Bibimbap
If you've got cooked short-grain white rice, fresh spinach and bean sprouts, you're most of the way to this beef: about 75 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Egg Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Slice the beef thinly and marinate it for 15 minutes in 1 tablespoon soy sauce, 1 teaspoon sesame oil, half the grated garlic, and a pinch of sugar; meanwhile julienne the carrots and zucchini and thinly slice the mushrooms.
- Blanch the spinach in boiling salted water for 30 seconds, drain, squeeze dry, and season with 1 teaspoon sesame oil, a pinch of salt, and a little garlic; blanch the bean sprouts for 2 minutes and dress them the same way.
- Heat a little vegetable oil in a skillet over medium-high heat and stir-fry the carrots, then the zucchini, then the mushrooms separately for 2 to 3 minutes each, seasoning each lightly with salt, and set the cooked vegetables aside in piles.
- Raise the heat to high and stir-fry the marinated beef for 3 to 4 minutes until browned and cooked through with no pink remaining.
- Fry the eggs in a little oil until the whites are fully set, keeping the yolks runny if desired.
- Make the sauce by whisking the gochujang with the remaining soy sauce, 1 tablespoon sesame oil, the ground sesame seeds, and 1 to 2 tablespoons water until smooth and pourable.
- Divide the warm rice among four bowls, arrange the vegetables, beef, and a fried egg on top of each in neat sections, and serve with the gochujang sauce on the side for each person to mix in thoroughly before eating.
You'll use: Frying pan / skillet · Saucepan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Bibimbap take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bibimbap is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Bibimbap 7.jpg by Chloe Lim, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.