Savory Tooth

Simple Tasty Recipes

Bibimbap (Korean Beef Bowl)

Updated Published Feb 17, 2017 By 6 CommentsThis post may contain affiliate links.

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.
bibimbap served in white bowl

Bibimbap

5 from 3 votes
Prep: 10 mins
Cook: 30 mins
Yield: 3 servings

INGREDIENTS

Steak Marinade:

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)  
Total Fat 12g 19%
   Saturated Fat 4g 19%
Cholesterol 274mg 91%
Sodium 1120mg 47%
Net Carb 67.5g  
Total Carb 72.5g 24%
   Dietary Fiber 5g 20%
   Sugars 11.5g  
Protein 51g  
Vitamin A 166% · Vitamin C 27% · Calcium 9% · Iron 42%

PHOTOS

bibimbap served in white bowl
close up view of egg in bibimbap bowl
close up view of beef in bibimbap bowl
overhead view of bibimbap bowl

NOTES & TIPS

(1) White Rice. This can be substituted with 4 cups of uncooked riced cauliflower. Cook cauliflower with a bit of oil in a pan over high heat until tender, stirring frequently. This substitution reduces calories and carbs, resulting in about 420 calories and 23 grams of net carbs per serving.
(2) Carrots. About 2 to 3 medium carrots. Bibimbap goes well with almost any vegetable, so carrots can be substituted with your favorite vegetable such as cucumber, spinach, sprouts, or broccoli.
(3) Gochujang. Traditionally, bibimbap uses gochujang, which is a thick Korean chili sauce made using red chilis and fermented soybeans. You can find gochujang online or in specialty stores. If you’re wondering what else you can use gochujang for, it can work splendidly as a meat marinade, a glaze for chicken wings, a spicy dipping sauce, or as a tofu stir-fry sauce. I use gochujang sauce, which is liquid, not gochujang paste. If you have the paste version, thin it into a sauce by whisking together the paste, vinegar, sesame oil, and maple syrup. If you don’t have gochujang, the next best thing is to use a mixture of sriracha, soy sauce, and a sweetener.
(4) Flank Steak. Substitute with your favorite meat or other protein, such as ground beef, chicken, seafood, or tofu.
(5) Serving. Serve hot, with a side of Asian cucumber salad or garlic green beans. Leftovers can be stored in the refrigerator for up to 2 days, and reheated in the microwave.

More Mains: Beef

close up view of seared shredded beef

Slow Cooker Barbacoa Beef

ground beef picadillo in white bowl

Ground Beef Picadillo

close up view of beef and broccoli

Instant Pot Beef And Broccoli

meatballs with sauce on black plate

Meatballs With Creamy Marinara Sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

4000
Did you make this? Rate this recipe:




newest oldest most voted
Alexandria

I’ve meal prepped this 3 times now, working on a 4th! I love this recipe and wish I could post a picture!

Vote Up2Vote Down  Reply
2 years ago
Artisan Traveller

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.

Vote Up1Vote Down  Reply
4 years ago
Amber

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!

Vote Up1Vote Down  Reply
5 years ago
Julia @ HappyFoods Tube

This is a wonderful recipe, Julia! Love your photos! 🙂

Vote Up1Vote Down  Reply
6 years ago
Petras

How can you drizzle Gochujang, it’s not in a liquid state?

Vote Up0Vote Down  Reply
2 years ago
Julia

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.

Vote Up3Vote Down  Reply
2 years ago
MENU