Homemade Bibimbap (비빔밥)

overhead of a big wide bowl of sliced carrots, cucumbers, spinach salad, beef, mushrooms, and an egg on top with sauce.

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5 from 1 vote

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

Course Main Course

Cuisine Asian, Korean

Prep Time 30

Cook Time 10

marinate time 1

Total Time 1 40

Servings bowls

Calories 648kcal

Author Tracy

Equipment

frying pans
Box Grater
Mandoline
serving bowls

Ingredients

2 cups short grain white rice, or sushi rice or 4 cups cooked
4 eggs
butter or oil to saute eggs

Korean Beef

1 8 oz sirloin
1/4 pear Asian or Bartlett, shredded
3 cloves garlic minced
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar or mirin
2 teaspoons toasted sesame oil
2 teaspoons olive oil or sesame oil

Vegetables

2 large carrots jullianned
1 large English cucumber sliced extremely thin
1 lb shiitake mushrooms or other mushrooms
1 teaspoon kosher salt divided
1 tablespoon toasted sesame oil for sauteeing the beef

Homemade Bibimbap Sauce

1/4 cup gochujang
2 tablespoons toasted sesame oil
1 tablespoon sugar
3 teaspoons apple cider vinegar
2 teaspoons fresh minced garlic
1 tablespoon seasoned rice vinegar or mirin

Additional Toppings

Korean Spinach Salad
Kimchi

Instructions

Prep Meat: Add sirloin to a freezer-safe plate, cover, and place in the freezer for 30- 60 mins.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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!
Enjoy! Give it all a mix and enjoy!

Video

Notes

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

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!

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