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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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! 😂)
Hi there! Another amazing looking recipe and can’t wait to try it but really keen to know how spicy this would be???
Hi Maryanna! Only the sauce is spicy so you can just go easy on it 🙂 Also if you switch half the gochujang with normal miso, that will help dial down the spiciness! N x
Insert one big YUM here! Made for my bestie, who is a huge fan of Korean food and she adored it (as did I!)
What! You made it? Im so SO glad you and your friend enjoyed it!! N xx
This looks divine 😋 can you please let me know if your tablespoon measures are 15 or 20mls? Thanks!!
Hi Joanna! I use 15 ml because that’s becoming more and more prevalent nowadays but for this recipe you will be fine either way 🙂 If it matters, I promise I will make it clear – like in baking recipes! I usually revert to weights and teaspoons just to be sure – tablespoons are too risky, too many differences around the world! N x
Thanks so much – I asked the same question on your Cashew Chicken recipe and didn’t realise you had replied to that one! Thanks for both the replies!
Bibimbap is one of my top 3 favourite things to eat in the world and this recipe looks great Nagi. We often just quickly pickle the carrot together with cucumber, salt, sugar and rice vinegar. If you really love bibimbap you have to get hold of a dolsot which is a Korean stone bowl which you heat in the oven until it’s very, very hot. When you put the rice in to assemble the bibimbap the bowl crisps the rice making for an even better dish. Well worth it 😉
Yes! I have some 🙂 They hold serious heat! I’ve got big round burn mark on my wooden bench top as proof 😂
OH MY GOODNESS this is to die for! Made it last night and will probably make it tonight…and tomorrow…and the day after 🙂 So good!
I hear you Jana! I swear I could eat this every night 🙂 So glad you enjoyed it – and thank you for sharing your feedback! N xx
For the last 2 Christmas Eve dinners, we have had Bibimbap!! So delicious. We found the perfect stone bowls…which we had to carry back to our hotel room when we were at a conference. LOVE them…and this is a fun and delicious dish the whole family loves.
I love hearing that! A worthy thing to haul back home 😂
OMG! This was so good! Have you ever eaten something so much that you were full for days? That was me with this recipe!
I hear you Hedy!! Why is it so good?? it’s rice with veggies and beef!! I don’t know what it is, it’s just everything. The Korean are genius!! N xx
I haven’t located gochujang paste where I live, only the powder. Is there something else I can use? Recipes with the powder gives me serious heartburn. Not sure why this happens as no other spice, including knock your socks off curry paste gives me heartburn.
Hi Leslie! I’m going to have a play around and see how close we can get using other ingredients, pretty sure I can get close using Miso and sriracha or something like that! N xx
It would be great if you could come up with a sub Nagy. I know I can get miso paste and have Sriracha at home.
NAGI, this looks so delicious, I can’t wait to make it. Unfortunately I have celiac disease and all the gochujang I can find contains wheat/gluten. What would be a good replacement for this Ingredient?
Thanks so much, love your site and recipes. Julia
Hi Julia! I’m going to have a play with the sauce and see if I can make something similar without using gochujang so if I can, I will come back and update the recipe and let you know! N x
Love the rice with runny yolk, any time. Such a good dish. Went to Food, Wine Show, am tired. Had Am tea with M. Beer, yum! They made chees cake with Tofu crust and burnt figs cake with rhubarb on the bottom, ginger cake with fresh figs on a top and pavlova. All this with top class French champagne. We meet person that lived in France is back in Sydney and she is choosing bubbles for Australia. Dozer looks so funny. Be good.
Woweee!!! is she as lovely in person as I believe she is? 🙂 N xx
*huge smile* Hmm: to me the name ‘bibimbap’ has always been important in teaching Westerners about gochujang and the very many ways it can be used. Otherwise it for me it is the ‘salade composee’ version of a typical Asian rice bowl methinks . . . and it is fun messing it all up ! Love your classic sauce which for me reaches into many Western dishes also . . .
I seriously want to make up a giant jug of that sauce and put it on everything!!! N xx
Hi Nagi!! Love your recipes. Just wondering what can I use to lessen the spicy please? This looks amazing but I just cannot handle chilli.
Thanks Samara
Hi Samara! I’m going to make up the sauce using other ingredients to be able to make it less spicy, if I succeed I’ll come back and update the recipe and let you know! N x
Nagi… I can’t get over how professional your site is! Loved the way you put in the ‘Jump to the Recipe’ feature… I didn’t use it this time but I often simply quit a site if the preamble is over the top. Your videos are excellent and I just love your enthusiasm. Have just finished moving out of my old home and now face moving into my new one! THEN… I’ll be right in to cooking up your Bibimbap! Am going to tackle Salisbury Steaks and Mushroom in a corner of my stacked high kitchen today! Love your work girl… Chris 😊😊
Thank you for the compliment Chris! I do work hard on it 🙂 Congrats on your new home! I’m jealous – I’ve been trying to move for years, I’m bursting at the seams here! N xx
I am always so grateful for how much work you put into your research and recipes, Nagi! You are amazing! Can’t wait to try this…..
Thank you for the compliment Corrie! Truthfully I am genuinely so interested in food generally that it hardly seems like work to do all the research, it’s part of what I love about cooking! N xx
This looks like a really promising recipe! Can’t wait to make it !
Hope you get a chance Nikita! N x
Hi Dozer you just put a big smile on my face, I am in Europe on holiday and missing Luca, so big slobber to you🐕💕.
OMG the bibimbap looks absolutely awesome..going home on the weekend can’t wait to eat rice..all I have been eating is french /German food..lovely but missing the rice 💖👍
Ohhhh! How long are you apart for?? Hope you’re having an amazing holiday Gillian! N xx
I will defo be making this it looks very yummy .. I love all your recipes I feel inspired now with cooking thanks nagi 😁
Thanks Janet! I do hope you get a chance to try it, it’s so good! N xx
I love your recipes💕
Thank you Susan! N xx