The Ultimate Korean Rice Bowl.

Bibimbap Recipe

I am OBSESSED with this Bibimbap recipe. It’s such a versatile dish that tastes good and uses up whatever’s left in your fridge! Bibimbap is one of the most well-known Korean dishes that involves 5 key components – warm rice, seasoned vegetables, protein, a generous dollop of a sweet-spicy Bibimbap sauce, and a fried sunny side up egg. What ingredient you choose for each component is entirely up to you. For instance, some protein sources I alternate between are Korean marinated beef, minced turkey/pork/beef, tofu, salmon – but the world is your oyster, you do you! What pulls everything together is the incredible Bibimbap sauce that, you can use any vegetables or meat and it’ll still taste amazing. Simply mix it all up into one big delicious mess and dig in!!!

Bibimbap Recipe
Bibimbap Recipe

Bibimbap (Korean Rice Bowl)

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Serves: 2

The Ultimate Korean Rice Bowl.


  • Neutral oil
  • 2 cups cooked white rice
  • 2 eggs
  • Sesame seeds
  • Salt and pepper

  • Korean Beef Marinade
  • 125g thinly sliced beef (Note 1)
  • 1 tablespoon soy sauce
  • ½ tablespoon mirin
  • ½ tablespoon sugar
  • ½ tablespoon sesame oil
  • Black pepper

  • Vegetables
  • 1 carrot, julienned
  • ½ cucumber, julienned
  • 1 bunch of spinach (frozen spinach works as well)
  • 1 teaspoon garlic, grated
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 8 button mushrooms, sliced
  • 2 cups bean sprouts

  • Bimbimbap Sauce
  • 2 tablespoons gochujang
  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • ¾ teaspoon soy sauce
  • 1 clove garlic
  • 1.5 tablespoons of grated Asian pear (substitutes: bosc pear or 1.5 teaspoons sugar)
  • ¾ teaspoon sesame oil



Bibimbap sauce – mix ingredients together until sugar is dissolved and set aside.


Marinated beef - mix the marinade in a bowl, add the beef, and marinate for 30 minutes to overnight. When ready to cook, heat up some oil over high heat. Picking out the beef slices (and leaving the marinade in the bowl), add it to the hot pan and cook for 3 - 4 minutes before removing it from the pan.




Beansprouts: simmer in water for 5 minutes and drain under cold water. Squeeze out any excess liquid, place it in a bowl, and mix with 1 teaspoon sesame oil, 1/2 teaspoon garlic, and 1/4 teaspoon soy sauce. Set aside.


Mushrooms: heat some oil in a pan over medium high heat, add mushrooms in and cook for 2 minutes. Add 3/4 teaspoon soy sauce and 1/4 teaspoon garlic. Stir for a minute and set aside.


Carrot: over medium heat, add the carrots in and cook until tender (about 5 to 8 minutes) then remove and set aside


Spinach: saute in the pan until the spinach starts to wilt. Add 1 teaspoon garlic, salt to taste, then remove from heat. Once cool, squeeze to drain excess liquid. If using frozen spinach, just heat it into the microwave.




In the same pan, heat up more oil over medium high heat. Crack eggs in and cook until whites are set to serve as sunny-side-up (or until your desired doneness).


Place warm rice in the bowl, top with vegetables and beef, and finish off with the egg and a generous dollop of the bibimbap sauce. Garnish with sesame seeds if you fancy and enjoy!


You can find ready sliced beef in the frozen section of most Asian grocery stores. If you wish to do it yourself, simply get a piece of steak and freeze if for 30 to 60 minutes until firm (but not rock hard). Then, slice it as thinly as possible.

Let me know if you enjoyed this bibimbap recipe in the comment box below!

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