Bulgogi Bibimbap Recipe

Bulgogi Bibimbap Recipe – This Korean dish combines savory marinated beef, fresh vegetables, and a spicy gochujang sauce over a bed of steamed rice, creating a symphony of flavors and textures.


  • 200g thinly sliced beef (sirloin or ribeye)
  • 2 cups cooked short-grain rice
  • 1 carrot, julienned
  • 1 zucchini, julienned
  • 1 cup bean sprouts
  • 1 cup spinach
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 4 eggs
  • 2 tablespoons gochujang (Korean red chili paste)
  • Sesame seeds, for garnish
  • Salt and pepper to taste


  1. In a bowl, mix soy sauce, minced garlic, brown sugar, and sesame oil to create the marinade. Add thinly sliced beef to the marinade, ensuring it’s well coated, and let it marinate for at least 30 minutes.
  2. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add marinated beef and stir-fry until cooked through, about 3-4 minutes. Set aside.
  3. In the same pan, add another tablespoon of vegetable oil. Stir-fry carrots and zucchini until tender-crisp, about 2-3 minutes. Set aside.
  4. Blanch bean sprouts and spinach in boiling water for 1-2 minutes, then drain and squeeze out excess water. Season with salt and sesame oil.
  5. Fry eggs sunny-side-up or over-easy.
  6. To assemble the Bibimbap, divide cooked rice into serving bowls. Arrange cooked beef, sautéed vegetables, blanched bean sprouts, and spinach on top of the rice.
  7. Place a fried egg on each bowl of Bibimbap.
  8. Serve Bulgogi Bibimbap with a dollop of gochujang and garnish with sesame seeds. Mix everything together before eating to enjoy a burst of flavors and textures in every bite. This dish captures the essence of Seoul’s vibrant street food scene and is sure to delight your taste buds!

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