Bulgogi Bibimbap (Korean Rice Bowl)

bowl of beef bibimbap with vegetables and sunny side up egg.

Bulgogi Bibimbap (Korean Rice Bowl)

Course: Main Course

Cuisine: Korean

Prep Time: 35

Cook Time: 24

Total Time: 59

Servings: servings

Calories: 593kcal

Author: Quynh Nguyen

This easy bibimbap recipe is loaded with tender bulgogi beef, colorful sautéed vegetables, and a perfectly fried egg—all served over warm rice with a spicy gochujang bibimbap sauce. It’s a delicious, well-balanced Korean rice bowl that’s great for meal prep or a quick weeknight dinner!

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Ingredients

For the Bowl:

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, julienned
2 zucchinis, julienned
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
1 tablespoons rice vinegar
1 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
2 garlic cloves, minced

Instructions

Mix the Sauce

In a small bowl, whisk together all sauce ingredients until smooth and sugar is dissolved. Set aside.

Marinate and Cook the Beef

Combine grated pear, garlic, soy sauce, honey, and sesame oil. Add the sliced beef and marinate for at least 30 minutes (or overnight). Sear the beef in a hot skillet with oil for 3–4 minutes until caramelized. Set aside.

Prep the Veggies

Soak dried shiitake mushrooms in hot water for 30 minutes. Drain and slice.

Cook the Veggies

Mushrooms: Sauté with oil, garlic, soy sauce, and a pinch of sugar until tender.
Carrots & Zucchini: Cook separately in a little oil until tender.
Spinach: Sauté with garlic, sesame oil, and salt until wilted. Squeeze out excess liquid.
Bean Sprouts: Blanch or sauté until soft, then toss with garlic, sesame oil, and soy sauce.

Assemble the Bowl

Fry the eggs to your liking (runny yolk is classic). Divide warm rice between bowls and top with bulgogi beef, sautéed vegetables, and a fried egg. Garnish with sesame seeds and a drizzle of sesame oil. Serve with a generous spoonful of bibimbap sauce on the side or on top.

Notes

Use a hot pan for the beef – Searing on high heat gives you that delicious caramelized edge and locks in flavor fast.
Prep veggies ahead – Cook and store each topping separately so you can assemble bowls quickly for easy lunches or dinners all week.

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