How to Make Quick + Easy Bibimbap (with Bulgogi)

Ingredients

• 1 pound Ribeye Steak (thinly sliced against the grain)
• 1 tablespoon Garlic (minced)
• 1 tablespoon Brown Sugar
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 2 tablespoons Sesame Oil (divided: 1 tbsp for marinade, 1 tbsp for veggies)
• 1 tablespoon Rice Wine Vinegar
• 1 teaspoon Honey
• 2 tablespoons Applesauce (unsweetened, kid‑pack size)
• 1 Carrot (peeled and thinly sliced (mandolin optional))
• 1 cup Cremini Mushrooms (sliced)
• 2 cups Frozen Baby Spinach (no need to thaw fully)
• 2 Green Onion (thinly sliced)
• 1/2 Onion (thinly sliced)
• 2 Eggs (fried sunny‑side up)
• 1/4 cup Kimchi (chopped)
• 2 tablespoons Gochujang (Korean Chili Paste) (store‑bought; can substitute homemade)
• 1 tablespoon Sesame Seeds (toasted)
• 2 cups Cooked Rice (short‑grain or sushi rice, warm)

Instructions

1. Marinate the Beef

   In a mixing bowl combine thinly sliced ribeye, minced garlic, brown sugar, soy sauce, sesame oil, rice wine vinegar, honey, and applesauce. Toss to coat evenly and let sit while you prep the veggies.

   Time: PT15M

2. Prepare Vegetables

   Thinly slice the carrot (mandolin optional), onion, and green onions. Slice the cremini mushrooms. Set each vegetable group aside in separate small bowls.

   Time: PT5M

3. Cook Carrots

   Heat 1 tsp sesame oil in the large skillet over medium heat. Add the carrot slices, season with a pinch of salt, and sauté for 2‑3 minutes until just softened.

   Time: PT3M

   Temperature: Medium heat

4. Dry‑Sauté Mushrooms

   Wipe the skillet clean with a damp paper towel, then return to medium heat. Add the sliced mushrooms without oil and cook, stirring occasionally, until they darken and soften (about 4‑5 minutes). Finish with a splash of soy sauce and a pinch of sugar, then remove.

   Time: PT5M

   Temperature: Medium heat

5. Sauté Spinach

   Wipe the skillet, add 1 tsp sesame oil, then toss in the frozen baby spinach. Season with a pinch of salt and garlic (optional). Cook, stirring, for about 1‑2 minutes until wilted.

   Time: PT2M

   Temperature: Medium heat

6. Cook the Beef

   Add the marinated ribeye (including any excess sauce) to the skillet over high heat. Stir‑fry for 3‑4 minutes until the meat is just cooked through and the sauce thickens.

   Time: PT4M

   Temperature: High heat

7. Fry Eggs

   In the small skillet, heat a drizzle of oil over medium‑high heat. Crack the eggs in and fry until the whites are set but the yolks remain runny, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑high heat

8. Assemble the Bowls

   Divide warm rice between two bowls. Arrange the cooked beef, carrots, mushrooms, spinach, kimchi, and green onions on top. Place a fried egg in the center, drizzle with extra sesame oil, gochujang, and sprinkle toasted sesame seeds.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

6 g

Ingredient Substitutions

• Instead of Ribeye Steak: Sirloin, Flank steak
• Instead of Garlic: Garlic paste
• Instead of Brown Sugar: Honey, Maple syrup
• Instead of Soy Sauce: Tamari
• Instead of Sesame Oil: Peanut oil (for cooking), Vegetable oil (for flavor)
• Instead of Rice Wine Vinegar: Apple cider vinegar
• Instead of Honey: Maple syrup
• Instead of Applesauce: Pureed Korean pear, Mashed ripe apple
• Instead of Carrot: Daikon radish
• Instead of Cremini Mushrooms: Button mushrooms, Shiitake
• Instead of Frozen Baby Spinach: Fresh baby spinach
• Instead of Green Onion: Chives
• Instead of Onion: Shallot
• Instead of Eggs: Tofu scramble
• Instead of Kimchi: Fermented cabbage
• Instead of Gochujang (Korean Chili Paste): Ssamjang, Thai chili paste
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Cooked Rice: Quinoa, Cauliflower rice

Equipment Needed

• Mixing Bowl
• Large Skillet
• Small Skillet
• Mandolin (optional) (optional)
• Measuring Spoons
• Spatula
• Paper Towel
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Marinating the ribeye to infuse flavor
• Dry‑sautéing mushrooms without oil for maximum umami
• Cooking the beef quickly over high heat to avoid toughness
• Assembling the bowl with balanced portions of each topping

Chef Tips from the Video

• Use a kid’s applesauce pack as a quick, no‑blender substitute for grated pear or apple.
• Wipe the skillet with a damp paper towel between each topping to prevent flavor crossover without washing.
• Toast sesame seeds in a dry pan for 1 minute to bring out nutty aroma before sprinkling.

Troubleshooting

Storage

Refrigerator: Store cooked beef, veggies, and rice separately in airtight containers for up to 3 days.

Freezer: Beef and cooked veggies freeze well for up to 2 months; reheat before assembling.

Room temperature: Kimchi can be kept at room temperature for a few weeks, but refrigerate after opening.

Make-Ahead Tips

• Marinate the beef up to 24 hours in the refrigerator for deeper flavor.
• Pre‑cook the beef and veggies, then reheat and assemble just before serving.

Frequently Asked Questions