Summary:
Bibimbap is a Korean beef bowl with rice, marinated beef, an assortment of vegetables like mushrooms and zucchini, and sunny side up eggs. Everything is tossed in a deliciously spicy-sweet gochujang sauce.

INGREDIENTS
- 1 cup
uncooked white rice (Note 1) - 10 ounces mushrooms, sliced
- 5 ounces carrots, thinly sliced (Note 2)
- 1 zucchini, sliced
- 3 large eggs
- 3 tablespoons
gochujang sauce (Note 3) - 3/4 teaspoon
black sesame seeds
Steak Marinade:
- 3/4 pound flank steak, thinly sliced (Note 4)
- 2 tablespoons
soy sauce - 1 tablespoon
corn starch
INSTRUCTIONS
- Marinate Beef: Rub corn starch onto sliced flank steak in bowl. Drizzle soy sauce over steak. Let sit in refrigerator for at least 30 minutes.
- Cook Rice: Cook rice according to package instructions. Distribute cooked rice among three serving bowls.
- Cook Vegetables: Heat nonstick pan over medium heat until hot, a few minutes. Cook each vegetable topping in turn, until tender, about 8 minutes for carrots, 5 minutes for mushrooms, and 5 minutes for zucchini. Once cooked, distribute among serving bowls.
- Cook Proteins: Sear steak on pan until no longer pink, about 3 minutes, then transfer to serving bowls. Fry eggs on one side until whites are firm but yolks are still liquid, then transfer to serving bowls.
- Serve: Drizzle gochujang over serving bowls. Sprinkle with black sesame seeds. Serve (Note 5).
NUTRITION
Makes 3 Servings |
Amount Per Serving: |
Calories 600 (19% from fat) | Â |
Total Fat 12g | 19% |
   Saturated Fat 4g | 19% |
Cholesterol 274mg | 91% |
Sodium 1120mg | 47% |
Net Carb 67.5g | Â |
Total Carb 72.5g | 24% |
   Dietary Fiber 5g | 20% |
   Sugars 11.5g |  |
Protein 51g | Â |
PHOTOS




I’ve meal prepped this 3 times now, working on a 4th! I love this recipe and wish I could post a picture!
Just made this tonight – excellent results! I used Ssamjang which is a little more mild than Gochujang and it came out superbly well! Great recipe.
Thank you for taking the time to share these delicious foods! My husband lived in Korea and is always looking for places to eat. I love that I can make it for him. Thanks!
This is a wonderful recipe, Julia! Love your photos! 🙂
How can you drizzle Gochujang, it’s not in a liquid state?
I use gochujang sauce, which is liquid, not gochujang paste. You can thin it out into a sauce by whisking together the paste, vinegar, sesame oil, and maple syrup.