Bibimbap (Korean Rice Bowl)
User Reviews
5
34 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
731 kcal
-
Course
Main Course, Dinner
Bibimbap (Korean Rice Bowl)
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Bibimbap is a Korean rice bowl topped with marinated beef, sautéed and roasted vegetables, and a flavorful sauce made from gochujang, sesame oil, honey, and vinegar. The dish combines textures like tender beef, crisp-roasted vegetables, wilted spinach, and cooked bean sprouts. The bibimbap sauce adds a balanced spicy, sweet, and tangy note to tie the ingredients together.
Description
This Bibimbap recipe assembles cooked short-grain white rice topped with beef strips marinated in garlic, soy sauce, honey, and sesame oil. Vegetables including zucchini, carrots, bell peppers, mushrooms, spinach, and bean sprouts are prepared by roasting, sautéing, or blanching, each seasoned appropriately with garlic, sesame oil, and salt to complement the beef and rice.
The bibimbap sauce, made from gochujang, sesame oil, honey, rice vinegar, soy sauce, and garlic, provides a layered flavor with heat, sweetness, and acidity. Typically served in stone bowls to produce a crispy rice crust, the components are combined before eating to distribute the flavors evenly in each bite.
Vegetarian adaptations are possible by omitting the meat and egg, with tofu as a protein substitute. Storage recommendations include keeping ingredients separately refrigerated for up to three days to retain freshness and texture until assembly.
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Ingredients
- 4 cups white rice cooked, short grain
- 4 large egg
- 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 sesame oil toasted
- 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 sprout
- 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.
Notes
- Additional vegetables like cucumbers, red cabbage, nori, or lettuce can be used.
- Short grain rice is preferred, but any type can work; using a rice cooker simplifies preparation.
- For traditional serving in stone bowls (dolsot), coat the bottom lightly with oil before adding ingredients to create a crispy rice crust.
- Vegetarian or vegan versions can be made by skipping meat and egg and adding tofu for protein.
- Store leftover components separately in airtight containers for up to 3 days instead of pre-assembling bowls.
Nutrition Information
Show Details
Serving
1bowl
Calories
731kcal
(37%)
Carbohydrates
80g
(27%)
Protein
29g
(58%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
226mg
(75%)
Sodium
1480mg
(62%)
Potassium
1163mg
(25%)
Fiber
6g
(24%)
Sugar
22g
(44%)
Vitamin A
10141IU
(203%)
Vitamin C
31mg
(34%)
Calcium
185mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 731kcal | 37% |
| Carbohydrates | 80g | 27% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 226mg | 75% |
| Sodium | 1480mg | 62% |
| Potassium | 1163mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 10141IU | 203% |
| Vitamin C | 31mg | 34% |
| Calcium | 185mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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