If you’re craving a bold, healthy, and flavor-packed meal, this bibimbap recipe is your answer.
Bibimbap is a popular Korean rice bowl loaded with seasoned vegetables, marinated beef, and a fried egg on top, all brought together with a spicy-sweet gochujang sauce.
I’ve made this dish at home many times, and it never disappoints. Whether you’re cooking for your family or meal-prepping for the week, bibimbap is versatile, customizable, and packed with nutrition and flavor.
Let me show you how easy it is to make this restaurant favorite in your own kitchen.
Ingredients You’ll Need
This Korean classic comes together with simple, wholesome ingredients.
- Cooked white rice – Use short-grain or sushi rice for that classic sticky texture.
- Eggs – Fried sunny-side up, with runny yolks for richness.
- Sesame oil and sesame seeds – For that nutty, toasty flavor in every bite.
- Beef marinade ingredients – Thinly sliced beef, grated apple, garlic, soy sauce, honey, and sesame oil.
- Vegetables – Carrots, zucchini, spinach, shiitake mushrooms, and bean sprouts.
- Bibimbap sauce – A bold mix of gochujang (Korean chili paste), mirin, rice vinegar, soy sauce, sugar, garlic, and sesame oil.
These ingredients are easy to find at Asian markets or well-stocked grocery stores. You can swap out vegetables based on what you have on hand.
Make the Bibimbap Sauce
This gochujang-based sauce ties everything together.
- Combine the sauce ingredients – Mix gochujang, mirin, rice vinegar, soy sauce, sugar, garlic, and sesame oil in a bowl.
- Stir well – Make sure the sugar dissolves completely.
- Adjust to taste – Add more sugar or vinegar if needed.
The sauce adds sweet, spicy, and umami-rich flavor to every bite. Make extra, it stores well in the fridge for weeks.
Marinate and Cook the Beef
This step adds savory depth to your bowl.
- Slice beef thinly – Use tender cuts like sirloin or ribeye. Freeze briefly to slice easier.
- Mix marinade – Combine grated apple, garlic, soy sauce, honey, and sesame oil.
- Marinate the beef – Let it sit for at least 30 minutes, or overnight if you have time.
- Cook quickly – Stir-fry on high heat until browned and slightly caramelized.
The grated apple helps tenderize the meat while adding subtle sweetness—a classic Korean trick.
Cook the Vegetables Separately
Each vegetable gets its own quick sauté for the best flavor and texture.
- Shiitake mushrooms – Soak dried mushrooms, slice, then sauté with garlic, soy sauce, and a touch of sugar.
- Carrots and zucchini – Cut into matchsticks, sauté until tender, season with a little salt and garlic.
- Spinach – Sauté briefly with garlic and a splash of sesame oil, then squeeze out excess moisture.
- Bean sprouts – Boil or steam, then season with garlic, sesame oil, and a bit of soy or fish sauce.
These toppings are simple but flavorful. Feel free to use other vegetables like kale, bell peppers, cabbage, or broccoli.
Fry the Eggs
This step adds creaminess and richness to the dish.
- Heat oil in a pan – Nonstick works best.
- Crack eggs and cook – Keep the yolks runny if possible.
- Cook to your liking – Runny yolks are traditional, but do what you prefer.
When mixed with the rice and sauce, the yolk gives the bowl a velvety texture.
Assemble Your Bibimbap
Now it’s time to bring everything together.
- Start with rice – Scoop warm rice into individual bowls.
- Arrange toppings – Neatly place the vegetables and beef around the bowl, separating them by color and texture.
- Top with egg – Place a fried egg in the center.
- Garnish – Sprinkle sesame seeds and drizzle with sesame oil.
- Serve with sauce – Add 1 to 2 tablespoons of bibimbap sauce on top.
It should look like a colorful mosaic. But don’t be shy, mix it all up before eating!
How to Eat Bibimbap
The fun part is mixing everything together.
- Break the yolk – Let it run into the rice and veggies.
- Mix well – Stir until the sauce coats every bite.
- Enjoy warm or room temp – It tastes great either way.
I always try to get a bit of everything on my first bite: rice, beef, veggies, egg, and plenty of sauce. It’s a flavor explosion.
Variations and Tips
Bibimbap is flexible, so make it your own.
- Try other proteins – Use chicken, tofu, pork, shrimp, or even salmon.
- Use leftover veggies – This dish is perfect for using up extras from the fridge.
- Make it vegetarian – Skip the meat or use tofu and double up on mushrooms or spinach.
- Meal prep friendly – Prepare everything ahead and store in separate containers.
- Eat it cold or warm – Works well for packed lunches and bento boxes.
Once you get the hang of it, bibimbap becomes a go-to comfort meal.
Final Thoughts
I’ve made this bibimbap recipe many times, and it’s always a hit.
From the savory beef and crunchy vegetables to the fiery gochujang sauce, every element adds something special.
It may look like a lot of steps, but each part is simple. Plus, you can prep it ahead and enjoy delicious, healthy bowls all week.
If you love Korean food or just want to try something new, bibimbap is the perfect place to start.
Bibimbap (classic Korean rice bowl)
Ingredients
Equipment
Method
- Mix gochujang, mirin, vinegar, soy sauce, sugar, garlic, and sesame oil to make the Bibimbap sauce. Set aside.
- Combine beef with grated apple, garlic, soy sauce, honey, and sesame oil. Marinate for at least 30 minutes.
- Cook marinated beef in a hot skillet until browned. Set aside and keep warm.
- Soak mushrooms in hot water until rehydrated, then sauté with soy sauce, sugar, and garlic.
- Sauté carrots and zucchini until just tender, separately. Season lightly.
- Sauté spinach briefly with garlic and sesame oil. Squeeze out extra moisture once cooled.
- Steam or boil bean sprouts until soft, then mix with garlic, sesame oil, and fish sauce.
- Fry eggs in a nonstick skillet to your preferred doneness. Runny yolks are traditional.
- Place rice in bowls, arrange vegetables and beef on top. Add fried egg in the center.
- Sprinkle sesame seeds, drizzle sesame oil, and serve with Bibimbap sauce on the side.
- To eat, break the yolk and mix everything together with the sauce.