Bulgogi Bibimbap (Korean Rice Bowl)
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Prep Time
35 mins
-
Cook Time
35 mins
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Total Time
59 mins
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Servings
4 servings
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Calories
593 kcal
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Course
Main Course
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Cuisine
Korean
Bulgogi Bibimbap (Korean Rice Bowl)
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This easy bibimbap recipe is loaded with tender bulgogi beef, colorful sautéed vegetables, and a perfectly fried egg—all served over warm rice with a spicy gochujang bibimbap sauce. It’s a delicious, well-balanced Korean rice bowl that’s great for meal prep or a quick weeknight dinner!
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Ingredients
For the Bowl:
- 4 cups Steamed rice
- 4 eggs
- 2 teaspoons sesame seeds
Korean Beef and Marinade
- 1 pound beef tenderloin or sirloin, thinly sliced
- ½ Asian pear or green apple, peeled and grated
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1½ tablespoon brown sugar or honey
- 2 garlic cloves, minced
Vegetables
- 1 cup dried shiitake mushrooms
- 2 carrots, julienned
- 2 zucchinis, julienned
- 2 cups spinach chopped
- 2 cups bean sprouts
- 3 garlic cloves minced
- 3-4 tablespoon cooking oil (vegetable or avocado oil)
- 1 teaspoon salt
- 1½ teaspoon soy sauce
- 1 teaspoon sesame oil
Bibimbap Sauce (makes 4+ servings)
- 4 tablespoons Gochujang paste (Korean red chili paste)
- 2 tablespoons mirin
- 1 tablespoons rice vinegar
- 1 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
Instructions
Mix the Sauce
- In a small bowl, whisk together all sauce ingredients until smooth and sugar is dissolved. Set aside.
Marinate and Cook the Beef
- Combine grated pear, garlic, soy sauce, honey, and sesame oil. Add the sliced beef and marinate for at least 30 minutes (or overnight). Sear the beef in a hot skillet with oil for 3–4 minutes until caramelized. Set aside.
Prep the Veggies
- Soak dried shiitake mushrooms in hot water for 30 minutes. Drain and slice.
Cook the Veggies
- Mushrooms: Sauté with oil, garlic, soy sauce, and a pinch of sugar until tender.Carrots & Zucchini: Cook separately in a little oil until tender.Spinach: Sauté with garlic, sesame oil, and salt until wilted. Squeeze out excess liquid.Bean Sprouts: Blanch or sauté until soft, then toss with garlic, sesame oil, and soy sauce.
Assemble the Bowl
- Fry the eggs to your liking (runny yolk is classic). Divide warm rice between bowls and top with bulgogi beef, sautéed vegetables, and a fried egg. Garnish with sesame seeds and a drizzle of sesame oil. Serve with a generous spoonful of bibimbap sauce on the side or on top.
Notes
- Use a hot pan for the beef – Searing on high heat gives you that delicious caramelized edge and locks in flavor fast.
- Prep veggies ahead – Cook and store each topping separately so you can assemble bowls quickly for easy lunches or dinners all week.
- Use a hot pan for the beef – Searing on high heat gives you that delicious caramelized edge and locks in flavor fast.
- Prep veggies ahead – Cook and store each topping separately so you can assemble bowls quickly for easy lunches or dinners all week.
Nutrition Information
Show Details
Calories
593kcal
(30%)
Carbohydrates
85g
(28%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
164mg
(55%)
Sodium
1394mg
(58%)
Potassium
1043mg
(30%)
Fiber
6g
(24%)
Sugar
23g
(46%)
Vitamin A
7111IU
(142%)
Vitamin C
47mg
(52%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 1394mg | 58% |
| Potassium | 1043mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
| Vitamin A | 7111IU | 142% |
| Vitamin C | 47mg | 52% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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