Recipes and Cooking Korean Bibimbap 3.6 (7) Add your rating & review Enjoy a taste of a Korean bibimbap recipe from your own kitchen. The rice bowl is loaded with veggies, steak, all the classic bibimbap flavors, and, of course, served with an egg on top! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 20, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs 15 mins Servings: 4 Jump to Nutrition Facts Ingredients BULGOGI: ½ of a small Gala, Honeycrisp, or Fuji apple, peeled, cored and cut up 1 small onion, cut up 2 tablespoon reduced-sodium soy sauce 1 tablespoon packed brown sugar 1 tablespoon toasted sesame oil 2 teaspoon mirin 2 cloves garlic, minced 1 pinch ground ginger 1 pinch ground black pepper 2 tablespoon water or apple juice, if needed 12 ounce beef sirloin steak, thinly sliced 1 green onion, thinly sliced SAUCE: 2 tablespoon gochujang 2 teaspoon mirin 2 teaspoon water 2 teaspoon sesame seeds, toasted 1 teaspoon granulated sugar 1 teaspoon toasted sesame oil 2 teaspoon apple cider vinegar 1 clove garlic, minced TOPPERS 2 teaspoon vegetable oil, divided 6 ounce shiitake mushrooms, stemmed and sliced 1 ½ cup purchased shredded carrots 2 tablespoon toasted sesame oil, divided 2 green onions, thinly sliced, divided 4 cloves garlic, minced, divided 8 ounce fresh spinach 8 ounce mung bean sprouts 4 cup cooked short grain white rice 4 sunny-side up fried eggs Purchased Kimchi English cucumber slices Nori, finely shredded Black and/or white sesame seeds, toasted Directions Combine the first 9 ingredients of the BULGOGI (through black pepper) in a blender or food processor until smooth. Add water or apple juice as needed for consistency. In a gallon-size resealable plastic bag, combine apple mixture, steak, and green onion. Seal and chill until ready to cook. Meanwhile, combine all SAUCE ingredients in a small bowl, set aside. In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add mushrooms and cook until tender, 3 to 4 minutes. Season to taste with kosher salt. Remove from skillet. Add remaining vegetable oil and repeat steps with carrots. In the same large skillet, heat 2 teaspoons sesame oil over medium-high heat. Add half of the green onions and garlic. Add spinach in batches, making sure the previous batch is fully wilted before adding more. Season to taste with kosher salt. Remove from skillet. Add 2 teaspoons toasted sesame oil and repeat steps with mung bean sprouts. In the same large skillet, heat 2 teaspoons sesame oil over medium-high heat. Add rice and cook until just toasted. Remove from skillet. Transfer the meat and marinade to the skillet and cook over medium-high heat until browned and cooked through, about 5 minutes. Assembly: Divide rice among 4 bowls. Arrange the mushrooms, carrots, spinach, bean sprouts, kimchi, cucumber, and nori around the edge of the bowl. Place the meat in the center and top with the egg. Top with SAUCE and sesame seeds. Hannah Bigot Rate it Print Nutrition Facts (per serving) 1218 Calories 28g Fat 193g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1218 % Daily Value * Total Fat 28g 36% Saturated Fat 6g 30% Cholesterol 243mg 81% Sodium 832mg 36% Total Carbohydrate 193g 70% Total Sugars 19g Protein 46g Vitamin C 36.7mg 184% Calcium 164mg 13% Iron 15.2mg 84% Potassium 1071mg 23% Folate, total 683.8mcg Vitamin B-12 2.9mcg Vitamin B-6 1.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.