Bulgogi Bibimbap (Korean Rice Bowl)
Bulgogi bibimbap is a classic Korean dish featuring tender marinated beef and fresh vegetables like carrots, spinach, and mushrooms, all topped with a spicy-sweet bibimbap sauce over rice. It’s a healthy and flavorful meal that’s perfect for weeknight dinners or when you want to explore bold Korean flavors!
What is Bulgogi Bibimbap?
Bulgogi bibimbap is a popular Korean dish that combines the flavors of tender, marinated beef (bulgogi) with a variety of fresh and cooked vegetables, all served over a bowl of steamed rice. The dish is typically topped with a fried egg and drizzled with bibimbap sauce, which adds a spicy, tangy, and savory kick. It’s a balanced meal that combines sweet, savory, and umami flavors from the bulgogi with the freshness of the veggies and the rich flavor of the sauce.
Ingredients and Substitutions
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Rice: Steamed white rice is the foundation, absorbing all the delicious juices. You can substitute with brown rice or quinoa for a healthier option.
- Beef: Thinly sliced beef, such as tenderloin or sirloin, is marinated in a sweet and savory mixture, making it tender and flavorful. You can swap beef for chicken or tofu for a different protein.
- Marinade: A blend of soy sauce, garlic, ginger, sesame oil, and pear or apple juice adds depth to the beef, giving it a perfect balance of sweet and savory. Grated pear or apple helps tenderize the meat, but you can also use honey or sugar.
- Vegetables: Traditional vegetables like spinach, carrots, zucchini, mushrooms, and bean sprouts add color, texture, and nutrients. Feel free to use whatever you have on hand—broccoli, bell peppers, or bok choy work great.
- Bibimbap Sauce: Gochujang-based sauce provides a spicy, umami punch. Gochujang comes in different spice levels, so you can choose a mild or hot version based on your preference. You can also adjust the heat by adding more or less. Soy sauce can be used as a milder alternative.
Let’s Make Some Bibimbap!
Step 1: Prepare the Bibimbap Sauce. In a small bowl, mix all sauce ingredients until the sugar is fully dissolved. Set aside for serving.
Step 2: Marinate the beef. In a medium bowl, combine the grated pear (or apple), minced garlic, soy sauce, honey, and sesame oil. Add the thinly sliced beef to the marinade, place it in a ziplock bag, and let it sit in the fridge for at least 30 minutes or overnight for deeper flavor.
Step 3: Cook the beef. Heat 2 teaspoons of vegetable oil in a large skillet over high heat. Remove the beef from the marinade and let any excess drip off. Sear the meat for 3-4 minutes or until it’s caramelized and cooked through. Set aside and keep warm.
Step 4: Prep the veggies. Soak dried mushrooms in hot water for 30 minutes until softened. Drain, squeeze out excess moisture, and slice.
Step 5: Cook the vegetables.
- Shiitake Mushrooms: Heat 2 teaspoons of oil in a skillet over medium-high heat. Cook the mushrooms for 2 minutes, then stir in 1½ teaspoons soy sauce, ¼ teaspoon sugar, and ½ teaspoon minced garlic. Cook for another minute, then set aside.
- Carrots: Heat 2 teaspoons of oil in the same skillet and sauté the carrots for 5-8 minutes, or until they are tender. Remove and set aside.
- Zucchini: Cook the zucchini similarly, for about 4 minutes, until just tender. Set aside.
- Spinach: In the same skillet, add a splash of sesame oil and sauté the spinach until it wilts. Stir in ½ teaspoon garlic and salt to taste. Remove from heat and squeeze out excess liquid once it cools slightly.
- Bean Sprouts: Blanch the bean sprouts in boiling water for 5 minutes and drain, or sauté for 3 minutes until softened. Then, toss with 2 teaspoons sesame oil, 1 teaspoon garlic, and ¼ teaspoon soy sauce.
Step 6: Fry eggs to your liking (runny yolks are traditional).
Step 7: Assemble the bibimbap. Divide warm rice between bowls, then arrange the cooked vegetables and beef on top. Place the fried egg in the center. Garnish with a sprinkle of toasted sesame seeds and a drizzle of sesame oil. Serve with bibimbap sauce.
More Rice Recipes
- Spam Fried Rice
- Thai Basil Fried Rice
- Unadon (Grilled Eel Rice Bowl)
- Instant Pot Red Beans and Rice
Serving Suggestions
Bibimbap is a complete meal on its own, but it pairs well with a variety of Korean side dishes, or “banchan.” Serve it with kimchi for a tangy, spicy kick. Add pickled vegetables or Korean cucumber salad for extra crunch.
How to Store Leftovers
To store leftover bibimbap, keep each component separate for the best texture. Store the rice, vegetables, and protein in airtight containers in the fridge for up to 3 days. If the bibimbap is already mixed, reheat gently in a skillet or microwave, and store any sauce separately to avoid sogginess.
RECIPE
Bulgogi Bibimbap (Korean Rice Bowl)
Ingredients
- 4 cups steamed rice
- 4 eggs
- 2 teaspoons sesame seeds
Korean Beef and Marinade
- 1 pound beef tenderloin or sirloin, thinly sliced
- ½ Asian pear or green apple, peeled and grated
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1½ tablespoon brown sugar or honey
- 2 garlic cloves, minced
Vegetables
- 1 cup dried shiitake mushrooms
- 2 carrots, sliced into thin matchsticks
- 2 large zucchinis, sliced into thin matchsticks
- 2 cups spinach chopped
- 2 cups bean sprouts
- 3 garlic cloves minced
- 3-4 tablespoon cooking oil (vegetable or avocado oil)
- 1 teaspoon salt
- 1½ teaspoon soy sauce
- 1 teaspoon sesame oil
Bibimbap Sauce (makes 4+ servings)
- 4 tablespoons gochujang paste (Korean red chili paste)
- 2 tablespoons mirin (sweet cooking wine)
- 1 tablespoons rice vinegar
- 1 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
Instructions
Prepare the Bibimbap Sauce
- In a small bowl, mix all sauce ingredients until the sugar is fully dissolved. Set aside for serving.
Marinate and Cook the Beef
- In a medium bowl, combine the grated pear (or apple), minced garlic, soy sauce, honey, and sesame oil. Add the thinly sliced beef to the marinade and let it sit for at least 30 minutes, or overnight for deeper flavor.
- Heat 2 teaspoons of vegetable oil in a large skillet over high heat. Remove the beef from the marinade and let any excess drip off. Sear the beef for 3-4 minutes, or until it's caramelized and cooked through. Set aside and keep warm.
Prep Vegetables
- Shiitake Mushrooms: Soak dried mushrooms in hot water for 30 minutes until softened. Drain, squeeze out excess moisture, and slice.
Cook Vegetables
- Shiitake Mushrooms: Heat 2 teaspoons of oil in a skillet over medium-high heat. Cook the mushrooms for 2 minutes, then stir in 1½ teaspoons soy sauce, ¼ teaspoon sugar, and ½ teaspoon minced garlic. Cook for another minute, then set aside.
- Carrots: Heat 2 teaspoons of oil in the same skillet and sauté the carrots for 5-8 minutes, or until they are tender. Remove and set aside.
- Zucchini: Cook the zucchini similarly, for about 4 minutes, until just tender. Set aside.
- Spinach: In the same skillet, add a splash of sesame oil and sauté the spinach until it wilts. Stir in ½ teaspoon garlic and salt to taste. Remove from heat and squeeze out excess liquid once it cools slightly.
- Bean Sprouts: Blanch the bean sprouts in boiling water for 5 minutes and drain, or sauté on the stove for 3 minutes until softened. Then, toss with 2 teaspoons sesame oil, 1 teaspoon garlic, and ¼ teaspoon soy sauce.
Assemble
- Fry eggs to your liking (runny yolks are traditional).
- Divide warm rice between bowls, then arrange the cooked vegetables and beef on top. Place the fried egg in the center.
- Garnish with a sprinkle of toasted sesame seeds and a drizzle of sesame oil. Serve with bibimbap sauce.