  5. Assemble the Bibimbap: Fry eggs sunny side up. Divide warm rice among bowls. Arrange beef and vegetables neatly on top. Place the fried egg in the center, sprinkle with sesame seeds, and drizzle with sesame oil. Serve with Bibimbap sauce and mix before eating.

Notes

Make it vegetarian by using tofu or mushrooms instead of beef. For extra spice, add more gochujang or chili flakes. Serve in a hot stone bowl for crispy rice edges. Store leftovers in separate containers and reheat gently before serving.