30 Minute Korean Bibimbap Recipe
This 30 Minute Korean Bibimbap Recipe is a mixture of sesame fried vegetables, minced beef & kimchi, served with rice & a fried egg for a delicious stir fry!
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This 30 Minute Korean Bibimbap Recipe (with grass-fed beef of course!) is sure to please your tastebuds, especially if you love American-Asian fusion cuisine. Of course I haven't made this recipe to be exactly authentic, but from my tasting session, it's pretty darn close.
I've also tried this bibimbap recipe out with noodles and bang bang shrimp, which is pretty mind-blowing if you're looking for a twist on this recipe, or if you really like Korean recipes you should also like these Korean Chicken Meal Prep Bowls! And if you just like plain old stir fry noodles you should try these Yakisoba Noodle Bowls too!
You'll be surprised to discover how simple this Korean Bibimbap recipe is, and the best part is that you don't have to run to a specialty foods store to get the same great spice and flavour that you've come to love and savour from your fave sushi or Korean restaurant.
So what the heck is bibimbap?
Bibimbap literally translates to “mixed rice”, and one of the best things about this dish is that you can customize it depending on your dietary restrictions or whatever's laying around in the fridge. This Bibimbap recipe makes the best use of a variety of veggies, and that's probably why I've been dying to develop my own recipe for it.
Got some leftover cabbage? Toss it in. Need to use up some greens? They'll not only taste great, but they'll add some extra nutritional value to your dinner!
Feel free to mix it up – you don't really have to use the exact combo of veggies I've used here. If you go to a traditional Korean restaurant, bibimbap might come in a special sizzling hot stone bowl – I've just used pasta bowls here. Fill them with as many veggies as your appetite can handle!!!
  
This may not be the most authentic version of bibimbap as most are served with a raw egg yolk and gochugang (Korean hot pepper paste), but honestly, sriracha or a chili garlic sauce work just fine alongside a fried egg with a runny yolk. Yeah, I know…I've Americanized it a tiny bit.
I'd like to think I've also made a healthier version that uses sesame oil and minimizes the soy sauce – you can also use tamari as a gluten-free substitute. If you're looking to make this meat-free, you can also easily sub in some sliced chicken breasts or shrimp.
Either way, this thing is so SUPER delicious I can't stand it!
Now let's talk a bit more about the individual components of this dish.
The key to a great fried egg is to start the pan off on high heat, and take the pan off the burner to let the egg cook afterwards at a slower pace.
Don't be tempted to flip the egg – you're going for appearance here! 😉
I ultimately end up mixing my bibimbap bowl all together, shredding apart the egg anyway, but it's such a wow factor to have the egg cooked sunny side up, and still have some runny yolk left to flavour the rest of the meal.
  
Kimchi is more easily available in most grocery stores these days and is totally optional in this recipe since it has such a strong flavour. I would definitely recommend adding it though for the nutritional benefits since fermented foods are great for digestion!
The kimchi I typically use is from a local shop/restaurant in Toronto called Live Raw (no, this isn't a sponsored post, this is just one of my favourite brands of kimchi!), and it's super flavourful and tasty.
I mean, what are you waiting for?! You know you just NEED to get your butt in the kitchen working on this – it makes great leftovers for lunch the next day too!
Will you be trying my 30 Minute Korean Bibimbap Recipe?
If you're looking for more 30-Minute Stir Fry ideas, I've got you covered! When in doubt, add veggies, protein and an easy soy/chili sauce combo for a quick and easy after-work dinner right?!
30-MINUTE GINGER BEEF SWEET POTATO NOODLES
A rice cooker makes meal prep so much easier! This is the one I use.
To make this recipe a bit healthier I like to use grass-fed beef from Butcher Box – for a limited time get two free ribeyes and bacon!
If you're looking for kimchi, this is a good option.
If you run out of sriracha, buy some here.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | people |
- 3 small eye of round steaks minced (or 1lb ground beef)
- 2 Carrots cut into matchsticks
- 2 zucchini cut into matchsticks
- Shittake and/or oyster mushrooms
- 1 cup bean sprouts
- 1 cup kimchi optional
- 2 cups fresh baby spinach
- 4 eggs
- 2 cups white or brown rice
- 2 tbsp sesame seeds divided
- 2-3 tbsp sesame oil divided
- 1/4 cup soy sauce
- 2 tbsp Chili garlic sauce or sriracha
Ingredients
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- Cook rice according to package instructions.
- Saute mushrooms in pan with 1 tsp sesame oil for 1-2 min on high heat. Add in 1-2 tsp soy sauce near the end of cook time. Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time. Veggies should be crisp but cooked.
- Meanwhile, cut up steak and toss with chili garlic sauce so that it's so minced it resembles ground beef. You could use ground beef if you're in a pinch, but I prefer to go with steak because it requires less cooking time and there's less fat.
- Heat 1 tbsp sesame oil over med-high heat, then cook steak for 7-8 min until fully cooked and remove from pan.
- Using a tiny bit of olive oil, heat the same pan on high and add egg. Cook for a few seconds, then remove from heat and let the egg continue to cook in hot pan off heat. Remove from pan when yolks appear runny but mostly cooked.
- Add 1/4 to 1/2 cup rice to each bowl. I use pasta bowls because I love how wide they are and they are great for presentation. Picking out veggies one at a time, place each in circle around bowl. Add beef in there as well. Top with egg, then sprinkle bowl with sesame seeds and serve.
Hi Ladies,
What a pleasure to find your blog at Food & Fitness Fridays. I’m just up the road in Barrie so when I saw Bloor Street, I knew I had to visit!
Beautiful blog and this dish is a knock out of the park! Great colours, textures, flavours and love that it is quick to make. Fabulous!
Congrats on a great site!
You are so sweet Robyn!! Thanks for stopping by and for your lovely words 🙂 Seeing all those yummy posts on Jebbica’s Food & Fitness Fridays makes us want to do one of our own roundups. Such a great way to get to know other bloggers! You’ve got great photography on your blog–that heirloom tomato salad looks amazing!
Yummy! This looks really great! xo Loren
So glad I found you ♡♡♡♡ thank you
Hi- your blog is great..journalism and healthy food, what a great combo! I have a question about your recipe for bibimbap: how do you make the sauce? I can’t seem to find that info in the instructions.
thanks, Susan
Hey Susan! Thanks so much for your kind words and sorry for the delay in response! There is no sauce – you mix all of the ingredients together and you can add a bit of soy sauce and chili garlic sauce (eg sriracha) for some extra flavour but that’s about it, it’s super simple! The kimchi and the veggies that get cooked in sesame oil and soy sauce do a great job of adding a ton of flavour without having to add a complicated sauce!
Please don’t take this personally, but don’t use sriracha. If you want an authentic Bibimbap then go to the nearest Korean/International food market and buy Korean Gochujang. Korean used this instead of Sriracha cause using gochujang because it give you a clean/authentic sauce taste instead of hotsauce kind of taste. Its just misleading.
Hi David! I do agree with you – authentic bibimbap definitely uses Gochujang. However, the average person does not have this condiment in their house and doesn’t necessarily want to run out and buy it for one recipe so I thought I would include as similar a substitute as I could. I make this recipe all the time and it still tastes really flavourful. I should say that this recipe is more Korean-inspired than authentically Korean 🙂
what a dick, she mentioned several times it’s a substitute
I agree. I make Korean dolsot bibimbap and use gochujang paste. I use it to add to other stuff to make bibimbap sauce. I also marinade the meat but I use chicken thighs cut up into tiny pieces instead of beef. I bought dolsot bowls to properly cook it. The veggies shouldn’t be cooked in soy sauce either.
I’ve never made bibimbap at home because for some reason it always intimidated me. But I’m definitely going to have to try it now! This looks delicious 🙂
I usually eat it along with soy sauce combined with sugar and chili