Bulgogi Bibimbap Recipe

Prepare marinade

In a medium bowl combine 4 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tbsp sesame oil, 1/2 cup grated Asian pear (or apple), 2 tsp minced garlic, 1 tsp grated ginger, 1/2 tsp black pepper, and 2 tbsp sliced green onions. Whisk until sugar begins to dissolve and mixture is uniform.

Marinate beef

Place 1 lb thinly sliced ribeye or sirloin in a shallow dish or resealable bag. Pour marinade over the beef, toss to fully coat, press out excess air (if using a bag) and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 30 minutes will still impart flavor.

Cook bulgogi

Heat a large skillet or cast-iron pan over high heat until hot. Add 1 tsp neutral oil if needed, then add the marinated beef in a single layer (work in batches to avoid steaming). Cook 1–2 minutes per side until browned and edges caramelize. Remove cooked beef to a plate and sprinkle with 1 tsp toasted sesame seeds. Keep warm.

Prepare carrots

Heat 1/2 tbsp neutral oil in a skillet over medium-high. Add 1 cup julienned carrots, sauté 2–3 minutes until slightly tender but crisp. Season with a pinch of salt, remove and keep separate.

Prepare zucchini

In the same skillet, add 1/2 tbsp oil. Add 1 cup julienned zucchini and a pinch of salt. Sauté 2–3 minutes until lightly browned and just tender. Stir in 1 tsp sesame oil, toss, then remove and keep separate.

Prepare mushrooms

Add 1/2 tbsp oil to the skillet and over medium-high heat add 1 cup sliced shiitake mushrooms. Sauté 3–4 minutes until golden and any liquid evaporates. Season with a pinch of salt and remove.

Blanch bean sprouts

Bring a small pot of salted water to a boil. Add 1 cup mung bean sprouts and blanch for 30–45 seconds until slightly tender but crunchy. Drain and immediately rinse under cold water. Squeeze out excess moisture, then toss with 1/2 tsp sesame oil and a pinch of salt. Keep separate.

Blanch spinach

In the same boiling water briefly blanch 4 oz spinach for 15–30 seconds until wilted. Drain, rinse with cold water and squeeze out excess liquid. In a small bowl combine the spinach with 1/2 tsp sesame oil, 1/2 tsp minced garlic, and a pinch of salt; mix well and set aside.

Cook eggs

Fry 4 eggs sunny-side up in a nonstick skillet with 1/2 tsp oil over medium heat until whites are set but yolks remain runny (about 2–3 minutes). If you prefer, you can cook eggs to your desired doneness. Remove and keep warm.

Warm rice

Warm 3 cups cooked short-grain rice if needed (microwave or steam) so it is hot and slightly sticky for assembly.

Assemble bowls

Divide warm rice among four bowls (about 3/4 cup rice per bowl). Arrange portions of cooked bulgogi, carrots, zucchini, mushrooms, blanched bean sprouts, blanched spinach, and cucumber slices around the top of the rice in sections (traditional bibimbap style). Place a fried egg in the center of each bowl.

Finish and serve

Add 1 tbsp gochujang to each bowl (adjust to taste). Drizzle 1/4 tsp sesame oil over each bowl and sprinkle with toasted sesame seeds and nori strips if using. To eat, mix everything together so the gochujang, egg yolk, sesame oil and beef juices coat the rice and vegetables.