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Bibimbap (Korean Rice Bowl w/ Mixed Veg & Beef Bulgogi)
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Bibimbap (Korean Rice Bowl w/ Mixed Veg & Beef Bulgogi)

If you have some extra banchan (or seasoned and sauteed vegetables) at home and want a comforting dish, make this bibimbap recipe!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 3
Calories: 1171 kcal
Course: Main Course, Breakfast, Lunch, Dinner
Cuisine: Korean

Ingredients

Bulgogi
  • 1 lb beef brisket thinly shaved
  • 2 tbsp soy sauce low-sodium
  • 1 medium Asian pear
  • 1 tsp sesame oil roasted
  • 1 inch ginger fresh, peeled
  • 8 cloves garlic fresh
  • ¼ medium white onion
  • 1 tbsp rice syrup
  • 1 tbsp mirin
  • ¼ tsp black pepper
  • neutral cooking oil
Vegetables
  • 6 c water plus more for rinsing
  • 2 tbsp kosher salt plus more for seasoning, Diamond Crystal brand
  • ice
Cucumber
  • 1 medium cucumber sliced thinly, Persian
  • ¼ tsp kosher salt
  • 1 tsp rice vinegar
Spinach
  • 1 bunch spinach
  • ¼ tsp kosher salt Diamond Crystal brand
  • plash sesame oil roasted
Bean sprouts
  • 2 c bean sprout
  • ½ tsp kosher salt Diamond Crystal brand
  • plash sesame oil roasted
Mushrooms
  • 2 c brown mushrooms sliced
  • 1 tsp neutral oil
  • ¼ tsp kosher salt Diamond Crystal brand
  • plash sesame oil roasted
Carrot
  • 1 medium carrot julienned
  • ¼ tsp kosher salt Diamond Crystal brand
  • 1 tsp neutral oil
  • plash sesame oil roasted
Zucchini
  • 1 medium zucchini julienned
  • 1 tsp neutral oil
  • ¼ tsp kosher salt Diamond Crystal brand
  • plash sesame oil roasted
Other
  • 3 c rice cooked
  • 3 large egg fried
  • neutral oil
  • kosher salt Diamond Crystal brand
  • gochujang sauce
  • sesame seed optional topping, roasted
  • Roasted seaweed optional topping

Instructions

    Cup of Yum
  1. Cook the 3 c rice. Set aside until assembly.
Bulgogi
  1. In a blender, combine the marinade ingredients: 2 tbsp low-sodium soy sauce, 1 medium Asian pear, 8 cloves fresh garlic, 1 inch fresh peeled ginger, ¼ medium white onion, 1 tbsp rice syrup, 1 tbsp mirin, and ¼ tsp black pepper. Blend until it’s completely incorporated, and you don’t see chunks.
  2. In a food storage container, combine the marinade, 1 lb beef brisket, and 1 tsp roasted sesame oil. Mix until all the pieces are coated. Cover with lid and marinade for at least 20 minutes on the counter (or up to 4 hours in the fridge). Remove from the fridge 30 minutes before cooking to bring the temperature of the meat to room temp.
  3. In a cast-iron pan (or any pan) over medium-high heat, add the neutral cooking oil and marinated meat. Try not to crowd the meat, so cook multiple batches if necessary.
  4. Saute the meat for about 5-7 minutes or until the meat measures to 145°F. The meat should be caramelized with no liquid leftover. You may need to wipe the pan in between batches so the pan doesn’t burn with the marinade. Set the meat aside until we assemble the bowl.
Cucumbers
  1. In a small bowl, combine the thinly sliced 1 medium Persian cucumber and ¼ tsp kosher salt, tossing to evenly combine. Leave to sit for 15 minutes. Gently squeeze the cucumbers with your hands to remove excess water. Discard this water.
  2. Transfer back into the bowl and add the 1 tsp rice vinegar and mix. Set aside until assembly.
Spinach
  1. Bring a pot of water to a boil over medium-high heat and add salt. Stir to dissolve. Blanch the 1 bunch spinach in the boiling water for one minute, or until it wilts.
  2. Quickly transfer the spinach into a bowl of cold water and ice. Leave until the spinach is cool to the touch. Drain the spinach gently with your hands to remove all the excess water.
  3. Transfer the spinach to a bowl. Add the ¼ tsp kosher salt and splash roasted sesame oil. Mix to evenly coat. Set aside until assembly.
Beans sprouts
  1. Blanch the 2 c bean sprouts in the boiling water for about 5 minutes, or until they’re slightly softened.
  2. Quickly transfer the bean sprouts to a bowl of cold water and ice. Leave until the bean sprouts are cool to the touch. Strain the bean sprouts of excess water.
  3. Transfer the bean sprouts to a bowl. Add the ½ tsp kosher salt and splash roasted sesame oil. Mix to evenly coat. Set aside until assembly.
Mushrooms
  1. In a saute pan over medium heat, add the 1 tsp neutral oil and the 2 c sliced brown mushrooms. Saute the mushrooms for 1-2 minutes or until they’re softened, stirring occasionally to prevent charring.
  2. Add ¼ tsp kosher salt the mushrooms and stir again. Here's how the the cooked mushrooms should look.
  3. Transfer to a bowl, add splash roasted sesame oil, and mix until combined. Set aside until assembly.
Carrots
  1. In the same pan, add 1 tsp neutral oil and the julienned 1 medium carrot. Saute the carrots for about 1-2 minutes or until softened. Add the ¼ tsp kosher salt and stir to combine.
  2. Add splash roasted sesame oil and a bit of salt, mix until combined. Remove from pan and set aside until assembly.
Zucchini
  1. In the same pan, add 1 tsp neutral oil and the 1 medium zucchini sticks. Saute the zucchini for about 30 seconds or until softened. Add the ¼ tsp kosher salt and stir to combine.
  2. Season zucchini with a splash roasted sesame oil, and mix until combined. Remove from pan and set aside until assembly.
Assembly
  1. Fry up the 3 large eggs. Sunny side up looks good and is a classic bibimbap option, but cook them however you prefer.
  2. Steps below will be for using a stone bowl, which we'll heat up. If you're using a regular bowl that cannot be heated over fire, follow the same steps below but you can omit brushing oil, and omit heating up the bowl to crisp rice.
  3. To assemble each dolsot (stone bowl), brush a splash of roasted sesame oil.
  4. Add a layer of rice at the bottom.
  5. Then add bulgogi, cucumbers, spinach, bean sprouts, mushrooms, carrots, and zucchini in a circle on top, with a fried egg in the center
  6. Place the dolsot over low heat for two minutes (or until the bowl is warm to the touch). Raise the meat to medium heat and wait for the rice to sizzle. Once you hear the rice sizzling, continue to cook for about 5-10 minutes.
  7. You can check for the rice crispiness by gently scraping a spoon until you can lift the rice and see if it’s browned at the bottom. Remove the dolsot with oven mitts.
  8. Sprinkle roasted seaweed, roasted sesame seeds, and drizzle on the gochujang sauce.
  9. Use a spoon to mix everything together and eat.

Nutrition Information

Calories 1.171kcal (0%) Carbohydrates 180.26g (60%) Protein 57.25g (115%) Fat 23.59g (36%) Saturated Fat 6.67g (33%) Polyunsaturated Fat 3.04g (18%) Monounsaturated Fat 11.22g (56%) Trans Fat 0.02g (1%) Cholesterol 279.74mg (93%) Sodium 6.692mg (0%) Potassium 1.528mg (0%) Fiber 7.59g (30%) Sugar 18.86g (38%) Vitamin A 3.879IU (0%) Vitamin C 28.51mg (32%) Calcium 174.41mg (17%) Iron 6.93mg (39%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 1171

% Daily Value*

Calories 1.171kcal 0%
Carbohydrates 180.26g 60%
Protein 57.25g 115%
Fat 23.59g 36%
Saturated Fat 6.67g 33%
Polyunsaturated Fat 3.04g 18%
Monounsaturated Fat 11.22g 56%
Trans Fat 0.02g 1%
Cholesterol 279.74mg 93%
Sodium 6.692mg 0%
Potassium 1.528mg 0%
Fiber 7.59g 30%
Sugar 18.86g 38%
Vitamin A 3.879IU 0%
Vitamin C 28.51mg 32%
Calcium 174.41mg 17%
Iron 6.93mg 39%

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