Authentic Bibimbap

bibimbap feature V2

There is a reason Authentic Bibimbap (pronounced:  BEE – beem – bap) is one of the most popular dishes served in Korean restaurants all over the world…it’s amazing! Steamed rice, served with a bounty of lightly seasoned veggies, and incredible Korean Bulgogi beef (go without for a complete vegetarian dish), topped with a sunnyside up egg and finished off with a kick from Korean BBQ sauce.  It may look daunting to make, but all the ingredients you can make ahead of time, and then just assemble on a bed of steamed rice, and you’ll have one of the satisfying bowls of food you’ve ever encountered.

Traditionally, these are served in heated stone bowls, it really makes the experience that much better, and it continues to cook the rice, and even crisp it up.  But, though you can order them online, they are bit tough to find.  A nice large, wide bowl works just fine.   Anyhow you do it, you’ll love it!!

Authentic Bibimbap
Prep time
Cook time
Total time
This Authentic Bibimbap is incredible. It's no wonder it's one of the most popular Korean dishes all over the world. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. Make all the toppings first (can be done ahead of time, and just re-heated), then the rice...and serve with the homemade sauce. Wow, just wow. So good.
Recipe type: Entree
Cuisine: Asian
Serves: 4
  • 1 lb prepared bulgoli, or cooked, seasoned ribeye, sirloin, or skirt, thinly sliced
  • Stir-fry oil (or vegetable oil)...for stir-frying all the ingredients as you go.
  • 4 garlic cloves, minced
  • 2 cups bean sprouts
  • 4 tablespoons soy sauce (divided)
  • 2 tablespoons sesame oil* (divided)
  • 1 cup julienne carrot (or shredded)
  • 1 zucchini, seeded, cut into 1-inch sticks
  • 12 oz. fresh spinach
  • 8 oz. fresh shiitake mushrooms sliced
  • 4 eggs
  • 2 tablespoons toasted sesame seeds
  • 2 cups short-grain white race
  • 2 cups water
  • 2 teaspoons rice vinegar
  • 1 teaspoon salt
  • 2 tablespoons gochujang**
  • 1 tablespoon sesame oil*
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic, minced
  2. Prepare the bulgoli, or stir fry beef with salt, pepper, and 1 tablespoon each soy sauce and sesame oil. Set aside.
  3. Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl, and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.
  4. Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.
  5. Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.
  6. Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.
  7. Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.
  8. Cook 4 eggs, sunnyside up, add salt and pepper, set aside.
  10. Bring rice, water, vinegar, and salt to boil in medium saucepan over high heat.
  11. Cover, reduce heat to low, and cook until liquid has been absorbed, 7 - 9 minutes.
  12. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
  13. (Cook time will be longer, approx. 25 minutes, if using long grain rice).
  15. Mix all the ingredients together and set aside.
  17. Portion out rice into 4 bowls.
  18. Arrange toppings in a circular fashion.
  19. Top each with egg and then toasted sesame seeds.
  20. Garnish with sauce.
  21. Enjoy!


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