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5.0 from 12 votes

Authentic Bibimbap

This Authentic Bibimbap is incredible. It's no wonder it's one of the most popular Korean dishes all over the world. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. Make all the toppings first (can be done ahead of time, and just re-heated), then the rice...and serve with the homemade sauce. Wow, just wow. So good.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 274 kcal
Course: Main Course
Cuisine: Korean

Ingredients

THE TOPPINGS
  • 1 lb prepared bulgoli or cooked, seasoned ribeye, sirloin, or skirt, thinly sliced
  • Stir-fry oil or vegetable oil...for stir-frying all the ingredients as you go.
  • 4 garlic cloves minced
  • 2 cups bean sprouts
  • 4 tablespoon soy sauce divided
  • 2 tablespoon sesame oil divided
  • 1 cup julienne carrot or shredded
  • 1 zucchini seeded, cut into 1-inch sticks
  • 12 oz spinach fresh
  • 8 oz Shiitake mushrooms sliced
  • 4 eggs
  • 2 tablespoon sesame seeds toasted
THE RICE
  • 2 cups short-grain white rice
  • 2 cups water
  • 2 teaspoon rice vinegar
  • 1 teaspoon salt
THE KOREAN SAUCE
  • 2 tablespoon Gochujang
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic minced

Instructions

MAKE THE TOPPINGS
    Cup of Yum
  1. Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tablespoon each soy sauce and sesame oil. Set aside.
  2. Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.
  3. Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.
  4. Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.
  5. Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.
  6. Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.
  7. Cook 4 eggs, sunnyside up, add salt and pepper, set aside.
PREPARE THE RICE
  1. Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.
  2. Cover, reduce heat to low and cook until liquid has been absorbed, 7 - 9 minutes.
  3. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
  4. (Cook time will be longer, approx. 25 minutes, if using long grain rice).
PREPARE THE KOREAN SAUCE
  1. Mix all the ingredients together and set aside.
ASSEMBLE THE DISH
  1. Portion out rice into 4 bowls.
  2. Arrange toppings in a circular fashion.
  3. Top each with egg and then toasted sesame seeds.
  4. Garnish with sauce.

Notes

  • All the vegetables, mushrooms, and steak can be prepared up to 1 day in advance.  Re-heat each component in the wok, or skillet, before serving.
  • Gochujang can be found in the Asian section of most well-stocked supermarkets, or at Asian food markets, or online.
  • Long-grain rice, or Jasmine rice, or good substitutes for the traditional short-grain rice.  You'll need to adjust the cooking time according to package directions, typically about 25 minutes for long-grain, and about 10 minutes for Jasmine. 

Nutrition Information

Calories 274kcal (14%) Carbohydrates 19g (6%) Protein 15g (30%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 164mg (55%) Sodium 1738mg (72%) Potassium 1014mg (29%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 8327IU (167%) Vitamin C 42mg (47%) Calcium 180mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 19g 6%
Protein 15g 30%
Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 164mg 55%
Sodium 1738mg 72%
Potassium 1014mg 22%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 8327IU 167%
Vitamin C 42mg 47%
Calcium 180mg 18%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.