Experience the ultimate comfort food with this authentic, restaurant-quality Korean Bibimbap recipe. Literally translating to “mixed rice,” this vibrant bowl brings together an incredible combination of flavors and textures. It features ultra-tender ribeye shaved beef marinated overnight in a sweet and savory garlic-sesame blend, then quickly seared to perfection.
The seasoned meat is beautifully arranged over a bed of warm rice alongside a colorful rainbow of healthy vegetable sides. It includes fresh julienned carrots, crisp zucchini, sautéed shiitake mushrooms, blanched bean sprouts, and nutrient-rich watercress. Topped with a classic sunny-side-up fried egg and crispy nori flakes. It’s a fully customizable dish that lets everyone mix their own perfect bite.
No true local-style feast is complete without the proper pairings. Be sure to serve your bowls alongside a generous helping of fiery Kimchi and a massive dollop of sweet-and-spicy Gochujang sauce for that essential punch of traditional flavor. If you love this bold flavor profile, don’t miss our crowd-pleasing Korean Fried Chicken Wings for your next gathering. Or explore more traditional inspirations via Wikipedia’s culinary history of Bibimbap.
Rate This Recipe:
Bibimbap
Ingredients
Meat Marinade:
- 3-4 lbs. rib eye meat thinly sliced
- 1 cup soy
- ½ c. brown sugar
- ½ c. white sugar
- 4-5 garlic chopped
- 2 tbsp. kadoya sesame oil the best and the only one I use
- 1 bunched green onion chopped
- 1 thumb garlic
Assorted sides:
- 1 bunch watercress I like a lot so I use 2
- 1 pkg. bean sprouts
- 1 small zucchini
- 1 small carrot
- 1 small pkg. sliced shitake mushrooms soaked and chopped
- 1 pkg. shredded nori flakes
- 4-5 cups prepared rice
- 4-5 sunny side eggs
- Kim chee
- Kochujung sauce for FLAVA
Instructions
Meat Marinade:
- **Mix all and marinade overnight or 8 hours.
- **Make sure to mix ½ way through marinating process.
Prepare Watercress:
- Wash, boil for 4 minutes, squeeze out excess water, cut into 2 inch length.
Prepare Bean Sprouts:
- Boil in slightly salted hot water for 2 minutes, drain, cool. Mix in 1 tsp. sesame oil, 1tsp. sesame seeds.
Prepare Zucchini:
- Wash, slice, boil in slightly salted hot water for 1 minute, drain, cool, mix with 1 tsp. sesame oil, 1 tsp. sesame seeds.
Prepare Carrots:
- Wash, peel, grate or slice into match sticks, boil slightly salted hot water for 1-2 minutes, drain, cool, mix with 1 tsp. sesame seeds.
- Cook/boil marinated meat (bulgogi) in a wok or sauté pan with all the marinated included. (you want to keep all the juices for an added sauce) OR you can bbq the meat on a grill (this will not give you as much juice and be a little drier.
How To Serve:
- ASSEMBLE: Set out the 4 bowls and put half way full of rice. Arrange the vegetables on top of the rice in a circle. (a little pinch of each) Add the cooked beef as well. Top each bowl with an over easy egg, sprinkle with shredded nori. (if you have juice from the cooked meat drizzle on the top).
- **Add a little kochujang according to your spice level, mix everything in the bowl together. YUMMY!!!