Quick and Easy Bibimbap (Korean mixed rice bowl)

Quick and Easy Bibimbap (Korean mixed rice bowl)

Yield: Makes 2 servings  |  Total time: 30 min
Print Recipe

There are many variations of bibimbap, the national dish of Korea, but what I love most is the dolsot (hot bowl) version with its buried treasure of crunchy rice.  My recipe is far from traditional; it's a lighter adaptation, which includes raw thinly sliced vegetables instead of cooked and seasoned.  If you prefer, blanch *vegetables (spinach, Collard greens, carrots, etc.) briefly in boiling water, then lightly season with soy sauce, garlic, and sesame oil. You can serve this in regular individual bowls (see note at bottom), but I like it hot, so I use an enameled cast iron (2 1/2 to 3-quart Le Creuset) soup pot.  The gochujang pepper paste is crucial to the deep, rich flavor.  It should be available at most Asian markets and online.  You could easily make this vegetarian by omitting beef and adding more vegetables.


8 ounces lean freshly ground beef

1/4 cup dark soy sauce

2 teaspoons sugar

3 to 4 large garlic cloves, minced

1 teaspoon fresh grated ginger

2 teaspoons toasted sesame oil, divided

1/4 teaspoon fresh ground black pepper

1 cup medium-grain rice (such as sushi or Calrose or brown), steamed (1 cup uncooked yields about 3 cups cooked)

1 teaspoon unsalted butter

*Vegetable Combination (see note above), such as carrot, zucchini, cucumber, red or daikon radish, green onion, and spinach or bean sprouts

Other optional garnishes: Toasted and julienned nori or Korean seaweed; Cabbage or other kimchi; Toasted sesame seeds

2 eggs

Gochujang sauce, to taste. To make sauce, combine 5 tablespoons gochujang with 1 tablespoon rice vinegar, 1 clove garlic, and a bit of hot water for a smooth consistency.


  1. Heat oven to 425° and place heavy-bottom (preferably enameled cast iron) pot in oven. Combine soy sauce, sugar, garlic, ginger, 1 teaspoon sesame oil, and pepper in a bowl.  Stir in beef, using fork to break up meat, and let marinate at least 15 minutes.
  2. Carefully remove pot from oven and place over medium high heat.  Carefully add remaining 1 teaspoon sesame oil and butter.  Add cooked rice to pot in a single layer.  It should sizzle.  Let cook 1 minute.  (You want the bottom to get a nice golden layer without burning.)  Cover and let cook another 30 seconds or so.  Remove cover and place back in oven.
  3. Heat a non-stick skillet on medium high.  Cook beef for about 5 minutes or until just cooked through; set aside. 
  4. Remove rice from oven; top rice with beef, using a slotted spoon, reserving juice.  (If you pour all the sauce over, the bottom layer will boil and lose its crunch.) Place vegetables, bean sprouts, nori, and kimchi, if desired, around meat.
  5. Fry eggs sunny side up and place on top.  (If serving in hot bowl, eggs can also go in raw and will cook in the hot bowl as you toss everything together.)  Sprinkle toasted sesame seeds over.  Add gochujang sauce and stir to combine.  If there's any extra juice from cooking the meat, I like to stir it into the gochujang sauce. Keep pot on the table as the rice will continue to cook and toast; make sure to share the crunchy bottom layer.

*Note: If serving cold, line individual bowls with fresh lettuce leaves, top with rice, meat, vegetables, and 1 fried egg per person.

Date Published: January 30, 2013

All recipes have been tested by the Test Kitchens unless otherwise noted.

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8 comments... read them below or add one


  1. February 4, 2013 7:58 am by catherine Reply

    looks so good! love all these recipes you’re posting, you are inspiring me to cook more and be more healthy!

    • February 4, 2013 12:24 pm by kim Reply

      You would love this bibimbap! I hope to see more of your baking recipes here soon!

  2. February 19, 2013 11:15 pm by Seung Hee Reply

    Mmmmmm yum! One of my favorite bibimbab restaurant in Korea sprinkles some toasted pumpkin seeds and it was surprisingly delicious. :)

    • February 20, 2013 11:53 am by kim Reply

      Toasted pumpkin seeds! That’s a great idea. I’ll add it to the mix. Thanks.

  3. August 17, 2013 1:55 am by Haney Reply

    I love that your recipe serves for to and only takes 30 minutes however yours requires the use of ovens i need to cook bibimbap for my lesson. is there another way to cook it without the use of ovens? please reply soon thank you. preferrably by SG time 12:00 17 august 2013

    • August 21, 2013 2:46 pm by kim Reply

      You could probably cook it on the stove top as well. Just use a heavy-bottom pot that conducts heat evenly. I hope this helps. Let me know how your class goes.

  4. June 16, 2014 3:54 pm by Brddir Reply

    The recipe prints double over some other print. (It’s not just my printer…I printed it three times on fresh paper, thinking it was my recycling efforts!) Any chance you can fix, since I like to print out the recipes I use? Thanks!

    • June 17, 2014 5:36 pm by kim Reply

      Sorry about that. It should be fixed now; thanks for letting us know.

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