Rating: 4.5 stars 4.5
80 Ratings
  • 5 star values: 51
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

Korean bibimbap, along with kimchi, takes its place among the favored foods in Korean cuisine. Meaning mixed rice, bibimbap is a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). You can substitute with soy sauce or Sriracha (rooster sauce) for those who cannot handle the spiciness, like our children.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir together cucumber pieces and gochujang paste in a bowl; set aside.

  • Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce..

  • Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes. Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set mixture aside in a bowl.

  • Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.

  • Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.

  • Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

Nutrition Facts

569 calories; protein 34.9g; carbohydrates 63g; fat 19.3g; cholesterol 242.9mg; sodium 573.9mg. Full Nutrition