The BEST Bibimbap – Just Like Seoul Street Food!

This easy homemade bibimbap lets you build custom Korean rice bowls with 10+ topping options (including tofu for vegans!). Learn the quick-pickling shortcut for veggies, how to fake dolsot crispy rice without a stone bowl, and why gochujang sauce balance is key. Ready in 30 minutes—mix it up for endless combos!

⭐ Why This Recipe Works

✔ Meal-prep friendly – components stay fresh for days
✔ Customizable (vegetarian, vegan, or meat-lover options)
✔ Real-deal bibimbap sauce (not just plain gochujang)

Yields: 2 servings
Prep time: 30 minutes
Cook time: 20 minutes

Ingredients:

For the Rice:

• 2 cups cooked white rice (preferably slightly warm)

For the Vegetables (Namul):

• 1 cup spinach, washed
• 1 teaspoon sesame oil
• ¼ teaspoon salt
• ½ cup carrots, julienned
• ½ teaspoon sesame oil
• ⅛ teaspoon salt
• ½ cup zucchini, julienned
• ½ teaspoon sesame oil
• ⅛ teaspoon salt
• ½ cup shiitake mushrooms, thinly sliced
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 1 clove garlic, minced
• ¼ teaspoon sugar

For the Meat (Optional):

• 4 oz beef sirloin or ribeye, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• ½ teaspoon minced garlic
• ¼ teaspoon black pepper

For the Fried Eggs:

• 2 large eggs
• Pinch of salt
• 1 tablespoon vegetable oil

For the Gochujang Sauce:

• 2 tablespoons gochujang (Korean chili paste)
• 1 teaspoon sesame oil
• 1 teaspoon sugar or honey
• 1 teaspoon rice vinegar
• ½ teaspoon minced garlic

Garnish (Optional):

• Toasted sesame seeds
• Thinly sliced scallions

Equipment:

• Large skillet or wok
• Several small bowls
• Cutting board
• Sharp knife

Instructions:

Step 1: Cook the Rice (If not already cooked)

•  A pot of fluffy, steaming white rice, ready to be served.

Step 2: Prepare and Season the Spinach

• Fresh spinach wilting in a hot pan.

1. Bring a small pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, until just wilted.
2. Drain the spinach immediately and squeeze out any excess water.
3. In a small bowl, combine the spinach with 1 teaspoon of sesame oil and ¼ teaspoon of salt. Mix well and set aside.

Step 3: Sauté the Carrots

• Bright orange julienned carrots on a white plate.
• Julienned carrots being sautéed in a hot pan.
• Heat a skillet over medium heat. Add the julienned carrots and sauté for 1-2 minutes until slightly softened.
• Transfer the carrots to a small bowl and toss with ½ teaspoon of sesame oil and ⅛ teaspoon of salt. Set aside.

Step 4: Sauté the Zucchini

• Pale green julienned zucchini on a white plate.
• Julienned zucchini being sautéed in a pan.
• Add the julienned zucchini and sauté in the same skillet for 1-2 minutes until slightly tender.
• Transfer the zucchini to a small bowl and toss with ½ teaspoon of sesame oil and ⅛ teaspoon of salt. Set aside.

Step 5: Sauté the Shiitake Mushrooms

• Thinly sliced shiitake mushrooms in a white bowl.

•  Sliced shiitake mushrooms are being sautéed in a pan.

1. Add the sliced shiitake mushrooms and sauté in the same skillet for 3-4 minutes until softened and slightly browned.
2. Add soy sauce, sesame oil, minced garlic, and sugar to the pan. Stir well and cook for another minute. Transfer the mushrooms to a small bowl and set aside.

Step 6: Cook the Meat (If using)

• Thinly sliced raw beef on a white plate.

• Thinly sliced beef is being sautéed in a pan until browned.

1. In a small bowl, marinate the sliced beef with soy sauce, sesame oil, sugar, minced garlic, and black pepper for at least 10 minutes.
2. Heat the same skillet over medium-high heat. Add the marinated beef and cook for 1-2 minutes per side, until browned and cooked through. Set aside.

Step 7: Fry the Eggs

• Two sunny-side-up fried eggs with bright yellow yolks.

1. Heat vegetable oil in a clean skillet over medium heat.
2. Crack the eggs into the skillet and sprinkle with a pinch of salt.
3. Cook to your desired doneness (sunny-side up, over easy, or over medium). Set aside.

Step 8: Prepare the Gochujang Sauce

• A close-up of vibrant red gochujang sauce in a small glass bowl.

1. In a small bowl, whisk together the gochujang, sesame oil, sugar or honey, rice vinegar, and minced garlic until well combined.

Step 9: Assemble the Bibimbap

• Image Description: A colorful and arranged Bibimbap bowl with sections of rice, spinach, carrots, zucchini, mushrooms, cooked beef, and a fried egg on top. A dollop of gochujang sauce sits in the center or on the side.

1. Divide the warm rice between two bowls.
2. Arrange the prepared vegetables (spinach, carrots, zucchini, mushrooms) and cooked meat (if using) artfully on top of the rice in separate sections.
3. Place a fried egg in the center of each bowl.
4. Drizzle the gochujang sauce over the top or serve it on the side, allowing each person to add their desired amount.
5. Garnish with toasted sesame seeds and thinly sliced scallions, if desired.

Step 10: Serve and Enjoy!

• A close-up shot of a Bibimbap bowl with a wooden spoon mixing the ingredients and gochujang sauce.

To eat Bibimbap, mix all the ingredients thoroughly before enjoying!

💡 Korean Grandma Tips

✔ No dolsot? Use a cast-iron skillet for crispy rice
✔ Vegetarian version: Substitute beef with sautéed tofu
✔ Extra umami: Add spoonful of bibimbap seasoning (yangnyum ganjang)

🍽️ Serving Tradition

• With banchan (side dishes like kongnamul muchim)
• Pair with doenjang jjigae (soybean paste stew)
• Korean-style: Eat with a long-handled spoon

🌡️ Storage

• Components separate: Fridge 4 days
• Sauce only: Fridge 2 weeks

📊 Nutrition (Per Bowl with Beef)

Calories: 550 | Protein: 25g | Fiber: 6g

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