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Homemade Bibimbap (비빔밥)
5 from 3 votes

Homemade Bibimbap (비빔밥)

A classic Korean dish of rice, veggies, beef, and a fried egg with our homemade bibimbap sauce!

Prep Time
30 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 4 bowls
Calories: 648 kcal
Course: Main Course
Cuisine: Asian, Korean

Ingredients

  • 2 cups short grain white rice or 4 cups cooked, or sushi rice
  • 4 egg
  • butter to saute eggs, or oil
Korean Beef
  • 1 oz sirloin steak
  • 1/4 pear Asian or Bartlett, shredded
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar or mirin
  • 2 teaspoons sesame oil toasted
  • 2 teaspoons olive oil or sesame oil
Vegetables
  • 2 large carrot jullianned
  • 1 large English cucumber sliced extremely thin
  • 1 lb shiitake mushrooms or other mushrooms
  • 1 teaspoon kosher salt divided
  • 1 tablespoon sesame oil for sauteeing the beef, toasted
Homemade Bibimbap Sauce
  • 1/4 cup gochujang
  • 2 tablespoons sesame oil toasted
  • 1 tablespoon sugar
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons garlic fresh, minced
  • 1 tablespoon seasoned rice vinegar or mirin
Additional Toppings
  • spinach prepared Korean style salad
  • kimchi

Instructions

    Cup of Yum
  1. Prep Meat: Add sirloin to a freezer-safe plate, cover, and place in the freezer for 30- 60 mins.
  2. Create Marinade: Meanwhile, add sesame oil, seasoned rice vinegar, soy sauce, and garlic to a ziplock bag. Cut off 1/4 of a pear. With a box grater, grate the flesh of the pear, using the skin to protect your fingers. Add the pear to the bag and mix.
  3. Prep Veggies: While the meat is hardening, cut carrots and slice cucumber as thinly as possible with either a knife or a mandoline. Add carrots to a bowl and set aside. Line the cucumber slices in a colander and sprinkle with 1/2 a teaspoon of kosher salt. Let sweat while meat freezes and marinates.
  4. Slice and Marinate: Slice the hardened sirloin as thinly as possible along the grain with a sharp knife. Add the beef and the marinade to a ziplock bag, mix well, and then add to the fridge to marinade for at least 30 minutes and up to overnight.
  5. Cook Rice: Rinse rice in a fine mesh sieve or colander. Add 4 cups of water to a pot with the rice, and heat over high to bring the water to a boil. Once boiling, lower the heat to a simmer and cover (make sure it’s simmering and not boiling or the rice will cook too quickly). Let cook for 13-20 minutes (the freshness of the rice will alter the cook time) until rice is tender.
  6. Cook Mushrooms: Add 1 tablespoon of sesame oil to a large saute pan over medium heat. Add mushrooms and saute until tender, about 5-7 minutes, seasoning with 1/2 teaspoon salt. Remove from heat, add to a small bowl, and set aside.
  7. Cook Beef: In the same pan add another 2 teaspoons of oil (either olive or sesame) add the beef, removed from the marinade. Saute over medium-high heat, turning the meat as it cooks. Saute for 3-5 minutes. Remove from heat and add to a bowl.
  8. Create Bibimbap Sauce: To create the sauce, add all of the sauce ingredients to a bowl or a 1 cup Pyrek and whisk until smooth.
  9. Set up: Gently press a paper towel or clean linen towel to the cucumbers to absorb some of the excess liquid. Add the cucumbers to a small bowl. Add the carrots, kimchi, Korean Spinach Salad, bibimbap sauce, to their own bowls.
  10. Cook Eggs: Add some butter to the pan that cooked the beef (or use another pan while the beef is cooking), and fry the eggs to your preference. We prefer a runny yolk to mix in with everything else!
  11. Assemble: Add 1 cup of rice to a wide bowl. Add beef, Korean Spinach Salad, kimchi, carrots, and mushrooms. Top with a fried egg and Bibimbap Sauce to taste!
  12. Enjoy! Give it all a mix and enjoy!

Notes

  • Prepare in Advance
  • Prepare in Advance
  • Bibimbap is a great meal that many components can be prepped in advance.
  • Beef: Prep and marinate the beef up to 18 hrs in advance.
  • Rice: Make the rice up to 4 days in advance.
  • Bibimbap Sauce: Make and store in the fridge 1-2 weeks in advance.
  • Substitutions
  • Substitutions
  • Sirloin: This is the go-to cut for most Korean cooking, but you can also use ribeye, New York strip, round steak, or flank steak.
  • Mushrooms: Use whichever are your favorite!
  • Toasted Sesame Oil: You can definitely use regular sesame oil, but we encourage toasted because it has a richer nuttier flavor.
  • Pear: Asian or Bartlett works great for this recipe.
  • Customize!
  • Customize!
  • One of the best parts of this Homemade Bibimbap is how customizable it is! Omit the beef and/or use tofu or chicken instead. Use whatever veggies you want, add some bean sprouts, saute some zucchini, top with sliced green onions, or add some crunchy raw romaine lettuce. The possibilities are endless!

Nutrition Information

Calories 648kcal (32%) Carbohydrates 101g (34%) Protein 17g (34%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 8g (40%) Trans Fat 0.02g (1%) Cholesterol 164mg (55%) Sodium 1194mg (50%) Potassium 816mg (17%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 6368IU (127%) Vitamin C 9mg (10%) Calcium 75mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 bowls

Amount Per Serving

Calories 648

% Daily Value*

Calories 648kcal 32%
Carbohydrates 101g 34%
Protein 17g 34%
Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 8g 40%
Trans Fat 0.02g 1%
Cholesterol 164mg 55%
Sodium 1194mg 50%
Potassium 816mg 17%
Fiber 7g 28%
Sugar 12g 24%
Vitamin A 6368IU 127%
Vitamin C 9mg 10%
Calcium 75mg 8%
Iron 3mg 17%

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