SaveBibimbap
A Korean rice bowl topped with seasoned vegetables, marinated beef, a fried egg, and fiery gochujang sauce. Mix it all together at the table for the perfect bite.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 cup short grain rice
- 3/4 lb beef sirloin (thinly sliced)
- 3 tbsp soy sauce (divided)
- 3 tbsp sesame oil (divided)
- 3 cloves garlic (minced)
- 1 tsp sugar
- 6 oz spinach (blanched and squeezed dry)
- 2 medium carrots (julienned)
- 1 medium zucchini (julienned)
- 1 cup bean sprouts (blanched)
- 4 oz shiitake mushrooms (sliced)
- 3 tbsp gochujang
- 1 tbsp rice vinegar
- 4 large eggs
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
- 1/2 cup kimchi (for serving)
Instructions
- 1
Cook rice according to package directions. Marinate beef in 2 tbsp soy sauce, 1 tbsp sesame oil, garlic, and sugar for at least 20 minutes.
- 2
Season each vegetable separately: Toss blanched spinach with 1 tsp sesame oil and a pinch of salt. Saute carrots in a hot pan with oil for 2 minutes. Saute zucchini 2 minutes. Saute mushrooms with a splash of soy sauce for 3 minutes. Season bean sprouts with sesame oil and salt.
Seasoning each vegetable individually is tedious but essential. Each component brings its own flavor to the bowl.
- 3
Make bibimbap sauce: Whisk gochujang, remaining sesame oil, rice vinegar, and 1 tsp water until smooth.
The rice vinegar cuts the intensity of the gochujang. Adjust the ratio to your heat preference.
- 4
Cook the marinated beef in a hot skillet over high heat for 3-4 minutes until browned and cooked through to 145°F. Set aside. In the same pan, fry eggs sunny-side up.
- 5
Divide rice among 4 bowls. Arrange each vegetable, mushrooms, and beef in sections on top of the rice. Place a fried egg in the center. Drizzle with bibimbap sauce and sprinkle with sesame seeds. Serve with kimchi on the side. Mix everything together before eating.
Restaurant secret: For dolsot bibimbap, heat a stone bowl until smoking, add sesame oil and rice, then toppings. The rice crisps on the bottom into the best part of the whole dish.
Pairs With
Hite or Cass Korean beer
Light and cold, the traditional pairing
Cold boricha (Korean barley tea)
Toasted grain flavor and zero sweetness cleanses the palate
Soju with fresh citrus
Clean spirit cuts through the richness and heat
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Gochujang is the soul of this dish. No substitute. Find it in any Asian grocery store.
- •Use short grain rice. Long grain doesn't have the sticky texture needed.
- •Restaurant secret: The whole point is mixing everything together. The runny egg yolk becomes the sauce that ties it all together.
Substitutions
- beef sirloin → ground beef or tofu for vegetarian
- gochujang → no good substitute, but sriracha mixed with miso in a pinch
- shiitake mushrooms → any mushroom variety
Leftovers
Store components separately. Assemble fresh bowls for up to 3 days.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
