Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love the spicy, savory taste of Korean bibimbap, but I couldn't find a recipe here. I looked online and talked to some Korean friends, and this was the result. I hope you enjoy this dish as much as I have! To eat, just mix everything in the bowl together and enjoy with Korean hot chile sauce!


Recipe Summary test

30 mins
50 mins
1 hr 20 mins
2 bowls


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.

  • Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.

  • Place mushrooms in a bowl of warm water. Soak for 20 minutes.

  • Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.

  • Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.

  • Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.

  • Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.

  • Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.

  • Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.

  • Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

  • Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.

  • Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.

  • Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

Cook's Notes:

If you can get to a Korean market, the prices on the listed items are much lower than in a conventional grocery store.

I would like to try this with kosari (fern brakes) sometime, as I love the flavor, but I haven't undertaken the seemingly daunting task of preparing the dried ones as of yet.

Nutrition Facts

1358 calories; protein 40.3g; carbohydrates 184.9g; fat 57.1g; cholesterol 232.5mg; sodium 1665.7mg. Full Nutrition