5 from 1 vote

Korean Bibimbap Bowls


Beef Bulgogi

  • 1.5 - 2 lb. flank or skirt steak, sliced into thin strips
  • 3/4 c. soy sauce
  • 2 tbsp. sesame oil
  • 1/2 c. brown sugar
  • 2 cloves garlic, chopped (or 2 tbsp. minced garlic)
  • 2 green onions, chopped
  • 1 tsp. grated fresh ginger
  • 2 tbsp. rice vinegar
  • 1 tbsp. gochujang

Gochujang Sauce for Topping

  • 5 tbsp. gochujang
  • 2 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 2 tbsp. sugar

Sauteed Veggies

  • olive oil for cooking
  • soy sauce for cooking
  • sesame oil for cooking
  • 1 carrot, thinly grated or sliced into matchsticks
  • 2 small zucchini, chopped into chunks (can use 1 large zucchini instead of 2 small)
  • 1 lb. fresh spinach


  • cooked sushi rice
  • 1 cucumber, diced thinly
  • 1 green onion, chopped small
  • sesame seeds
  • fried eggs (one for each bowl you're making)


  1. Note - if your sushi rice isn't already cooked, start by doing this so it can cook while you prep your other ingredients. Follow the directions on your sushi rice package and make as much as your family will need. My family loves rice and we like to have leftovers too, so I'll usually make 1.5-2 cups (dry). If you have pre-cooked rice or leftover rice, you can fry it up in a little oil before serving.

Gochujang Sauce for Topping

  1. Whisk ingredients for sauce together in bowl or shake in a mason jar with lid on. Chill until ready to serve.

Beef Bulgogi

  1. Slice beef very thinly. Place in a large ziploc bag. Set aside.

  2. In a bowl, combine remaining beef ingredients and stir with a whisk until incorporated. Pour marinade over beef in ziploc bag and place in fridge for 2 hours to overnight.

  3. Prepare a place to put the cooked meat - before you begin cooking it. I like to use a large cookie sheet lined with paper towels. Set this to the side of your frying pan, so you can easily transfer cooked meat to cookie sheet.

  4. When ready to cook the meat, remove from fridge. Place 2-3 tbsp. of canola oil in the bottom of a large cast iron or stainless steel pot. Heat oil to medium high heat.

  5. Using tongs, carefully remove meat one piece at a time from the ziploc bag, and place slowly into the hot oil. If it pops too much, turn the heat down to medium. (Typically I start it at medium high and turn it down a smidge as it gets hotter.)

  6. Place as many pieces as will fit in one layer in the hot oil (without crowding). Cook for 1-2 minutes per side (depending on the thickness of your meat.)

  7. Once done, remove from oil onto paper towel lined cookie sheet. Let rest while you cook the rest of the meat. Continue until all meat is cooked.

Sauteed Veggies

  1. For the carrots, zucchini, and the spinach, you are going to sauté them in a 1 tbsp. of oil, 1 tsp. of sesame oil, and 1 tbsp. of soy sauce (each). You can sauté them in batches if you want them separate in your bowls, or you can sauté them all together, adding more oils and soy sauce to the large batch.

  2. Once they are cooked, set aside in bowls for serving.

Bowl Assembly

  1. Start bowl assembly by creating the base of the bowl with the cooked sushi rice and sauteed veggies. 

  2. Then add meat, fresh cucumbers, and fried egg.

  3. Top with green onions, sesame seeds, and gochujang sauce.

  4. When ready to eat, use a knife to cut the egg so the yolk runs over the bowl, and mix everything together. These Bibimbap bowls taste best when everything is mixed together. Enjoy!