Bibimbap – Trust the Koreans to transform the humble rice bowl into a recipe that’s revered all around the world! With a kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, and the signature fried egg, the thing that really seals the deal is the bright red, spicy Bibimbap Sauce that I can’t get enough of.
Mix it all up into one big delicious mess, then dig in!
Bibimbap
I am a little obsessed with Bibimbap. I’d go as far as to say that it’s my favourite Korean food – but it always concerns me when I make grand statements like that because I’m worried I’ve said that about another Korean recipe I’ve previously shared.
No one’s ever accused me of being unenthusiastic, that’s for sure! 😂
What’s bibimbap?
Bibimbap is one of the most well known Korean dishes. A rice bowl topped with all sorts of seasoned sautéed vegetables, marinated meat (usually beef), a fried egg sunny side up, finished with a sprinkle of sesame and generous dollop of a sweet-spicy-savoury Bibimbap sauce. <- Heads up, this sauce is so awesome, you can basically use any vegetables and any meat and your Bibimbap is going to be delish!
Lengthy – but repetitive!
There’s no denying it – this recipe has more components to it than my quick ‘n easy one pot meals because all the toppings are seasoned and cooked separately.
But the simple seasonings are largely repetitive and it is a very straightforward, leisurely recipe you can start and stop as you please because it’s MEANT to be served at room temp!
I’m going to walk through each of the components here, but if you’re feeling impatient, just skip ahead to the recipe!
Bibimbap Sauce
It’s probably not “normal” to start with the Bibimbap Sauce, but I am because I think it makes this dish. You can use any vegetables and any protein (even tofu) and your bibimbap will still be SO GOOD once it’s all mixed up with the rice and this sauce!
The essential ingredient in Bibimbap Sauce is Gochujang, an intense flavoured spicy miso paste that’s key to Korean cooking. Find it at Asian grocery stores (it’s cheap, ~$2.50, and lasts for ages), at some Woolworths stores (Australia), and here it is on Amazon Australia, US, Canada and UK.
Marinated Beef
Nowadays, you’ll find Bibimbap with all sorts of meat toppings but the traditional version is made with thinly sliced beef. The beef seasoning is usually a slightly toned down version of Bulgogi (Korean Marinated Beef). We don’t need big flavour on the beef because the Bibimbap Sauce adds tons of flavour. Some recipes even use just basic soy-garlic-sesame oil combination.
But I like each component on my Bibimbap to be tasty enough to eat on its own so I use a scaled back Bulgogi marinade.
The unique ingredient in Bulgogi is grated apple – this is a signature technique used in Korean marinades to add flavour, sweetness and tenderise! Nashi pear is also commonly used.
Other meats?
Totally! Chicken, turkey or pork finally sliced or cut into thin strips, small prawns/shrimp or even fish fillets (cook whole then flake).
Bibimbap Vegetables
This is the part that some people find tedious but I don’t find to be a big deal at all – cooking each of the vegetables individually.
Here’s how it goes down:
Shiitake mushrooms – soak in boiling water, then slice and sauté with garlic, soy and sugar. Fresh also ok, but dried has more intense flavour.
Zucchini and carrot – cut into batons, optional to sprinkle with salt then leave for 20 minutes (I often skip this), then sauté until soft.
Spinach – chop then sauté, super quick!
Beansprouts – steam or boil until wilted, squeeze out excess liquid then season with garlic, sesame and fish sauce OR soy sauce.
Simple, right?? Get two pans going if you’re impatient!
Other vegetables?
So. Many. Options! Here are some suggestions to replace the vegetables I use:
Dried shiitake – sub with any fresh mushrooms
Carrot and zucchini – sub with asparagus, green beans, broccolini (halve lenthgwise), snow peas (slice, peppers/capsicum
Spinach and bean sprouts – kale, silverbeet, cabbage (sliced), leafy Asian greens
Assembling Bibimbap
My favourite part! (Aside from eating it of course… and breaking the yolk… and mixing it all up… OK fine. It’s my 4th favourite part!)
There are no rules about the order in which the vegetables and meat get placed on the rice, but try to use alternating colours just to make it look as good as it tastes. 😇
How to eat Bibimbap
Part of the whole Bibimbap experience is how the bowl comes to you looking as pretty as a picture, then you get to dollop on as much Bibimbap Sauce as you want (I use about 2 tbsp), then after all that hard work preparing the bowls, you mix it all up and turn it into a delicious mess.
That first mouthful… I try to get a bit of everything, including a bit of runny yolk.
Then after that, I don’t care – I just get stuck into it. 😂
I was going to sign off there, but I better leave you with a slightly neater photo of Bimbimbap. 😂
– Nagi x
PS If the photos haven’t convince you, the video surely will!↓↓↓
Watch how to make it
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Bibimbap
Ingredients
- 4 cups cooked white rice , preferably short grain (Note 1)
- 4 eggs
- 2 tsp sesame seeds
Korean Beef & Marinade:
- 250 g/8oz beef tenderloin or thick steak , very finely sliced (subs, Note 2)
- 1/4 green apple , grated using box grater (Note 3)
- 3 garlic cloves , minced
- 1 tbsp soy sauce , light or all purpose (Note 4)
- 1 tbsp honey (or brown sugar)
- 2 tsp sesame oil , toasted (Note 9)
Vegetables:
- 2 carrots , large, cut into 5 x 0.5cm/2 x 1/5″ batons
- 2 zucchini , large, cut into 5 x 0.5cm/2 x 1/5″ batons
- 1 bunch of spinach , cut into 5cm/2″ lengths
- 8 dried shiitake mushrooms , large (Note 5)
- 4 cups bean sprouts
- 2 tsp garlic , minced (3 cloves)
- 8 tsp vegetable oil , separated
- 1/2 tsp salt
- 1.5 tsp soy sauce , light or all purpose (Note 4)
- 1/4 tsp fish sauce (sub soy)
- 1/4 tsp white sugar
- Sesame oil , toasted (Note 9)
Bibimbap Sauce:
- 4 tbsp gochujang paste (Note 6)
- 2 tbsp mirin (Note 7)
- 2 tbsp rice vinegar (Note 8)
- 1.5 tsp soy sauce (Note 4)
- 3 tsp white sugar
- 1 garlic clove , finely grated
- 2.5 tsp sesame oil , toasted (Note 9)
Instructions
Bibimbap Sauce:
- Mix ingredients until sugar is dissolved.
Marinated Beef:
- Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.
- Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 – 4 minutes until cooked and there’s some caramelised bits, then remove from skillet.
- Keep warm until required or reheat to warm.
Prepare Vegetables:
- Shiitake: Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.
- Carrot and Zucchini salting (optional, Note 10): Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.
Cook Vegetables:
- Get 2 skillets going if you can!
- Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
- Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
- Zucchini: Cook as with carrot for 4 minutes.
- Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.
- Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
- Vegetables can cool, they are meant to be at room temp or slightly warm.
Assemble:
- Fry eggs in a skillet to your taste (I like mine with runny yolks).
- Place warm rice in bowls.
- Top with vegetables and beef, as pictured in post, then lastly, the egg.
- Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!
Recipe Notes:
Nutrition Information:
The spicy side of life: Korean recipes
Life of Dozer
Yes Dozer. I am absolutely going to play tug of war with you, with that furry toy that’s soaked with your slobber.
(Not! 😂)
Omg this is the best, u are the best, we are I love with ur recipes xxx
Happy days to you flavour lady forever
Thanks so much Ruth! N x
I’ve made bibimbap before but never quite like this. This tastes just like my favorite Korean restaurant! Thank you so much!
Nailed it Coral – you can now make the real deal at home! N x
Hi from Spain !! Good recipe!
From the part of the sauce we can use antoher tipe of wine that isn’t mirin??
Hi Paula, you can sub with sake or Chinese cooking wine and 1/2 tsp of sugar – N x
Absolutely loved this very tasty recipe. Quite a few components but very easy to make. Your sauce was perfect too! Everyone loved it. Going to buy some more ingredients to make it again!
Wahoo, I’m so glad you enjoyed it Kim!! N x
Delicious !! 😋
Bibimbap Recipe.Very small issue, but ginger is good and I think from everything I see on your blog, you are near enough to a perfectionist, if not thorough.. The video shows garlic and ginger for the marinade. Ginger not listed in ingredients. Cheers/ paul G.
Hi Nagi! Would it be possible to make this using beef mince instead? Thank you!!
Hi Shaniya, you sure could! – N x
Great recipe! Dolsot-Bimbimbap is my all time favorire :).
How long would the veges keep in the fridge if I wanted to prep them in advance?
Hi Paulina, I’ve prepped and kept up to 2/3 days – N x
can”t believe i had gochuang in the fridge. miracles will never cease. really good. nice spice level. and as per other post used leftover veg in the chinese omlette .
Wahoo! Perfect!
Delishous! I halved the chili paste (for the kiddos) and it still had just enough heat. Yum!
That’s great Kait!
So good … I must make it once a week!
We loved it! It was more time consuming that I usually like for a weeknight, though. Next time I’ll prep everything ahead of time and probably use fewer types of vegetables. But I made a lot so we have leftovers. Yeah! Thanks for another great recipe!
Yes I know there are so many little elements, that’s why I was hesitant to post. I think it’s well worth it though and I’m so glad you can use the left overs!!
This was sooo delicious.
Yes!!! Wahoo!
I made this for my husband today for Father’s Day…DELICIOUS!! Thank you for sharing!! AND!!!That bibimbap sauce is everything described and so much more!!
Wahoo, I’m so happy it was a hit Tonya!
Just made this. Wow it was fantastic. Thank you
I’m so happy you enjoyed it Kim!
hi nagi – can’t wait to try another amazing recipe of yours! do you know of any GOCHUJANG brands that do NOT contain MSG or high-fructose-corn-syrup? thanks 🙂
Hi Amber, I really haven’t done that much research into it unfortunately!
Thank you for this recipe Nagi. Takes a little bit of prep but has everything you want in a meal and best of all, so tasty.
Wahoo, I’m so glad you love it Vivien!
This looks wonderful!! I was sure I would love it, so off I drove 11 miles to an authentic Asian grocery where I was sure I would be able to find gochujong (never heard of it before).
I found it and to make a long story short, I put it back on the shelf because I hadn’t known that it was a red pepper based blend. Husband is allergic to that and my own tastes don’t go beyond Medium heat. Can you suggest a substitution since I already own some Asian hot sauces, including chili oil?
Thanks, from USA
Hi Martha, this dish is all about the sauce – and the gochujang is key here unfortunately – N x
Made Bibimbap this past week following your recipe and it was AMAZING! I subbed King Oyster Mushrooms in because they were available and it worked great!
Sounds like you nailed it Stephanie!
Have always loved Bibimbap but never thought I would be able to reproduce the flavours! Made this last night and it was fab. Will be doing this again. BTW my local Asian supermarket in Vancouver has 5kg tubs of Gochujang (plus smaller sizes)!
I’m so glad you gave it a go Briony!