Eat the rainbow! This Korean dish will make your taste buds sing with delicious marinated beef and an assortment of veggies all mixed with rice, egg, and spicy-sweet gochujang.
If you’ve had Korean food before, it was probably bibimbap. It’s one of the most popular Korean dishes, probably because it’s so versatile and there are no strange ingredients for people to be intimidated by. (That’s why stuff like ramen and pho are popular but more ‘controversial’ things like whole steamed fish aren’t.) No hate though. I love bibimbap, it’s a great dish to meal prep because you can customize and cook in large batches easily.
Bibimbap (비빔밥) is literally ‘mixed rice’ in Korean. It’s a dish with many different origin stories. There’s really no ‘correct’ way to do it as there an infinite amount of variations. You can literally use whatever vegetables you have sitting in your fridge, skip the bulgogi, and make a vegetarian bibimbap. This really is a dish so versatile that it can accommodate probably any dietary restriction.
I think the benchmark in this recipe is to have 1) a source of protein, 2) at least 4 different colored ingredients for aesthetic purposes/nutritional value, and 3) a sauce. I use gochujang (a sweet-spicy fermented chili paste) but bibimbap can be served with soy sauce or doenjang (soybean paste). With that, adjust this recipe to your liking! It is here to serve as a guide for you, but add what you like and make it your own!
Link here for the bulgogi recipe!
Bibimbap with Bulgogi (Mixed Rice with Beef and Vegetables)
- 450 g bulgogi*
- 5~6 servings steamed rice
- 8~10 dried shiitake mushrooms rehydrated (soaked in warm water), sliced
- 1 large carrot peeled and julienned
- 1 large handful bean sprouts** (150~200g)
- 2 small zucchinis julienned
- 1 stalk negi (looks like a huge green onion) or green onion, chopped
- 4~5 tbsp soy sauce
- 2 tbsp white pepper
- 1 tbsp sesame oil
- 5~6 eggs*** (1 per serving)
- Kimchi to taste (I get mine pre-made!)
- Salt to taste
- 1 tbsp oil (more as needed)
- 3 tbsp gochujang
- 2 tbsp water
- 1 tbsp maple syrup or sugar
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- Heat a wok/skillet with oil. Cook the sliced mushrooms and add 1 tbsp soy sauce, 1/2 tbsp white pepper, and a pinch of salt. Cook on medium high for 2~3min.
- Set the mushrooms aside and add the julienned carrots. Add 2 tbsp soy sauce, 1/2 tbsp white pepper, pinch of salt. Cook until softened but still crunchy.
- Set carrots aside, cook zucchini and negi (no picture sorry) the same way.
- Soak bean sprouts in boiling water for around 5 min, then drain. Toss with sesame oil and remaining white pepper.
- Add more oil to pan and cook egg to your preference. (Or boil!)
- Mix everything for the gochujang sauce together with a whisk.
- Take a bowl or large plate and add rice, bulgogi (or other meat), assorted veggies, egg, and sauce. If you’re super awesome and have a stone bowl (dolsot) you can use that & add a raw egg yolk and mix it all up.
If you make this please comment below or use the hashtag #izzypreps on Instagram! I’ll poke an egg yolk in your name :)