Bi Bim Bap Recipe

Rinse and cook rice

Rinse 1.5 cups short-grain rice under cold water until the water runs mostly clear (3–4 rinses). Drain. Combine rice, 2.25 cups water, and 0.25 tsp salt in a rice cooker or medium saucepan. If using a saucepan bring to a boil, then reduce to low, cover and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.

Marinate beef

Thinly slice 8 oz beef if not pre-sliced. In a bowl mix 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1 tbsp grated Asian pear (or 1 tsp apple juice), and 0.25 tsp black pepper. Add beef and toss to coat. Marinate 10–30 minutes (longer for more flavor).

Cook beef

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated beef in a single layer, spread out to get quick browning. Cook, stirring occasionally, 3–5 minutes until cooked through and edges caramelize. Remove from pan and keep warm.

Vegetarian option

If using mushrooms as the main protein, marinate sliced shiitakes in the same sauce for 10 minutes and sauté in 1 tbsp oil until tender and slightly caramelized, about 4–6 minutes.

Prepare spinach

Bring a small pot of water to a boil. Blanch 2 cups spinach 30–45 seconds until wilted. Drain and squeeze out excess water. Toss with 1 tsp sesame oil and a pinch of salt (about 1/8–1/4 tsp). Set aside.

Cook bean sprouts

In a skillet over medium heat, add 1 tsp vegetable oil and 1/2 tsp minced garlic. Add 1 cup bean sprouts and a pinch of salt (about 1/8 tsp). Stir-fry 1–2 minutes until just tender-crisp. Toss with 1/2 tsp sesame oil and set aside.

Julienned carrots and zucchini

Heat 1 tsp vegetable oil in the skillet over medium-high. Add 1/2 cup julienned carrot and 1/2 cup julienned zucchini separately or together depending on pan size. Sauté carrot 2–3 minutes until slightly softened; season with a pinch of salt. Sauté zucchini 2 minutes until just tender. Finish both with a few drops of sesame oil and set aside.

Sauté mushrooms

In the same pan, add 1 tsp oil and sauté 1/2 cup sliced shiitake mushrooms with a pinch of salt and 1/2 tsp minced garlic until browned, 3–4 minutes. Toss with 1/2 tsp sesame oil and set aside.

Fry eggs

In a nonstick skillet, heat a small amount of oil over medium. Crack 2 eggs and fry sunny-side-up until whites are set but yolks remain runny (about 2–3 minutes). For over-easy, flip gently and cook an additional 15–30 seconds. Season lightly with salt.

Prepare garnishes

Toast 1 tsp sesame seeds in a dry skillet over low heat 1–2 minutes until fragrant. Thinly slice scallions. If using kimchi, chop into bite-sized pieces.

Make sauce

Whisk together 2 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey (or sugar) and 1 tsp water to loosen. Taste and adjust: add a little more honey for sweetness, or more vinegar for tang. Set aside.

To assemble bowls, divide the cooked rice between two bowls (about 3/4 cup cooked rice per serving). Neatly arrange portions of each vegetable topping (spinach, bean sprouts, carrots, zucchini, mushrooms), and the cooked bulgogi or mushrooms on top of the rice. Place a fried egg on each bowl. Add kimchi on the side if using. Drizzle 1–2 tbsp gochujang sauce per bowl (or serve on the side). Sprinkle toasted sesame seeds and sliced scallions on top.

To eat: mix everything together thoroughly so the sauce coats rice and toppings. Serve immediately while hot.