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Korean

Bibimbap

Non-vegetarian

비빔밥 · bibimbap

A bowl of rice topped with seasoned vegetables, marinated beef and a fried egg, mixed at the table with a sweet-spicy gochujang sauce.

Bibimbap is a Korean rice dish from South Korea, ready in about 1 hour and made with short-grain rice and gochujang. It serves 4 and is rated intermediate to cook.

Start cooking
Close-up of Korean Bibimbap with egg, rice, and fresh vegetables presented in a bowl.
Photo: Luis Becerra Fotógrafo / Pexels · Pexels License
Prep
30 min
Cook
30 min
Total
1 h
Serves
4
Level
Intermediate
Calories
657

Ingredients

4 servings

Beef

Beef & vegetables

Vegetables

Sauce

Equipment

Method

  1. Step 1

    Rinse and cook the rice in a rice cooker (opens in a new tab) or covered pan until tender. Meanwhile toss the beef with soy sauce (opens in a new tab), sugar (opens in a new tab) and a third of the garlic (opens in a new tab); leave while you prepare the vegetables. Stir the sauce ingredients together.

    Food safety: Keep raw beef apart from vegetables that will not be cooked further.

  2. Step 2

    Blanch the spinach (opens in a new tab) for 30 seconds and the bean sprouts (opens in a new tab) for 2 minutes in boiling water. Drain, squeeze the spinach, and season each with a little salt, sesame oil (opens in a new tab) and garlic (opens in a new tab).

  3. Step 3

    In a lightly oiled pan, stir-fry the carrot (opens in a new tab), zucchini (opens in a new tab) and mushrooms one at a time for 1–2 minutes each, seasoning with a pinch of salt.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  4. Step 4

    Stir-fry the beef over high heat until just cooked.

    • 3 min
    • high heat

  5. Step 5

    Fry the eggs (opens in a new tab) sunny-side up in the remaining oil.

    • 3 min
    • medium heat

    Food safety: Cook the yolk firm if serving vulnerable people.

  6. Step 6

    Fill bowls with rice, arrange the vegetables and beef in sections, top with an egg (opens in a new tab) and sesame seeds (opens in a new tab), and serve with the sauce to mix in.

    • 3 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
South Korea · Well documentedJeonju is particularly famous for its version.Also popular in Japan, United StatesMore food from South Korea
Dish
Lunch · Dinner · Rice dishes · Main courses
Cooking method
Stir-fried, Blanched, Pan-fried
Taste
sweet & spicy, savoury, nutty, spicy (chilli heat)
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · High-protein
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Ovo-vegetarian, Pescatarian, Beef-freeWorked out from the ingredients. How labels work
Good for
Meal-prep friendly · Uses leftovers
Cook more with
Short-grain rice · Gochujang · Beef sirloin steak · Soy sauce · Sugar · Garlic
Techniques
Pan-frying · Stir-frying · Boiling · Blanching

Allergens

  • Contains: Eggsfrom egg
  • Contains: Wheatfrom soy sauce, gochujang
  • Contains: Glutenfrom soy sauce, gochujang
  • Contains: Soyfrom soy sauce, gochujang
  • Contains: Sesamefrom toasted sesame oil, sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

657 kcal per serving

Estimated

1 serving ≈ 382 g · recipe makes 4

Where the energy comes from

  • Protein 17%
  • Carbohydrate 47%
  • Fat 36%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy657 kcal172 kcal
Protein28.5 g7.4 g
Carbohydrate76.9 g20.1 g
Net carbohydrate——
Sugars——
Added sugars——
Fibre——
Fat26.3 g6.9 g
Saturated fat4.7 g1.2 g
Trans fat——
Cholesterol216 mg57 mg
Sodium1586 mg415 mg
Salt equivalent4 g1 g
Vitamins & minerals per serving
Potassium
914 mg
Calcium
139 mg
Iron
4.9 mg
Magnesium
112 mg
Vitamin A (RAE)
—
Vitamin C
28 mg
Vitamin D
1.1 µg
Vitamin B12
1 µg
Folate (DFE)
174 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Gochujang: Miso (FDC 172442) as a stand-in fermented soy paste; gochujang is sweeter (rice syrup) and hotter, so carbohydrate is understated.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Prepare the vegetable toppings (namul) a day ahead to make assembly fast.

Common mistakes

  • Cooking all the vegetables together: each is seasoned and cooked separately so it keeps its own colour and texture.
  • Not squeezing the blanched spinach — the water dilutes the seasoning and makes the bowl soggy.

Serve with

  • Serve with kimchi and a simple soup.

Storage

  • Keep toppings separately in the fridge for up to 3 days.

Reheating

  • Reheat rice until steaming; toppings can be served cold or warmed.

Variations

  • Dolsot bibimbap: Served in a sizzling hot stone bowl so the rice forms a crisp crust.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Beef

Used in steps 1, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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