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