Korean Bibimbap


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!

Total Time:
1 hrs 15 mins



  • 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


  • 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


  • 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


  1. 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.

  2. In a gallon-size resealable plastic bag, combine apple mixture, steak, and green onion. Seal and chill until ready to cook.

  3. Meanwhile, combine all SAUCE ingredients in a small bowl, set aside.

  4. 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.

  5. 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.

  6. In the same large skillet, heat 2 teaspoons sesame oil over medium-high heat. Add rice and cook until just toasted. Remove from skillet.

  7. Transfer the meat and marinade to the skillet and cook over medium-high heat until browned and cooked through, about 5 minutes.


  1. Divide rice among 4 bowls.

  2. 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.

    Korean Bibimbap on bamboo surface
    Hannah Bigot

Nutrition Facts (per serving)

1218 Calories
28g Fat
193g Carbs
46g Protein
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.

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