Savor the vibrant flavors of bulgogi bibimbap.
Perfect for meal prep and adding a nutritious, colorful twist to your weeknight dinners or festive celebrations.
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Bulgogi Bibimbap is a vibrant and nutritious dish that is as beautiful as it is delicious.
This traditional Korean mixed rice dish features thinly sliced, marinated beef bulgogi served atop a bed of steamed rice, surrounded by a colorful array of sautéed vegetables, a fried egg, and a dollop of spicy gochujang sauce.
Each bite is a delightful mix of textures and flavors, from the tender, flavorful beef to the crunchy vegetables and creamy egg yolk.
Ideal for meal prep, bulgogi bibimbap is a versatile dish that can be easily customized to suit your preferences and is perfect for a quick, healthy weeknight dinner or a festive meal for special occasions.
What is Bibimbap?
Bibimbap is a vibrant Korean dish that features a bowl of steamed rice topped with an assortment of sautéed vegetables, such as spinach, carrots, and bean sprouts, along with a choice of protein like beef, chicken, or tofu.
The dish is usually crowned with a fried or poached egg and served with a dollop of gochujang (Korean chili paste).
Before eating, all the ingredients are mixed together, creating a colorful and flavorful meal that's both nutritious and satisfying.
What is Bulgogi?
Bulgogi is a popular Korean dish consisting of thinly sliced beef marinated in a savory-sweet mixture of soy sauce, sugar, garlic, ginger, sesame oil, and often fruit puree like pear or apple.
The marinade tenderizes the meat and infuses it with a rich, umami flavor.
The beef is typically grilled or stir-fried, resulting in a deliciously caramelized exterior with a juicy, flavorful interior.
Bulgogi is often served with rice and vegetables, making it a versatile and crowd-pleasing option.
Why You'll Love This Recipe
- Bulgogi Bibimbap offers a colorful and nutritious meal in one bowl.
- Combines tender beef with a variety of fresh vegetables.
- Perfect for meal prep and customizable to your taste.
- This rice bowl with beef is great for quick weeknight dinners or festive gatherings.
- Includes a flavorful mix of textures and tastes in every bite.
Cost To Make
Estimated cost = $12.50 or $3.12 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Bulgogi
- Light soy sauce
- Red pepper flakes (chili flakes): Optional
- Ginger: Minced.
- Garlic: Minced.
- Sesame oil
- Brown sugar
- Rice wine (mirin)
- Pepper
- Pear or Red Apple: Finely grated.
- Beef Tenderloin or Thick Steak: Thinly sliced. Avoid using stew meats like chuck or round.
- Oil for greasing frying pan
For the Rice
- Sushi rice
- Water
For the Vegetables
- Dried shiitake mushrooms: Soaked in hot water for at least 20 minutes or until soft
- Neutral flavored oil
- Salt
- Bean sprouts: Blanched.
- Carrots: Sliced into strips.
To Serve
- Fried eggs (or soft boiled)
- Sesame seeds, lightly toasted, to serve
- Nori or gim (seaweed sheets), roughly chopped.
- Kimchi
Instructions
This recipe for beef bulgogi bibimbap serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
For the Bulgogi
Step One: In a mixing bowl, combine all bulgogi ingredients except the oil. Mix well and make sure the beef is evenly coated. Cover, regridgerate and marinate for at least 20 minutes (overnight for better flavor).
Step Two: Heat oil in a frying pan, cook beef for 3 to 4 minute sor until browned and cooked. Turn off heat and set aside.
For the Rice
Step One: While the beef is marinating, rinse the rice under room temperature water 2-3 times until the water runs clear. Drain all water.
Step Two: Place drained rice and 1 ½ cups water in a medium sized saucepan. Place on medium high heat and bring liquid to a boil.
Once at a boil, stir the rice, making sure no grains are stuck at the bottom of the pot. Reduce heat to low, cover with lid, and cook for 15 minutes.
Step Three: Turn off heat and allow rice to rest for 15 minutes with lid on.
For the Vegetables
Step One: Cut the soaked and drained shiitake mushrooms into thin slices.
Step Two: Heat oil in a frying pan, once hot add mushrooms. Sprinkle with salt.
Fry for 3 to 4 minutes or until the mushrooms have softened further and are slightly crisp.
Turn off heat.
Putting It All Together
Step One: Place some cooked rice in a bowl.
Then top with some meat, mushrooms, bean sprouts, carrot strips, and your choice of fried (or boiled) egg, toasted sesame seeds, nori, or kimchi.
Substitutions / Variations
Here are some variations for thisrecipe for bulgogi bibimbap:
- Vegetarian Bibimbap: Substitute beef with tofu or tempeh.
- Spicy Version: Add extra gochujang for a spicier kick.
- Kimchi Bibimbap: Include kimchi for added tang and flavor.
- Seafood Bibimbap: Use shrimp or squid instead of beef.
- Low-Carb: Replace rice with cauliflower rice.
- Sweet and Savory: Add a touch of honey to the sauce for a sweeter flavor.
Serving Suggestions
Here are some ways you might like to serve this bulgogi bibimbap recipe:
- Top with a fried egg and drizzle with extra sauce.
- Serve with a side of pickled vegetables for added crunch.
- Garnish with sesame seeds and chopped scallions.
- Add a dollop of kimchi for extra flavor.
- Serve with a light soup or broth on the side.
- Pair with a fresh cucumber salad for a complete meal.
Storage
Store this bulgogi bibimbap in an airtight container in the fridge for up to 3 days.
FAQ
Bulgogi is a Korean dish consisting of marinated, grilled or stir-fried beef, known for its sweet and savory flavor.
Bibimbap is a mixed rice dish topped with a variety of vegetables, a protein (like bulgogi), a fried egg, and gochujang sauce.
Bibimbap is made of steamed rice topped with a variety of sautéed and seasoned vegetables, a protein (often beef or tofu), a fried or poached egg, and gochujang (Korean chili paste).
It's typically garnished with sesame seeds and sliced scallions.
Bulgogi is made of thinly sliced beef marinated in a mixture of soy sauce, sugar, garlic, ginger, sesame oil, and often fruit puree like pear or apple.
The marinade gives a sweet, savory, and umami-rich flavor to the beef.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Mains Recipes
Recipe
Bulgogi Bibimbap
Ingredients
For the Bulgogi
- ⅓ cup (83 ml/grams, 2.90 ounces) light soy sauce
- 1 teaspoon red pepper flakes chili flakes, optional
- 1 teaspoon ginger minced
- 1 teaspoon (1-2 cloves) garlic, minced
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- 1 tablespoon rice wine mirin
- ¼ teaspoon pepper
- ½ large pear (50 grams, 1.76 ounces) (or red apple), finely grated
- 400 grams (14.11 ounces) beef tenderloin or thick steak (or skinless boneless chicken breast/thighs), thinly sliced
- Oil for greasing frying pan
For the Rice
- 1 cup (215 grams, 7.58 ounces) sushi rice
- 1 ½ cups (375 ml/grams, 13.22 ounces) water
For the Vegetables
- 12 (20 grams, 0.71 ounces) dried shiitake mushrooms , soaked in hot water for at least 20 minutes or until soft
- 1 tablespoon neutral flavored oil
- Salt
- 75 grams (2.65 ounces) bean sprouts, blanched
- ½ cup (60 grams, 2.20 ounces) carrots, sliced into strips
Instructions
For the Bulgogi
- In a mixing bowl, combine all bulgogi ingredients except the oil. Mix well and make sure the beef is evenly coated. Cover, regridgerate and marinate for at least 20 minutes (overnight for better flavor).
- Heat oil in a frying pan, cook beef for 3 to 4 minute or until browned and cooked. Turn off heat and set aside.
For the Rice
- While the beef is marinating, rinse the rice under room temperature water 2-3 times until the water runs clear. Drain all water.
- Place drained rice and 1 ½ cups water in a medium sized saucepan. Place on medium high heat and bring liquid to a boil. Once at a boil, stir the rice, making sure no grains are stuck at the bottom of the pot. Reduce heat to low, cover with lid, and cook for 15 minutes.
- Turn off heat and allow rice to rest for 15 minutes with lid on.
For the Vegetables
- Cut the soaked and drained shiitake mushrooms into thin slices.
- Heat oil in a frying pan, once hot add mushrooms. Sprinkle with salt. Fry for 3 to 4 minutes or until the mushrooms have softened further and are slightly crisp. Turn off heat.
Putting It All Together
- Place some cooked rice in a bowl. Then top with some meat, mushrooms, bean sprouts, carrot strips, and your choice of fried (or boiled) egg, toasted sesame seeds, nori, or kimchi.
Abbey says
I made this for my meal prep. It was so easy. I also added some spinach as a topping. I fried it with some soy sauce.
Emily says
Adding spinach sounds like a great idea!