Beef Bibimbap Recipe

Beef Bibimbap in a large bowl serve with various side dishes and topped with an egg.

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5 from 2 votes

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

Course Main Course

Cuisine Korean

Prep Time 1

Cook Time 30

Resting Time 30

Total Time 2

Servings servings

Calories 901kcal

Author Alexandria Drzazgowski

Equipment

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.

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.

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