Korean Bibimbap Recipe

Name: Bibimbap Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 5 cups cooked white rice, (preferably short grain); 4 eggs; toasted sesame seeds ( for garnish); 1/2 pound (8 oz.) beef tenderloin or top sirloin (THINLY sliced across the grain - less than 1/8″ (See notes)); 1/4 Asian/nashi pear (grated on large holes (may sub sweet apple like Fuji)); 1 tablespoon low sodium soy sauce; 1 tablespoon brown sugar; 2 teaspoons rice wine ((like Kikkoman Aji-Mirin)); 2 teaspoons toasted sesame oil; 1 teaspoon Gochujang paste; 2 garlic cloves minced; 1/4 tsp EACH ground ginger, onion powder, pepper; vegetable or peanut oil for cooking; 3 ounces dried shiitake mushrooms; 8 ounces bean sprouts; 1 tablespoon chopped green onions; 2 carrots (sliced on the diagonal 1/4-inch thick then into batons (see photo/video)); 2 large zucchini (sliced on the diagonal 1/4-inch thick then into batons (see photo/video)); 8 ounces baby spinach; 1 teaspoon salt, (divided); 3 ½ teaspoons toasted sesame oil, (divided); 2 ½ teaspoons toasted sesame seeds, (divided); 1 TBS+1/2 tsp minced garlic, (divided); 1 teaspoon reduced sodium soy sauce; ¼ cup gochujang paste; 2 tablespoons rice vinegar; 2 tablespoon reduced sodium soy sauce; 1 tablespoons brown sugar (or more to taste); 1 teaspoon toasted sesame oil

Learn how to make world renowned Bibimbap (Korean rice and vegetable bowls) that’s even better than my favorite restaurant version! This recipe is made with beef bulgogi or shortcut Korean ground beef (other options included), your choice of veggies, and the BEST umami rich spicy Bibimbap Sauce you’re going to want to douse on everything. Although this dish has a few components, it is simple to make, the veggies can be prepped ahead and everything is served at room temperature for ZERO prep stress.

PIN THIS RECIPE TO SAVE FOR LATER

top view of bibimbap (Korean Rice Bowl) with carrots, zucchini, spouts, mushrooms, egg, Korean beef and bibimbap sauce

Watch How to Make Korean Bibimbap

Why’ll You Love This Easy Bibimbap Recipe

DELICIOUS. Every bite is a delightful medley of spicy, aromatic, nutty, umami, savory, sweet flavors and crisp-tender, juicy, textures.
THE BIBIMBAP SAUCE IS EVERYTHING. Gochujang (a flavor bomb in its own right) is infused with a splash of rice vinegar, brown sugar, soy sauce and toasted sesame oil which elevates the Bibimbap Bowls to next level.
INDEPENDENTLY DELICIOUS. Every element is seasoned separately for an exponential explosion of YUM when combined.
EASY TO MAKE. Although not quick to make (because the vegetables cook separately), bibimbap is easy. The beef marinates while you prep the vegetables and each vegetable takes just minutes to cook.
SMART SHORTCUTS. Steaming the bean sprouts in the microwave, steaming the spinach on the stove, and using the right cut of meat so it marinates while you prep the veggies save you time and effort.
NO STRESS SERVING. You don’t have to rush to get every element cooked quickly or at the same time because Korean bibimbap is served at room temperature – so take your time and/or start and stop as you like.
MAKE AHEAD FRIENDLY. The beef can be marinated ahead of time and all of the vegetables can be made ahead of time, then gently warmed before serving the next day.
GREAT FOR MEAL PREP. Portion into bowls and enjoy throughout the week!

showing how to assemble bibimbap by adding carrots, zucchini, mushrooms, spinach, beef and egg to a bowl of rice

What’s bibimbap?

Bibimbap is a beloved, famous Korean dish and my favorite Korean food! Bibimbap translates to “mixed rice,” –“bibim” means to mix, and “bap” means cooked rice. It is pronounced like it looks: Bi-Bim-Bap.

It consists of a bowl of steamed rice topped with an array of sautéed and seasoned vegetables (such as spinach, carrots, bean sprouts, mushrooms, zucchini, etc.) and typically thinly sliced marinated beef, however, shortcut ground beef is increasingly popular.

The bibimbap bowl is topped with a poached egg (the runny buttery egg yolk is magical), a drizzle of toasted sesame oil, sesame seeds and spicy bibimbap sauce (made primarily from gochujang). The ingredients are mixed together, so every bite is an explosion of harmonious, exciting flavors and textures.

Korean Bibimpap Ingredients

There is a lot of flexibility in bibimpap ingredients. Below I’ve outlined what’s in the recipe card (my favs) and included a section of variations below that. (Full recipe in the recipe card at the bottom of the post.)

Marinated Beef

Bibimbap can be made with anything from marinated thinly sliced beef (most popular), to Korean ground beef, chicken, turkey, pork and even shrimp! For this recipe, I’ve scaled down my Beef Bulgogi recipe that’s slightly sweet and savory and 100% stand-alone-scrumptious. It can be marinated for as little as 30 minutes while you prep the vegetables up to overnight.

Steak: Use a tender cut of beef such as tenderloin, sirloin, or rib eye so the thin slices of beef will be tender after just a quick 30 minute marinade. You may use flank steak if planning on marinating overnight. Look for pre-finely sliced beef in the freezer section of Asian stores, ask the butcher to slice it for you, or do it yourself.
Marinade: This is made with soy sauce, brown sugar, rice wine, toasted sesame oil, Gochuchang, ginger, garlic and the pièce de résistance – Asian/nashi pear! Adding grated pear to the marinade adds characteristic sweetness and tenderizes the meat. If you can’t find an Asian pear, use a sweet apple instead, like Fuji.

Vegetables

Together, the vegetables used in bibimbap recipe are collectively called namul (나물). There are no right or wrong vegetables to use, as long as you choose a variety of flavors, textures and flavors. This recipe has used the most common and pantry friendly vegetables with complimentary textures:

Mushrooms: Dried shiitake mushrooms are preferred over fresh because they boast more intense umami richness because the sun-drying process draws out the flavor. Discard the stems of the mushrooms (or save them to flavor broth) and use just the caps.
Bean Sprouts: No chopping needed, just pick up a bag at your grocery store! Use the bean sprouts within the first couple days so they are fresh and crisp.
Carrots: Choose large carrots because they are easier and quicker to slice into batons. Slice the carrots on the diagonal into 1/4-inch thick slices, about 2-inches long. Next, turn the slices flat and slice into ¼ inch thick batons.
Zucchini: No need to peel first! Choose large zucchini and slice into batons just like the carrots, discarding the ends.
Spinach: Use 8 ounces fresh baby spinach, or 1 bunch spinach and chop it yourself.
Vegetable seasonings: Varying amounts of toasted sesame oil, toasted sesame seeds, and minced garlic are added to the vegetables as they cook individually.

showing bibimbap recipe ingredients on a platter: mushrooms, bean sprouts, carrots, zucchini, spinach and bibimbap sauce

Korean Bibimbap Sauce

Gochuchang is mixed with ingredients like soy sauce, sesame oil, sugar, and garlic, to create a spicy and umami-rich Bibimbap Sauce that marries all the ingredients together.

Gochujang paste: a spicy red miso chili paste with a distinct umami heat with a touch of sweetness. Do NOT substitute with any other chili paste. You can purchase it at any grocery store or on Amazon HERE.
Rice vinegar: this tangy condiment is usually located with the other vinegars near the salad dressings at your grocery store. Make sure to use unseasoned rice vinegar. If you don’t keep it stocked, you may substitute with white vinegar.
Soy sauce: use reduced sodium because the gochujang is quite salty.
Brown sugar: balances the heat of the gochujang and tanginess of the rice vinegar. Use more or less to taste.
Toasted sesame oil: use toasted sesame oil and not regular/light/plain. Toasted sesame oil boasts a strong nutty aroma and is brown, whereas light/plain sesame oil is a low-flavor oil and is pale/yellow.

showing how to eat bibimbap by tossing the ingredients together with chopsticks

For Serving

Rice: Short-grain white rice is traditionally used for making bibimbap because its sticky texture helps hold the ingredients together so it’s easier to pick up with chopsticks.
Eggs: We prefer sunny-side up with a pretty runny yolk, but over easy will work too.
Toasted sesame oil: This adds a complex, nutty sesame flavor.
Sesame seeds: Take care to use toasted sesame seeds instead of raw for their more intense nutty, smoky flavor.

Variations of Bibimbap

Make vegetarian bibimbap, swap the veggies, use different rice etc. Here are a few ideas:

Rice: Not traditional, but short grain brown rice, quinoa, broccoli rice, cauliflower rice, etc. can all be used – or omit the rice altogether or swap it with greens.
Vegetarian: Omit the beef altogether or replace it with another plant-based protein of your choice To use tofu, place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes and marinate.
Korean Ground Beef: Swap the steak for the ground beef in these Korean Beef Bowls instead. Follow the recipe through step 3.
Ground turkey: Use the same recipe above, but with ground chicken or turkey instead.
Chicken: Swap the thinly sliced marinated beef with chicken thighs or breasts instead. Take care not to over cook or the chicken will dry out.
Mushrooms: Dried shiitake mushrooms have the most intense flavor, but may be substituted with fresh shiitake, oyster, cremini, Bella, etc.
Vegetable additions/substitutions: Sliced bell peppers, broccoli, asparagus, green beans, julienned snow peas or snap peas peas would all be tasty.
Spinach substitutions: Use any of your favorite greens such as kale, watercress, silverbeet, Swiss chard, etc.
Gosari (고사리): This is a popular Korean ingredient made from the dried, young stem of bracken-fern. It’s found in the mountains of South Korea, so it is difficult to come by fresh, but can be purchased dried or frozen from a Korean grocery store. Sauté, then season with soy sauce and minced garlic.
Korean Radish: These are mellower/less zingy than traditnal radishes. Slice the radishes into matchsticks, add to sizzling oil, cover with a lid for 2 minutes, uncover, add garlic and sauté for 30 seconds or until radishes are tender. Drizzle with a little toasted sesame oil and a pinch of salt.

top view of Korean Bibimbap being served in two bowls

How To Make Bibimbap

This bibimpap requires a few steps because the vegetables cook separately, but they each take just a few minutes to cook, so please don’t shy away or be intimidated – the end result is SO WORTH IT!

Step 1: Marinate the beef. Grate about ¼ of the pear into a shallow bowl or freezer bag, then whisk in the remaining marinade ingredients. Either marinate at room temperature (up to 60 minutes) while you prep the other ingredients or marinate in the refrigerator if not cooking within the hour.

showing how to make bibimbap by whisking the marinade ingredients together, then adding the sliced beef

Step 2: Prep the vegetables. While the beef is marinating, prep the vegetables:
Shiitake mushrooms: Add mushrooms to a heat-proof bowl (like glass) and pour boiling hot water over top. Soak for 30 minutes. Drain, squeeze dry with a kitchen towel, then, then slice ¼-inch thick (discard the stems).
Carrot: Add sliced carrots to a medium bowl. Sprinkle with ¼ teaspoon salt, stir to coat, then let rest 20 minutes. Drain off excess liquid.
Zucchini: Add sliced carrots to a medium bowl. Sprinkle with ¼ teaspoon salt, stir to coat, then let rest 20 minutes. Drain off excess liquid.

a collage showing how to make bibimbap recipe by slicing the carrots and zucchini into batons, then adding to separate bowls with salt

Step 3: Make Bibimpap Sauce. Mix ingredients together in a medium bowl; set aside.

showing how to make bibimbap recipe by mixing bibimbap sauce ingredients together

Step 4: Steam Bean Sprouts. Add sprouts and ¼ cup water to a microwave safe bowl with a lid. Microwave for 3 minutes to steam. Alternatively, steam in pan. Run the cooked sprouts under cool water, then drain and squeeze dry with a kitchen towel. Return to a bowl and mix with green onions, toasted sesame oil, minced garlic, toasted sesame seeds and salt. Transfer to a serving platter.

a collage showing how to make bibimbap by steaming the sprouts, then tossing with garlic, sesame seeds, green onions and sesame oil

Step 5: Saute mushrooms. Add mushrooms to sizzling oil in a skillet. Stir fry for one minute, then add a splash of soy sauce, and garlic. Stir for 1-2 minute, until caramelized; transfer to platter.

showing how to make bibimbap by sautéing mushrooms

Step 6: Stir fry carrots. Add drained carrots to some sizzling oil in the skillet. Stir fry until crisp-tender. Toss with a dash of toasted sesame oil and toasted sesame seeds; remove to platter.

showing how to make bibimbap recipe by stir frying sliced carrots

Step 7: Stir fry zucchini. Stir fry zucchini and minced garlic in the now empty pan until crisp-tender. Toss with a drizzle of toasted sesame oil and toasted sesame seeds; remove to platter.

Step 8: Steam spinach. Add spinach and 2 tablespoons water to the empty skillet. Cover and let steam 1-2 minutes, until wilted. Remove lid, push to the side and sauté garlic in some oil. Stir in toasted sesame oil, toasted sesame seeds and salt; remove to plate.

showing how to make bibimbap recipe by steaming the spinach, then sautéing with garlic

Step 9: Cook beef. Add meat (grabbing meat with tongs so excess marinade drips off) in a single layer to a oil in a sizzling hot skillet and let sear 1-2 minutes. Flip and cook an and addition 1-2 minutes or until caramelized in spots but just cooked through. Transfer to a plate.

showing how to make bibimbap recipe by cooking marinated Korean beef

Step 10: Fry Eggs. Crack the eggs in separate bowls or ramekins. Heat 1 tablespoon of oil in a nonstick sauté pan over medium heat. Working in batches as needed, add eggs to the pan on opposite sides. Cook sunny-side up, 3 to 4 minutes, until the whites are cooked and the yolks are loose. Transfer to a plate – or the bibimbap bowls if they’re ready!

showing how to bibimbap recipe by frying eggs sunny side up

HOW To Assemble Korean Bibimbap

This is the easiest and most satisfying part (aside from eating!). There are no rules about assembling the bowls, other than starting with the rice! Simply divide the rice between 4 bowls, and arrange the vegetables on top of the rice in wedges like a color wheel. I like to alternate colors for visual appeal. Finally, add the beef bulgogi or place it in the center if the rice is covered in veggies. Top with a sunny-side up egg.

For a final touch of flavor and aroma, add a sprinkle of toasted sesame seeds and a drizzle of toasted sesame oil. To bring everything together and infuse the bowl with a delightful kick of heat and savory depth, add a generous drizzle of Bibimbap sauce.

showing how to make bibimbap bowls by adding rice to a bowl and topping with vegetables

top view of bibimbap showing how to assemble the bowls with rice, vegetables and beef

HOW To Eat Bibimbap

The the real magic happens when you dig into the bibimpap, breaking the buttery, runny egg yolk, and mix all the ingredients together. The traditional method to eat bibimpap is to use chopsticks to break the yolk in two crisscross slices, then toss the rice, meat and vegetables together with chopsticks. You can toss completely with chopsticks, or switch to a spoon to ensure everything is evenly coated in the sauce.

TIPS For making Bibimbap Recipe

Don’t NOT make this recipe because it looks complicated. The beef marinates while you prep the vegetables and each vegetable takes just minutes to cook and is seasoned simply with most of the same ingredients. Additionally, this is not a time sensitive recipe AND everything is served at room temperature, so take your time and/or start and stop as you like.
Use more or less vegetables. This is YOUR bibimbap recipe – use more or less of any ingredients you like.
You don’t have to use beef bulgogi. If you’re intimidated or on a budget, the shortcut ground beef from my Korean Bowls recipe is excellent.
Cut beef thin. Slices should be sliced less than 1/8” thick. Don’t worry if the edges look a bit ragged. And don’t forget to ask if the butcher will do it for you!
To thinly slice beef: Wrap beef in plastic wrap and freeze 1 hour or until it is firm enough to hold shape but still soft enough to slice.
Cut beef across the grain: You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat. You want to cut perpendicular to the muscle fibers so they become as short as possible as opposed to long muscle fibers. Long muscle fibers will give you chewy, rubbery tough meat – so cut AGAINST the grain.
Use a hot skillet. Your pan should be hot enough so that the meat sizzles as soon as it touches the pan. We want the outside of our meat to develop a nice sear while the inside remains tender, this ensures juicy steak. To do this, use a wok, cast iron or stainless steal pan, make sure your skillet is nice and hot.

up close of bibimbap recipe after mixing all of the ingredients together in a bowl

Korean Bibimbap MEal Prep

-Beef: can be marinated overnight, then brought to room temperature before cooking.
-Vegetables: each vegetable can be prepared and stored in an airtight container in the refrigerator, then gently warmed in a skillet when ready to enjoy.
-Bibimbap sauce: can be whisked together up to 48 hours in advance.

HOW TO STORE Bibimbap

Bibimbap stores exceptionally well for 4 to 5 days, whether elements are separated or combined.

How do I reheat Bibimbap Bowls?

Bibimbap reheats well once combined in the microwave at 60 seconds, then at 15 second intervals as needed. The only downfall is the egg yolk will cook completely.

FAQs About Korean Bibimbap

What is Bibimbap Made of?

Bibimbap is a Korean dish made of cooked rice as its base, topped with an assortment of sautéed and seasoned vegetables, often including spinach, carrots, bean sprouts, mushrooms, and zucchini, along with a protein source like beef, tofu, or a fried egg. It’s typically served with a spicy and savory gochujang sauce, sesame oil, and toasted sesame seeds. The dish is known for its vibrant colors and is mixed together before eating to create a harmonious blend of textures and flavors.

Is Korean Bibimbap Healthy?

Yes, Korean bibimbap can be a healthy dish as it includes a variety of vegetables, lean protein, and rice. However, the overall healthiness depends on specific ingredients and portion sizes. To make it even healthier, opt for lean protein such as chicken and minimal rice, or brown rice, quinoa or cauliflower rice instead of white rice.

How are you Supposed To Eat Bibimbap?

Bibimbap is traditionally eaten by mixing all the ingredients together thoroughly before taking each bite. The traditional method is to use chopsticks to break the yolk in two crisscross slices, then toss the rice, meat and vegetables together with chopsticks. You can toss completely with chopsticks, or switch to a spoon to ensure everything is evenly coated in the sauce.

Is Bibimbap Raw or Cooked?

The most popular way to make bibimbap is with cooked ingredients, including cooked rice, sautéed and seasoned vegetables, and a cooked protein source like beef. However, the more traditional way to make bibimbap is with raw beef and a raw egg yolk – not dissimilar to French steak tartare.

Is Bibimbap Always Beef?

No, bibimbap is not always made with beef. While beef (often in the form of bulgogi) is a common protein choice, bibimbap can also be made with other proteins like chicken, pork, or tofu, or omitted altogether for a vegetarian version. The protein selection can vary based on personal preferences and dietary restrictions.

Looking for more Korean Recipes?

Udon Noodles with Gochujang Sauce
Korean Chicken Wings
Spicy Korean Chicken
Korean Meatballs
Korean Spicy Noodles
Korean Beef Stir Fry
Korean Tacos
Korean BBQ Burgers
Korean Beef Bowls
Beef Bulgogi

WANT TO TRY THIS Bibimbap RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

©Carlsbad Cravings by CarlsbadCravings.com

Bibimbap Recipe

Servings: bowls

Total Time: 1 30

Prep Time: 1

Cook Time: 30

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

FOR SERVING

5 cups cooked white rice, preferably short grain
4 eggs
toasted sesame seeds for garnish

BEEF BULGOGI (See Notes for Options)

1/2 pound (8 oz.) beef tenderloin or top sirloin THINLY sliced across the grain – less than 1/8″ (See notes)
1/4 Asian/nashi pear grated on large holes (may sub sweet apple like Fuji)
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
2 teaspoons rice wine (like Kikkoman Aji-Mirin)
2 teaspoons toasted sesame oil
1 teaspoon Gochujang paste
2 garlic cloves minced
1/4 tsp EACH ground ginger, onion powder, pepper

VEGETABLES:

vegetable or peanut oil for cooking
3 ounces dried shiitake mushrooms
8 ounces bean sprouts
1 tablespoon chopped green onions
2 carrots sliced on the diagonal 1/4-inch thick then into batons (see photo/video)
2 large zucchini sliced on the diagonal 1/4-inch thick then into batons (see photo/video)
8 ounces baby spinach
1 teaspoon salt, divided
3 ½ teaspoons toasted sesame oil, divided
2 ½ teaspoons toasted sesame seeds, divided
1 TBS+½ tsp minced garlic, divided
1 teaspoon reduced sodium soy sauce

BIBIMBAP SAUCE:

¼ cup gochujang paste
2 tablespoons rice vinegar
2 tablespoon reduced sodium soy sauce
1 tablespoons brown sugar or more to taste
1 teaspoon toasted sesame oil

Instructions

MARINATE BEEF:

Add the marinade ingredients to a shallow bowl or freezer bag and whisk to combine. Add beef and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight.

PREP VEGETABLES

Shiitake: Add mushrooms to a heat-proof bowl (like glass) and pour boiling hot water over top. Soak for 30 minutes. Drain, squeeze dry with a kitchen towel, then, then slice ¼-inch thick.
Carrot and Zucchini: Add sliced carrots and zucchini to two separate bowls. Toss each with ¼ teaspoon salt. Let rest 20 minutes, then drain excess liquid.

BIBIMBAP SAUCE:

Mix ingredients together in a medium bowl; set aside.

COOK VEGETABLES:

Bean sprouts: Add sprouts to a microwave safe bowl with a lid along with ¼ cup water. Microwave for 3 minutes to steam. Alternatively, steam in pan. Run under cool water, then drain. Squeeze dry with a kitchen towel. Return to a bowl and mix with 1 tablespoon chopped green onions, 1 teaspoon toasted sesame oil, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds and ¼ teaspoon salt. Transfer to a large serving platter.
Shiitake: Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms and stir fry for one minute. Add 1 teaspoon soy sauce and ½ teaspoon of garlic. Stir for 1-2 minute, until caramelized; transfer to the platter.
Carrots: Heat 2 teaspoons oil in the empty skillet over medium-high heat. Add carrots and stir-fry until crisp-tender. Toss with ½ teaspoon toasted sesame oil and ½ teaspoon toasted sesame seeds; remove to the platter.
Zucchini: Heat 2 teaspoons oil in the empty skillet over medium-high heat. Add zucchini and 1 teaspoon minced garlic. Stir fry until tender-crisp, about 1-2 minutes. Toss with ½ teaspoon toasted sesame oil and ½ teaspoon toasted sesame seeds; remove to the platter.
Spinach: Heat empty skillet over medium-high heat. Add 2 tablespoons of water and the spinach. Cover and let steam for 1-2 minutes, until wilted. Remove the lid and stir the spinach; push to the side. Add 1 teaspoon oil to part of the empty pan. Add 1 teaspoon minced garlic to oil and sauté 30 seconds. Stir altogether with ½ teaspoon toasted sesame oil, ¼ teaspoon salt and ½ teaspoon toasted sesame seeds; remove to the platter.

COOK BEEF

When ready to cook, let beef sit at room temperature for 30 minutes if it’s been refrigerated.
Heat one tablespoon vegetable oil over medium-high heat in a large heavy bottom skillet. Working in batches as needed, add meat in a single layer (grabbing meat with tongs so excess marinade drips off) and let sear 1-2 minutes. Flip and cook an addition 1-2 minutes or until caramelized in spots but just cooked through. Transfer to a plate.

ASSEMBLE:

Divide warmed rice between 4 bowls, then top evenly with vegetables and beef.
Fry Eggs: Crack the eggs in separate bowls or ramekins. Heat 1 tablespoon of oil in a nonstick sauté pan over medium heat. Working in batches as needed, add eggs to the pan on opposite sides. Cook sunny-side up, 3 to 4 minutes, until the whites are cooked and the yolks are loose. Transfer to the bowls.
Garnish: Sprinkle with sesame seeds, drizzle with toasted sesame oil and drizzle with Bibimbap Sauce. Stir everything together and dig in!

Video

Notes

Don’t NOT make this recipe because it looks complicated. The beef marinates while you prep the vegetables and each vegetable takes just minutes to cook and is seasoned simply with most of the same ingredients. Additionally, this is not a time sensitive recipe AND everything is served at room temperature, so take your time and/or start and stop as you like.
To thinly slice beef: Wrap beef in plastic wrap and freeze 1 hour or until it is firm enough to hold shape but still soft enough to slice.
Bulgogi Alternatives: Use the ground beef in these Korean Beef Bowls instead (or ground chicken or turkey). Follow the recipe through step 3.
Notes: See post for additional information on ingredients, tips, and variations. Watch the video for exactly how to make it!
To store and reheat: Bibimbap stores exceptionally well for 4 to 5 days, whether elements are separated or combined. Microwave assembled bibimbap bowls at 60 seconds, then at 15 second intervals as needed. The only downfall is the egg yolk will cook completely.

Meal Prep

Beef: can be marinated overnight, then brought to room temperature before cooking.
Vegetables: each vegetable can be prepared and stored in an airtight container in the refrigerator, then gently warmed in a skillet when ready to enjoy.
Bibimbap sauce: can be whisked together up to 48 hours in advance.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

4 Comments

Lauren says

at

Oh. My. Gosh. Soooo good! The prep honestly wasn’t bad. We had everything sliced and measured before starting so it was easy and quick to make after that. The flavors are incredible! Will definitely be making this one again. Thank you for another amazing recipe!

- Jen says
  
  at
  
  Yay! I am so glad this will be a repeat for you, and that it turned out so well!
  
Stacy Peterson says

at

Hey Jennifer! I live in a rural setting in Kentucky and I’ll have to order gochujang off Amazon. What’s a reasonable sub for it in the meantime?

- Jen says
  
  at
  
  Hi Stacy! You can use some Sriracha Sauce, but it is spicier than gochujang, so adjust the amount according to your taste. Hope you enjoy!