Bibimbap (Korean Rice Bowl)
Bibimbap is a Korean rice bowl loaded with juicy marinated beef, roasted veggies, spicy sweet gochujang sauce and a fried egg on top. It looks fancy, tastes incredible, and is easier to pull off than you’d think.
Servings: 4
Calories: 731kcal
Ingredients
- 4 cups white rice cooked, short grain
- 4 large eggs
- 2 teaspoons sesame seeds black and white, toasted
Korean Beef
- 8 ounces beef tenderloin cut into thin strips, or any steak such as rib eye
- 2 cloves garlic minced
- 1 tablespoon soy sauce low sodium
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
Vegetables
- 1 large zucchini cut into 2 inch strips
- 1 large carrot cut into long strips
- 1 red bell pepper cut into thin strips
- 8 ounces shiitake mushrooms sliced
- 8 ounces spinach roughly chopped
- 2 cups bean sprouts
- 6 cloves garlic minced
- 6 teaspoons sesame oil
- 1½ teaspoons salt
Bibimbap Sauce
- ¼ cup gochujang Korean chili paste
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce low sodium
- 2 cloves garlic minced
Instructions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper.
Bibimbap Sauce
- Combine all the bibimbap sauce ingredients together in a medium sized bowl and set aside.
Marinate Beef
- Add all the beef ingredients to a bowl and toss everything until well combined. Refrigerate until ready to cook.
Vegetables
- Add the zucchini, carrots, bell pepper and mushrooms to the prepared baking sheet, season with 1 teaspoon of salt, 2 teaspoons minced garlic and 4 teaspoons (1 tablespoon) sesame oil. Toss everything together then transfer the baking sheet to the oven and roast for 15 minutes until vegetables are tender.
- Heat 1 teaspoon of sesame oil in a clean skillet over medium-high heat. Add spinach to the skillet and saute for about 1 minute until spinach starts to wilt. Add ¼ teaspoon salt and ½ teaspoon minced garlic. Stir everything together, then transfer to a large platter.
- Blanche the bean sprouts in boiling water for 5 minutes, then drain under cold water. Place them in a bowl and toss together with a teaspoon of sesame oil ¼ teaspoon salt and ½ teaspoon minced garlic. Transfer to the large platter.
Cook Meat
- Heat 2 teaspoons of sesame oil to a large skillet over high heat. Add the beef to the skillet and cook for 3 to 4 minutes until the beef start to char a bit.
Assemble Bowls
- Fry eggs in a skillet to your liking, preferably with runny yolks.
- Place hot rice in bowls then top with vegetables, meat and finally egg.
- Sprinkle with sesame seeds and drizzle some extra sesame oil. Serve with Bibimbap sauce.
Video
Notes
- Rice: Short grain white rice is traditional for stickiness, but jasmine or even brown rice works in a pinch.
- Veggies: Use what you have, zucchini, carrots, mushrooms, spinach and sprouts are classic, but bell peppers or kale work too.
- Beef: Slice thin for quick cooking. Freezing for 15 minutes makes it easier to slice.
- Prep ahead: Sauce and beef can be prepped the night before. Veggies can be roasted ahead and reheated.
- Dolsot bowls: Optional, but great for crispy rice. A hot cast iron skillet works too.
- Spice level: Adjust gochujang to taste. Start mild and add more if you like it hotter.
Nutrition
Serving: 1bowl | Calories: 731kcal | Carbohydrates: 80g | Protein: 29g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1480mg | Potassium: 1163mg | Fiber: 6g | Sugar: 22g | Vitamin A: 10141IU | Vitamin C: 31mg | Calcium: 185mg | Iron: 5mg
