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    Home » Asia

    Beef Bibimbap Recipe

    Published on Dec 3, 2021 Modified: Dec 2, 2021 by Alexandria Drzazgowski.

    Jump to Recipe

    Combine rice, vegetables, beef, sauce, and an egg together for a delightful beef bibimbap recipe made right at home.

    beef bibimbap in a bowl with Korean BBQ seasoning bottle next to it

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    Jump to:
    • Recipe Origins 
    • Why Make this Recipe? 
    • What Do I Need to Make this Recipe
    • What Other Vegetables Can I Serve with this Dish? 
    • How Do I Make this Recipe?
    • Expert Tips 
    • Recipe FAQs
    • Research Sources
    • Beef Bibimbap Recipe

    Recipe Origins 

    Bibimbap is a very popular Korean dish, made by layering rice, sauce, an egg, marinated beef, and multiple vegetable dishes in a bowl. 

    The name literally translates to mean “mixed rice”, because before the diner eats, they should mix all of the ingredients together in the bowl. 

    The beauty of bibimbap is the variety of flavors in the bowl. Each vegetable dish is cooked separately, leading to a gorgeous combination of complementing tastes in each bite. Though this is not a fast dish, it is ultimately a rewarding one, and I highly recommend going through the effort to make this recipe!

    Why Make this Recipe? 

    1. So Much Variety: The good thing about this Beef Bibimbap recipe is that you never need to have the same bowl twice. You can use the vegetable dishes here as a starting point, but feel free to make more or less dishes based on your tastes. 
    2. “Travel” to Korea: Korean food is incredible and I’ve always wanted to travel to the country to experience it for myself! Unfortunately, I haven’t been able to visit yet, but I can recreate the tastes of Korea in my own kitchen! 
    3. Unique Meal: If you’ve been feeling in a dinner rut, this is a great meal to try out! After tasting this dish, I realized that there were so many flavors I hadn’t tried before! This dish opened my eyes to a world of new and tasty flavors. 

    What Do I Need to Make this Recipe

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Beef Ingredients

    1. Steak: I used sirloin but you can also use ribeye. Cut it into very thin strips, cutting against the grain. 
    2. The Spice Hunter’s Korean Barbecue Seasoning: I LOVE this seasoning! You can buy a bottle of it from The Spice Hunter. 
    3. Sesame Oil: Use pure sesame oil for the best results. 

    Vegetables 

    Platter of vegetables for beef bibimbap
    1. Soybean Sprouts: Soybean sprouts can be tough to find in a local grocery store. I always buy mine from the Asian grocery store. Buy them fresh if possible, but canned will work in a pinch. 
    2. Toasted Sesame Seeds: I bought sesame seeds in the spice aisle at the grocery store and added them to a dry pan for a few minutes until they toasted. 
    3. Carrots: Your carrots need to be cut into matchsticks. You can do this yourself or buy a bag of already-cut matchstick carrots. 

    Sauce

    1. Gochujang: Gochujang is a thick and spicy paste made with red chili peppers and fermented soybeans. I bought mine from my local Asian grocery store. 

    What Other Vegetables Can I Serve with this Dish? 

    If you want to experiment with other vegetables on your bibimbap, try the following: 

    • Shiitake Mushrooms 
    • Korean Bellflower 
    • Fern Sprouts
    • Caramelized Potato 
    • Radish 
    • Mung Bean Sprouts 

    And more!

    How Do I Make this Recipe?

    [adthrive-in-post-video-player video-id=”sjyK5UxS” upload-date=”2021-12-09T19:03:31.000Z” name=”Beef Bimbimbap Recipe” description=”Combine rice, vegetables, beef, sauce, and an egg together for a delightful beef bibimbap recipe made right at home.” player-type=”static”]

    Step 1: Make the Beef

    Mix beef with soy sauce, sesame oil, brown sugar, minced garlic, and Korean BBQ Seasoning. 

    raw beef marinating in a glass bowl

    Place in a bow, cover with plastic wrap, and allow the meat to marinate in the fridge for at least 30 min (up to a few hours) 

    Heat a pan with vegetable oil on medium high heat. Add the marinated beef and cook, stirring occasionally, until the beef is cooked through. 

    Skillet with beef cooking for beef bibimbap

    Step 2: Make the Sauce

    Mix all of the sauce ingredients together in a bowl. Set aside. 

    Step 3: Cook the Rice

    Cook the rice according to package instructions. 

    Step 4: Make the Vegetables 

    Soybeans Sprouts

    Bring a medium pot of water to a boil on the stove. Add the soybeans into the water and allow them to boil for 3 minutes. 

    Pot with water and soybean sprouts

    Remove the beans from the boiling water and run under cold water to stop the cooking process. 

    Place the bean sprouts in a bowl and mix them with the salt, garlic, and sesame oil. 

    bowl with cooked soybean sprouts

    Spinach

    Bring a medium pot of water to a boil. 

    Once boiling, add the spinach. Allow it to cook for 30 seconds in the water, then remove it.

    pot with spinach leaves and water inside

    Run the spinach under cold water to stop the cooking process. 

    Place the spinach back in a bowl, then add garlic, sesame oil, salt, and sesame seeds. 

    Bowl of spinach with sesame seeds

    Carrots

    Sprinkle the matchstick carrots with a pinch of salt. Allow to sweat for about 30 minutes. Then squeeze out the excess water. 

    Add vegetable oil to a pan. Add the carrots and saute until done (about 1-2 minutes).

    Red Peppers

    Bowl of cooked red peppers

    Sprinkle the red pepper with a pinch of salt. Allow to sweat for about 30 minutes. Then squeeze out the excess water. 

    Add vegetable oil to a pan and add the red bell pepper and salt. Cook for about 30 seconds. 

    Zucchini

    skillet with cooked zucchini

    Add zucchini to a bowl and sprinkle with salt. Allow it to sweat for about 30 minutes, then squeeze out excess water. 

    Add the vegetable oil to a pan, then add the zucchini, garlic, sesame oil, and chopped green onion.  Saute for 1-2 minutes. 

    Cucumbers

    skillet with cooked cucumbers

    Put cucumbers in a bowl and sprinkle with salt. Allow it to sweat for about 30 minutes, then squeeze out excess water

    Add vegetable oil to a pan. Add the cucumber, chopped garlic, and sesame oil. Saute until lightly cooked, about 1-2 minutes. 

    Step 5: Cook the Eggs

    Cook the eggs sunny-side up in a pan. 

    Step 6: Assemble

    In a bowl, layer rice, beef, some of every vegetable dish, and a sunny side up egg. 

    Sprinkle each bowl with toasted sesame seeds. 

    Enjoy!

    Expert Tips 

    Close up of beef bibimbap with a sunny side up egg
    • Individually your vegetable dishes may taste a little salty, but when paired with the unseasoned rice, it adds a lot of flavor. Feel free to slightly reduce the salt if desired, but make sure to add enough that the vegetables still release their juices. 
    • It is very important to discard the extra liquid that the vegetables have let off after sitting in the salt. Squeeze them lightly to discard of any extra water. 
    • The sauce can be spicy, so allow each diner to add their own sauce to the bowl depending on their tastes. 
    • This dish can be a lot of work, so it is great to assemble when you already have leftovers! Make any of the vegetable dish in this recipe for dinner any night, and then use them to assemble bibimbap the next day. 
    • Enjoy a cold Korean Cucumber Salad as a starter to this recipe – you’ll enjoy a delightfully flavorful meal from start to finish.

    Recipe FAQs

    Bowl of bibimbap with a platter of vegetables behind it
    Bibimbap PronunciationBibimbap Pronunciation

    Bibimbap can be a hard word to pronounce. Phonetically, it’s spelled [bi-bim-bbap]. 

    The “bi” makes a “bee” sound. 

    How Can I Cook the Beef? 

    For ease of use, I used a frying pan to cook my beef. In addition to the frying pan, you can also use a cast iron skillet, a grill, or a wok.
     
    The hotter you make the pan/grill before cooking the beef, the crispier the outside will be! I added all of my marinade into the pan so that it could coat the beef in a delicious sauce.  

    Difference Between Dolsot Bibimbap and this Beef Bibimbap Recipe

    Both meals are essentially made using the same ingredients. However, Dolsot Bibimbap is served in a hot, stoneware bowl. The bowl is coated with a little bit of oil and then filled with rice. Then a variation of vegetables lie across the top of the bowl.
     
    The stoneware bowl is put over a burner, and the rice crisps up and cooks on the bottom of the bowl. Sometimes with Dolsot Bibimbap, the meat is also put into the bowl raw, as the heat will cook the beef as the dish gets stirred.
     
    Conversely, the Beef Bibimbap is typically served at room temperature. The rice is placed in a regular serving bowl and is not heated or crisped. The beef is also cooked before assembling the bowl as there is not enough heat to cook it after assembly. 

    Is this Dish Healthy?

    Please keep in mind that I am not a nutritionist nor a doctor. I view bibimbap as a healthy meal because it is served with a great variety of vegetables. 

    Research Sources

    Research done with: 

    Maangchi.com

    My Korean Kitchen

    Korean Bapsang

    Did you enjoy this recipe for Beef Bibimbap from Korea? If so, make sure to check out these other recipes I picked out just for you: 

    • Pigeon Peas and Rice from the Bahamas
    • Kabuli Pulao from Afghanistan
    • Koshari Recipe from Egypt
    • Haitian Griot
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    Beef Bibimbap in a large bowl serve with various side dishes and topped with an egg.

    Beef Bibimbap Recipe

    Combine rice, vegetables, beef, sauce, and an egg together for a delightful beef bibimbap recipe made right at home.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Korean
    Prep Time: 1 hour hour
    Cook Time: 30 minutes minutes
    Resting Time: 30 minutes minutes
    Total Time: 2 hours hours
    Servings: 4 servings
    Calories: 901kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Plastic Wrap
    • Mixing Bowl(s)
    • Pot(s)
    • Pan(s)

    Ingredients

    Beef Ingredients

    • 1 lb Sirloin steak, cut into small strips
    • 1 tbsp Soy sauce
    • 1 tbsp Sesame oil
    • 1 tbsp Brown sugar
    • 1 tsp Minced garlic
    • 1 tsp The Spice Hunter’s Korean BBQ seasoning
    • 1 tbsp Vegetable oil, for cooking

    Vegetable Ingredients

    Soybean Ingredients

    • 3 cups Soybean sprouts
    • ¼ tsp Salt
    • 1 tsp Garlic
    • ½ tsp Sesame Oil

    Spinach Ingredients

    • 1 bunch Spinach, about 4-5 cups, stems cut off
    • ½ tsp Garlic, minced
    • ½ tsp Sesame oil
    • ¼ tsp Salt
    • 1 tsp Sesame seeds, Toasted

    Carrot Ingredients

    • 2 cups Matchstick carrots
    • ¾ tsp Salt
    • 1 tbsp Vegetable Oil

    Red Pepper Ingredients

    • 1 Red pepper, cut into thin matchsticks
    • ⅛ tsp Salt
    • ½ tbsp Vegetable Oil

    Zucchini Ingredients

    • 1 Zucchini, thinly sliced in matchsticks
    • ¾ tsp Salt
    • 1 tsp Garlic
    • ½ tsp Sesame oil
    • ½ tbsp Vegetable Oil
    • 2 tbsp Green onion

    Cucumber Ingredients

    • 1 Cucumber, cut into half moon shapes, thinly
    • ¾ tsp Salt
    • 1 tsp Garlic
    • ½ tsp Sesame oil
    • 1 tbsp Chopped green onion
    • 1 tbsp Vegetable Oil

    Sauce Ingredients

    • 4 tbsp Gochujang
    • 1 tbsp Sesame oil
    • 1 tbsp Brown Sugar
    • 3 tbsp Water

    Assembly Ingredients

    • 4 Eggs
    • 2 cups Medium grain white rice, uncooked
    • Toasted Sesame Seeds, for topping

    Instructions

    Beef Instructions

    • Mix beef with 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 1 tsp minced garlic, and 1 tsp The Spice Hunter's Korean BBQ Seasoning. Place in a bow, cover with plastic wrap, and allow the meat to marinate in the fridge for at least 30 min (up to a few hours)
    • Heat a pan with 1 tbsp vegetable oil on medium high heat. Add the marinated beef and cook, stirring occasionally, until the beef is cooked through.

    Sauce Instructions

    • Mix all of the sauce ingredients (4 tbsp Gochujang, 1 tbsp sesame oil, 1 tbsp brown sugar, 3 tbsp water) together in a bowl. Set aside.

    Rice Instructions

    • Cook 2 cups dry white rice according to package instructions.

    Vegetable Instructions

      Soybean Instructions

      • Bring a medium pot of water to a boil on the stove. Add 3 cups soybean sprouts into the water and allow them to boil for 3 minutes.
      • Remove the beans from the boiling water and run under cold water to stop the cooking process.
      • Place the bean sprouts in a bowl and mix them with the ¼ tsp salt, 1 tsp garlic, and ½ tsp sesame oil.

      Spinach Instructions

      • Bring a medium pot of water to a boil.
      • Once boiling, add the 1 bunch (4-5 cups) spinach. Allow it to cook for 30 seconds in the water, then remove it.
      • Run the spinach under cold water to stop the cooking process.
      • Place the spinach back in a bowl, then add ½ tsp garlic, ½ tsp sesame oil, ¼ tsp salt, and 1 tsp sesame seeds.

      Carrot Instructions

      • Sprinkle 2 cups matchstick carrots with ¾ tsp salt. Allow to sweat for about 30 minutes. Then squeeze out the excess water.
      • Add 1 tbsp vegetable oil to a pan. Add the carrots and saute until done (about 1-2 minutes).

      Red Pepper Instructions

      • Sprinkle 1 red pepper (sliced) with a pinch (⅛ tsp) salt. Allow to sweat for about 30 minutes. Then squeeze out the excess water.
      • Add ½ tbsp vegetable oil to a pan and add the red bell pepper and salt. Cook for about 30 seconds.

      Zucchini Instructions

      • Add 1 zucchini (thinly sliced) to a bowl and sprinkle with ¾ tsp salt. Allow it to sweat for about 30 minutes, then squeeze out excess water.
      • Add ½ tbsp vegetable oil to a pan, then add the zucchini, 1 tsp garlic, ½ tsp sesame oil, and 2 tbsp chopped green onion. Saute for 1-2 minutes.

      Cucumber Instructions

      • Put 1 cucumber (thinly sliced in a half moon shape) in a bowl and sprinkle with ¾ tsp salt. Allow it to sweat for about 30 minutes, then squeeze out excess water
      • Add 1 tbsp vegetable oil to a pan. Add the cucumber, 1 tsp minced garlic, 1 tbsp chopped green onion, and ½ tsp sesame oil. Saute until lightly cooked, about 1-2 minutes.

      Assembly Instructions

      • Cook 4 eggs sunny side up in a pan.
      • In a bowl, layer rice, beef, some of every vegetable dish, and a sunny side up egg.
      • Sprinkle with toasted sesame seeds.

      Notes

      Recipe copyright The Foreign Fork. For educational or personal use only. 
      • Steak: I used sirloin but you can also use ribeye. Cut it into very thin strips, cutting against the grain. 
      • The Spice Hunter’s Korean Barbecue Seasoning: I LOVE this seasoning! You can buy a bottle of it from The Spice Hunter. 
      1.  
      • Sesame Oil: Use pure sesame oil for the best results. 
      • Soybean Sprouts: Soybean sprouts can be tough to find in a local grocery store. I always buy mine from the Asian grocery store. Buy them fresh if possible, but canned will work in a pinch. 
      • Toasted Sesame Seeds: I bought sesame seeds in the spice aisle at the grocery store and added them to a dry pan for a few minutes until they toasted. 
      • Carrots: Your carrots need to be cut into matchsticks. You can do this yourself or buy a bag of already-cut matchstick carrots.
      • Gochujang: Gochujang is a thick and spicy paste made with red chili peppers and fermented soybeans. I bought mine from my local Asian grocery store.
      • Individually your vegetable dishes may taste a little salty, but when paired with the unseasoned rice, it adds a lot of flavor. Feel free to slightly reduce the salt if desired, but make sure to add enough that the vegetables still release their juices. 
      • It is very important to discard the extra liquid that the vegetables have let off after sitting in the salt. Squeeze them lightly to discard of any extra water. 
      • The sauce can be spicy, so allow each diner to add their own sauce to the bowl depending on their tastes. 
      • This dish can be a lot of work, so it is great to assemble when you already have leftovers! Make any of the vegetable dish in this recipe for dinner any night, and then use them to assemble bibimbap the next day.

      Nutrition

      Serving: 1serving | Calories: 901kcal | Carbohydrates: 105g | Protein: 45g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 2184mg | Potassium: 1748mg | Fiber: 8g | Sugar: 18g | Vitamin A: 20077IU | Vitamin C: 92mg | Calcium: 243mg | Iron: 8mg
      Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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      Asia Beef Recipes Main Course South Korea

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      Comments

      1. Sara says

        December 27, 2021 at 6:07 pm

        5 stars
        Amazing! Easy to follow. Worth trying!!

        Reply
        • The Foreign Fork says

          December 27, 2021 at 6:41 pm

          So glad you liked it Sara! It’s a lot of steps but so worth it in the end 🙂

          Reply
      5 from 2 votes (1 rating without comment)

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