Bibimbap Chicago Style: Deep-Dish-Inspired Rice Bowl Recipe

Bibimbap is a Korean bowl of rice topped with vegetables, protein, and a sauce, then mixed together before eating. This Chicago-inspired version pairs seared, Italian-beef-seasoned steak and tangy giardiniera with classic bibimbap toppings and gochujang sauce. It is a playful fusion rather than a traditional regional style, and the mix of savory, spicy, crisp, and pickled ingredients makes every bite lively.

Ingredients

1½ cups (300 g) Korean short-grain rice, or Japanese short-grain rice
2¼ cups (530 ml) water, for cooking the rice
12 oz (340 g) sirloin steak, about 1 inch (2.5 cm) thick
1 cup (240 ml) low-sodium beef broth
2 tablespoons (30 ml) soy sauce, divided
1 tablespoon (15 ml) neutral oil, divided
2 teaspoons (10 ml) toasted sesame oil, divided
2 garlic cloves (about 6 g), finely minced
½ teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) black pepper
1 medium carrot (about 100 g), cut into thin matchsticks
1 medium zucchini (about 200 g), cut into thin matchsticks
8 oz (225 g) shiitake or cremini mushrooms, stems removed and caps sliced
5 oz (140 g) baby spinach
½ teaspoon (3 g) fine salt, divided, plus more as needed
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 g) gochujang
1 teaspoon (7 g) honey or sugar
⅓ cup (75 g) drained Chicago-style giardiniera, finely chopped; use mild or hot
4 large eggs (about 200 g without shells)
2 teaspoons (6 g) toasted sesame seeds
2 scallions (about 30 g), thinly sliced

Instructions

Rinse the rice in a fine-mesh sieve under cool water, swishing it gently until the runoff is mostly clear. Put it in a saucepan with 2¼ cups (530 ml) water. Bring to a boil, cover, and turn the heat to low. Simmer for 18 minutes, or follow the package timing if it differs. Take the pan off the heat and leave it covered for 10 minutes; then fluff the rice. Keep the lid on while it rests so the grains finish steaming.
While the rice cooks, pat the steak dry. Mix 1 tablespoon (15 ml) soy sauce with the minced garlic, oregano, and black pepper, then rub the mixture over both sides of the steak. In a small bowl, stir together the gochujang, rice vinegar, honey, remaining 1 tablespoon (15 ml) soy sauce, and 1 teaspoon (5 ml) toasted sesame oil. This is a concentrated sauce; diners can use a little at a time and mix it into their own bowls.
Heat a large skillet over medium-high heat and add 1 teaspoon (5 ml) neutral oil. Sear the steak for about 4 to 5 minutes per side, adjusting for thickness and the heat of the pan. Check the center with a food thermometer: USDA FSIS lists 145°F (63°C), followed by a 3-minute rest, as the safe minimum for whole cuts of beef. If it has not reached that temperature, continue cooking and check again. Transfer the steak to a clean plate and rest it for 3 minutes before slicing thinly across the grain. Do not reuse a plate that held raw steak.
Pour the beef broth into the hot skillet and scrape up the browned bits with a wooden spoon. Simmer for about 3 minutes, until the liquid is fragrant and slightly reduced. Stir in the chopped giardiniera and take the pan off the heat. Taste the broth; add a splash of water if it is too salty or concentrated. Keep the sliced steak in the warm jus while you cook the vegetables, but do not boil it hard or the beef can become tough.
Wipe out the skillet if needed and return it to medium-high heat. Add 1 teaspoon (5 ml) neutral oil and cook the carrots with a pinch of salt for about 2 minutes, stirring, until bright and just tender. Transfer them to a plate. Add another teaspoon (5 ml) oil and cook the zucchini for about 2 minutes, then move it to the plate. Add the final teaspoon (5 ml) oil and the mushrooms; cook for 3 to 4 minutes until browned and tender. Add the spinach and remaining 1 teaspoon (5 ml) sesame oil, and toss for about 1 minute, just until wilted. Keep each vegetable in its own small pile if you want the classic arranged-bowl look.
Reduce the heat to medium-low and use the skillet to cook the eggs, adding a little more oil if the pan looks dry. Fry them until the whites and yolks are fully set and reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check with a food thermometer where practical. If you prefer not to use eggs, leave them out and add extra steak or mushrooms.
Divide the hot rice among four bowls. Arrange the carrots, zucchini, mushrooms, spinach, and sliced steak over the rice. Spoon a little giardiniera beef jus over the steak, keeping extra jus at the table so the rice does not become soggy. Add one egg to each bowl, scatter on the sesame seeds and scallions, and serve the gochujang sauce on the side. Mix everything together just before eating.

Tips

Short-grain rice gives the bowl a pleasantly cohesive base. If it is unavailable, medium-grain rice works; long-grain rice is also usable, but the grains stay looser and the finished bowl is less like the usual bibimbap texture. Cook rice according to its package directions rather than forcing the water ratio or timing.
Chicago-style giardiniera varies in heat, saltiness, and oiliness. Drain it well before measuring, and start with mild giardiniera if you are unsure about the chile level. If you use a very salty or oil-packed mix, taste the jus before adding more salt or sesame oil.
For clean vegetable colors and textures, cook each vegetable separately and avoid crowding the pan. A crowded skillet steams the vegetables instead of browning them. If your pan is small, work in batches and hold cooked vegetables on a plate while you finish.
Keep the gochujang sauce and jus separate until serving. That way, each person can control the heat and the rice stays distinct rather than turning wet. Use a clean cutting board and plate for cooked steak, not the ones that touched it raw.

Serving Suggestions

Serve the bowls hot, with extra gochujang sauce, giardiniera, and warm jus at the table. The pickled vegetables bring acidity and crunch, while the egg and sesame oil soften the stronger flavors. For a fuller meal, add a small bowl of Korean-style soup or a simple cucumber salad dressed with rice vinegar and sesame seeds. Keep any side dishes lightly seasoned so they do not compete with the beef, peppers, and sauce.

For a more classic bibimbap presentation, arrange the vegetables and steak in separate wedges over the rice rather than mixing them in the kitchen. A well-set egg in the center makes the bowl look inviting, and the diner can break it and stir it through with the sauce. Provide spoons as well as chopsticks; the rice and broth are easier to gather with a spoon.

Variations

For a meat-free bowl, replace the steak with 12 oz (340 g) extra-firm tofu, pressed and cut into cubes. Brown the tofu in a little oil, then season it with soy sauce, garlic, oregano, and pepper. Use vegetable broth instead of beef broth; the result keeps the savory, peppery Chicago-inspired note without suggesting it is Italian beef. Add extra mushrooms if you want a deeper, earthier topping.

To make the bowl milder, use mild giardiniera and reduce the gochujang to 2 teaspoons (10 g), thinning the sauce with 1 tablespoon (15 ml) water. For more heat, choose hot giardiniera or serve sliced fresh chile alongside the sauce rather than increasing the salt. You can also swap shiitake mushrooms for cremini, or use thinly sliced bell pepper in place of zucchini. These changes shift the flavor and texture but still work with the rice-and-topping format.

If you like a crisp rice base, use a seasoned cast-iron or other heavy skillet and press the cooked rice into a thin layer with a little neutral oil. Cook it undisturbed over medium heat for several minutes until the bottom forms a golden crust, then divide it among bowls and add the toppings. Watch closely so the rice browns rather than burns. This is an optional texture variation, not a requirement for the recipe.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking. Store rice, steak and jus, vegetables, and eggs in separate airtight containers when possible; this preserves the best texture and makes it easier to reheat portions evenly. Refrigerated cooked components keep for 3 to 4 days. If the rice has been left at room temperature longer than 2 hours, discard it rather than saving it.

Reheat rice with a teaspoon or two of water, covered, in the microwave or in a saucepan until steaming hot. Warm the steak and jus gently in a covered skillet, adding a little broth or water if needed, and heat leftovers to 165°F (74°C). Reheat vegetables separately or add them near the end so they do not become overly soft. A cooked egg is best made fresh; if reheating one, heat it through to 165°F (74°C) as you would other leftovers. Add fresh sauce and giardiniera after reheating.

Frequently Asked Questions

Is Chicago-style bibimbap a traditional Korean dish?
No. Bibimbap is a Korean mixed-rice dish with many regional and household variations, but this particular combination is a Chicago-inspired fusion. Giardiniera and peppery beef nod to Chicago Italian beef flavors, while the rice, vegetables, sesame, and gochujang provide the bibimbap framework.

Can I use leftover cooked rice?
Yes. Use about 4½ cups (roughly 700 g) cooked rice in place of the uncooked rice and water. Reheat it until steaming hot before assembling the bowls. Cold rice can be used for a crisp-bottom variation, but reheat the finished rice thoroughly and handle leftovers safely.

What can I use instead of gochujang?
Gochujang is a fermented Korean chile paste with savory depth and some sweetness. If you cannot find it, mix 1 tablespoon (15 g) mild miso with 1 to 2 teaspoons (5 to 10 g) sriracha or another chile sauce and a little honey. The substitute is less distinctly Korean and may be thinner or sharper, so add it gradually and taste.

Do I have to use giardiniera?
No, but it is the feature that gives this bowl its Chicago-inspired character. Chopped pepperoncini with a little celery or chopped pickled peppers can provide a similar tang and crunch, though the flavor will be simpler. Drain any substitute well so excess brine does not overwhelm the jus.

Can I prepare the components ahead?
Yes. Cook the rice, vegetables, steak, and jus up to 3 days ahead and refrigerate them in separate containers within 2 hours of cooking. Reheat the components to 165°F (74°C), cook the eggs just before serving, and add the sauce and giardiniera at the end. Keeping the parts separate prevents the rice from absorbing too much liquid.

How spicy is this recipe?
The heat depends mostly on the gochujang and whether the giardiniera is mild or hot. The amounts here give a noticeable but adjustable kick because the sauce is served separately. Start with a small spoonful, then add more after mixing; a little extra rice or a milder giardiniera can also balance a bowl that tastes too hot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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