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Bulgogi Bibimbap
5 from 3 votes

Bulgogi Bibimbap

Beef bulgogi bibimbap combines tender marinated beef, vibrant carrots, crunchy bean sprouts, earthy shiitake mushrooms, and a sunny-side-up (or soft boiled) egg over a bed of rice. This flavorful and nutritious dish is ideal for meal prep or a quick, satisfying weeknight dinner. Serve with spicy gochujang sauce for an extra kick!

Prep Time
10 mins
Cook Time
30 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 4 servse
Calories: 513 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the Bulgogi
  • ⅓ cup light soy sauce
  • 1 teaspoon red pepper flakes chili flakes, optional
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced, 1-2 cloves
  • 1 teaspoon sesame oil
  • 2 teaspoons brown sugar
  • 1 tablespoon rice wine mirin
  • ¼ teaspoon black pepper
  • ½ pear finely grated, or red apple
  • 400 grams beef tenderloin thinly sliced, or thick steak, or skinless boneless chicken breast or thighs
  • cooking oil for greasing frying pan
For the Rice
  • 1 cup sushi rice 215 grams
  • 1 ½ cups water 375 ml/grams, 13.22 ounces
For the Vegetables
  • 12 dried shiitake mushrooms soaked in hot water for at least 20 minutes or until soft
  • 1 tablespoon neutral flavored oil
  • salt
  • 75 grams bean sprouts blanched
  • ½ cup carrot sliced into strips

Instructions

For the Bulgogi
    Cup of Yum
  1. In a mixing bowl, combine all bulgogi ingredients except the oil. Mix well and make sure the beef is evenly coated. Cover, regridgerate and marinate for at least 20 minutes (overnight for better flavor).
  2. Heat oil in a frying pan, cook beef for 3 to 4 minute or until browned and cooked. Turn off heat and set aside.
For the Rice
  1. While the beef is marinating, rinse the rice under room temperature water 2-3 times until the water runs clear. Drain all water.
  2. Place drained rice and 1 ½ cups water in a medium sized saucepan. Place on medium high heat and bring liquid to a boil. Once at a boil, stir the rice, making sure no grains are stuck at the bottom of the pot. Reduce heat to low, cover with lid, and cook for 15 minutes.
  3. Turn off heat and allow rice to rest for 15 minutes with lid on.
For the Vegetables
  1. Cut the soaked and drained shiitake mushrooms into thin slices.
  2. Heat oil in a frying pan, once hot add mushrooms. Sprinkle with salt. Fry for 3 to 4 minutes or until the mushrooms have softened further and are slightly crisp. Turn off heat.
Putting It All Together
  1. Place some cooked rice in a bowl. Then top with some meat, mushrooms, bean sprouts, carrot strips, and your choice of fried (or boiled) egg, toasted sesame seeds, nori, or kimchi.

Nutrition Information

Serving 1 serve Calories 513kcal (26%) Carbohydrates 24g (8%) Protein 28g (56%) Fat 33g (51%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 15g (75%) Cholesterol 85mg (28%) Sodium 1728mg (72%) Potassium 527mg (11%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 4 servse

Amount Per Serving

Calories 513

% Daily Value*

Serving 1 serve
Calories 513kcal 26%
Carbohydrates 24g 8%
Protein 28g 56%
Fat 33g 51%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 15g 75%
Cholesterol 85mg 28%
Sodium 1728mg 72%
Potassium 527mg 11%
Fiber 3g 12%
Sugar 8g 16%

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