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Korean Bibimbap

Korean Bibimbap - If you’ve never heard of Bibimbap, it’s a Korean dish that combines rice, seasoned vegetables, meat, egg, and a variety of other toppings.  This is such an easy dish to make and perfect for a weeknight meal .  
Course BEEF
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Rob


  • 4 cups jasmine rice, cooked
  • 1 1/2 lb thin sliced beef
  • 1 1/4 lb baby bok choy, cleaned and chopped
  • 1 cup shredded carrot
  • 1 cucumber
  • 2 tbs chili garlic sauce
  • 1 tbsp light brown sugar
  • 2 tbsp ponzu sauce or soy sauce
  • 1 garlic clove, minced
  • 6 tsp cooking oil, divided
  • 1 tsp sesame oil
  • 1/2 cup rice wine vinegar
  • 4 large eggs
  • 1 tbsp sesame seeds, I used black and white
  • salt and pepper to tasste


  • Slice cucumber thinly and place in a bowl. Add half of rice wine vinegar. Add carrots to a bowl and add the other half of rice wine vinegar and let veggies sit for 1-2 hours.
    Cook rice if rice isn't already cooked while you prepare the rest of your ingredients.
    Prepare the baby bok choy . Heat a large skillet over medium flame and add the cooking oil. Add the baby bok choy. Sauté the for a few minutes, or until it is cooked crisp . Drizzle the sesame oil over top and season with salt to taste. Remove the baby bok choy and keep warm.
    Dry the beef before you cook it with a paper towel. Add the beef to the skillet used to cook the baby bok choy. Cook the beef until medium , then add the chili garlic sauce, ponzu sauce, and brown sugar. Stir and cook for about 1-2 minutes. 
    Fry  4 large eggs in oil. I fry 2 at a time.
    Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked baby bok choy, 1/4 of the  beef,  then some sliced cucumber, shredded carrots, a cooked egg,  sesame seeds over top. Add salt and pepper as desired.