Korean Bibimbap Recipe (2024)

Why’ll You Love This Easy Bibimbap Recipe

• DELICIOUS. Every bite is a delightful medley of spicy, aromatic, nutty, umami, savory, sweet flavors and crisp-tender, juicy, textures.
• THE BIBIMBAP SAUCE IS EVERYTHING. Gochujang (a flavor bomb in its own right) is infused with a splash of rice vinegar, brown sugar, soy sauce and toasted sesame oil which elevates the Bibimbap Bowls to next level.
• INDEPENDENTLY DELICIOUS. Every element is seasoned separately for an exponential explosion of YUM when combined.
• EASY TO MAKE. Although not quick to make (because the vegetables cook separately), bibimbap is easy. The beef marinates while you prep the vegetables and each vegetable takes just minutes to cook.
• SMART SHORTCUTS. Steaming the bean sprouts in the microwave, steaming the spinach on the stove, and using the right cut of meat so it marinates while you prep the veggies save you time and effort.
• NO STRESS SERVING. You don’t have to rush to get every element cooked quickly or at the same time because Korean bibimbap is served at room temperature – so take your time and/or start and stop as you like.
• MAKE AHEAD FRIENDLY. The beef can be marinated ahead of time and all of the vegetables can be made ahead of time, then gently warmed before serving the next day.
• GREAT FOR MEAL PREP. Portion into bowls and enjoy throughout the week!

Korean Bibimpap Ingredients

There is a lot of flexibility in bibimpap ingredients. Below I’ve outlined what’s in the recipe card (my favs) and included a section of variations below that. (Full recipe in the recipe card at the bottom of the post.)

• Steak: Use a tender cut of beef such as tenderloin, sirloin, or rib eye so the thin slices of beef will be tender after just a quick 30 minute marinade. You may use flank steak if planning on marinating overnight. Look for pre-finely sliced beef in the freezer section of Asian stores, ask the butcher to slice it for you, or do it yourself.
• Marinade: This is made with soy sauce, brown sugar, rice wine, toasted sesame oil, Gochuchang, ginger, garlic and the pièce de résistance – Asian/nashi pear! Adding grated pear to the marinade adds characteristic sweetness and tenderizes the meat. If you can’t find an Asian pear, use a sweet apple instead, like Fuji.

• Mushrooms: Dried shiitake mushrooms are preferred over fresh because they boast more intense umami richness because the sun-drying process draws out the flavor. Discard the stems of the mushrooms (or save them to flavor broth) and use just the caps.
• Bean Sprouts: No chopping needed, just pick up a bag at your grocery store! Use the bean sprouts within the first couple days so they are fresh and crisp.
• Carrots: Choose large carrots because they are easier and quicker to slice into batons. Slice the carrots on the diagonal into 1/4-inch thick slices, about 2-inches long. Next, turn the slices flat and slice into ¼ inch thick batons.
• Zucchini: No need to peel first! Choose large zucchini and slice into batons just like the carrots, discarding the ends.
• Spinach: Use 8 ounces fresh baby spinach, or 1 bunch spinach and chop it yourself.
• Vegetable seasonings: Varying amounts of toasted sesame oil, toasted sesame seeds, and minced garlic are added to the vegetables as they cook individually.

• Gochujang paste:a spicy red miso chili paste with a distinct umami heat with a touch of sweetness. Do NOT substitute with any other chili paste. You can purchase it at any grocery store or on Amazon HERE.
• Rice vinegar:this tangy condiment is usually located with the other vinegars near the salad dressings at your grocery store. Make sure to use unseasoned rice vinegar.If you don’t keep it stocked, you may substitute with white vinegar.
• Soy sauce: use reduced sodium because the gochujang is quite salty.
• Brown sugar: balances the heat of the gochujang and tanginess of the rice vinegar. Use more or less to taste.
• Toasted sesame oil: use toasted sesame oiland not regular/light/plain. Toasted sesame oilboasts a strong nutty aroma and is brown, whereas light/plainsesame oilis a low-flavor oil and is pale/yellow.

• Rice: Short-grain white rice is traditionally used for making bibimbap because its sticky texture helps hold the ingredients together so it’s easier to pick up with chopsticks.
• Eggs: We prefer sunny-side up with a pretty runny yolk, but over easy will work too.
• Toasted sesame oil: This adds a complex, nutty sesame flavor.
• Sesame seeds: Take care to use toasted sesame seeds instead of raw for their more intense nutty, smoky flavor.

Variations of Bibimbap

Make vegetarian bibimbap, swap the veggies, use different rice etc. Here are a few ideas:

• Rice: Not traditional, but short grain brown rice, quinoa, broccoli rice, cauliflower rice, etc. can all be used – or omit the rice altogether or swap it with greens.
• Vegetarian: Omit the beef altogether or replace it with another plant-based protein of your choice To use tofu, place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes and marinate.
• Korean Ground Beef: Swap the steak for the ground beef in these Korean Beef Bowls instead. Follow the recipe through step 3.
• Ground turkey: Use the same recipe above, but with ground chicken or turkey instead.
• Chicken: Swap the thinly sliced marinated beef with chicken thighs or breasts instead. Take care not to over cook or the chicken will dry out.
• Mushrooms: Dried shiitake mushrooms have the most intense flavor, but may be substituted with fresh shiitake, oyster, cremini, Bella, etc.
• Vegetable additions/substitutions: Sliced bell peppers, broccoli, asparagus, green beans, julienned snow peas or snap peas peas would all be tasty.
• Spinach substitutions: Use any of your favorite greens such as kale, watercress, silverbeet, Swiss chard, etc.
• Gosari (고사리): This is a popular Korean ingredient made from the dried, young stem of bracken-fern. It’s found in the mountains of South Korea, so it is difficult to come by fresh, but can be purchased dried or frozen from a Korean grocery store. Sauté, then season with soy sauce and minced garlic.
• Korean Radish: These are mellower/less zingy than traditnal radishes. Slice the radishes into matchsticks, add to sizzling oil, cover with a lid for 2 minutes, uncover, add garlic and sauté for 30 seconds or until radishes are tender. Drizzle with a little toasted sesame oil and a pinch of salt.

How To Make Bibimbap

This bibimpap requires a few steps because the vegetables cook separately, but they each take just a few minutes to cook, so please don’t shy away or be intimidated – the end result is SO WORTH IT!

• Step 1: Marinate the beef. Grate about ¼ of the pear into a shallow bowl or freezer bag, then whisk in the remaining marinade ingredients. Either marinate at room temperature (up to 60 minutes) while you prep the other ingredients or marinate in the refrigerator if not cooking within the hour.

• Step 2: Prep the vegetables. While the beef is marinating, prep the vegetables:
• Shiitake mushrooms:Add mushrooms to a heat-proof bowl (like glass) and pour boiling hot water over top. Soak for 30 minutes.Drain, squeeze dry with a kitchen towel, then, then slice ¼-inch thick (discard the stems).
• Carrot: Add sliced carrots to a medium bowl. Sprinkle with ¼ teaspoon salt, stir to coat, then let rest 20 minutes. Drain off excess liquid.
• Zucchini: Add sliced carrots to a medium bowl. Sprinkle with ¼ teaspoon salt, stir to coat, then let rest 20 minutes. Drain off excess liquid.

• Step 3: Make Bibimpap Sauce. Mix ingredients together in a medium bowl; set aside.

• Step 4: Steam Bean Sprouts. Add sprouts and ¼ cup water to a microwave safe bowl with a lid. Microwave for 3 minutes to steam. Alternatively, steam in pan.Run the cooked sprouts under cool water, then drain and squeeze dry with a kitchen towel. Return to a bowl and mix with green onions, toasted sesame oil, minced garlic, toasted sesame seeds and salt. Transfer to a serving platter.

• Step 5: Saute mushrooms. Add mushrooms to sizzling oil in a skillet. Stir fry for one minute, then add a splash of soy sauce, and garlic. Stir for 1-2 minute, until caramelized; transfer to platter.

• Step 6: Stir fry carrots.Add drained carrots to some sizzling oil in the skillet. Stir fry until crisp-tender. Toss with a dash of toasted sesame oil and toasted sesame seeds; remove to platter.

• Step 7: Stir fry zucchini.Stir fry zucchini and minced garlic in the now empty pan until crisp-tender. Toss with a drizzle of toasted sesame oil and toasted sesame seeds; remove to platter.

• Step 8: Steam spinach. Add spinach and 2 tablespoons water to the empty skillet. Cover and let steam 1-2 minutes, until wilted. Remove lid, push to the side and sauté garlic in some oil. Stir in toasted sesame oil, toasted sesame seeds and salt; remove to plate.

• Step 9: Cook beef.Add meat (grabbing meat with tongs so excess marinade drips off) in a single layer to a oil in a sizzling hot skillet and let sear 1-2 minutes. Flip and cook an and addition 1-2 minutes or until caramelized in spots but just cooked through. Transfer to a plate.

• Step 10: Fry Eggs.Crack the eggs in separate bowls or ramekins.Heat 1 tablespoon of oil in a nonstick sauté pan over medium heat. Working in batches as needed, add eggs to the pan on opposite sides. Cook sunny-side up, 3 to 4 minutes, until the whites are cooked and the yolks are loose. Transfer to a plate – or the bibimbap bowls if they’re ready!

TIPS For making Bibimbap Recipe

• Don’t NOT make this recipe because it looks complicated. The beef marinates while you prep the vegetables and each vegetable takes just minutes to cook and is seasoned simply with most of the same ingredients. Additionally, this is not a time sensitive recipe AND everything is served at room temperature, so take your time and/or start and stop as you like.
• Use more or less vegetables. This is YOUR bibimbap recipe – use more or less of any ingredients you like.
• You don’t have to use beef bulgogi. If you’re intimidated or on a budget, the shortcut ground beef from my Korean Bowls recipe is excellent.
• Cut beef thin. Slices should be sliced less than 1/8” thick. Don’t worry if the edges look a bit ragged. And don’t forget to ask if the butcher will do it for you!
• To thinly slice beef: Wrap beef in plastic wrap and freeze 1 hour or until it is firm enough to hold shape but still soft enough to slice.
• Cut beef across the grain: You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat.You want to cutperpendicular to the muscle fibers so they become as short as possible as opposed to long muscle fibers. Long muscle fibers will give you chewy, rubbery tough meat – so cut AGAINST the grain.
• Use a hot skillet.Your pan should be hot enough so that the meat sizzles as soon as it touches the pan. We want the outside of our meat to develop a nice sear while the inside remains tender, this ensures juicy steak. To do this, use a wok, cast iron or stainless steal pan, make sure your skillet is nice and hot.

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