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Bibimbap

Bibimbap is an amazing Korean dish which means mixed rice with vegetables and meat or tofu. There are lots and lots of variations, because everyone has its own favorite. This Bibimbap recipe comes easy together and is full of amazing flavors. You can be sure that the whole family will enjoy this homemade Bibimbap because it is so good.

Closeup on a bowl with Bibimbap.

Reasons to make Bibimbap

It is a dish that is full of flavors in each and every bite, and you can taste all components, so delicious.

Wait for the Bibimbap sauce that you can use for many other things. So much amazing flavor. That alone is a keeper.

See my step by step pictures and know you can make everything easily at home, yet the result will taste like in an amazing restaurant.

Ingredients needed for making Bibimbap collected on a board before preparation.

What you need for this Bibimbap recipe

Make sure you have the following Bibimbap ingredients ready:

First, you can cook up some rice, or use minute rice to save time. Nothing complicated about that and so easy.

As vegetables, we use carrots, spinach, and shiitake mushrooms. A great combination of textures and flavors, including umami.

Vegan ground beef makes a wonderful meat texture.

Usually, Bibimbap comes with an egg. I use vegan egg replacer instead, something you should find in the refrigerator aisle of your super market. 

Finally, we use sesame oil for frying, and garlic, brown sugar, and soy sauce for seasoning.

Side by side view of marinated vegan ground beef and pan seared carrot slice.

What’s in this Bibimbap sauce

Gochujang paste is a Korean hot paste which adds a lot of flavor. This is truly the star of the show and in my gusto the amazing part of this Bibimbap recipe.

Sesame oil for more delicious flavor, yes add this to this sauce as well.

Brown sugar again balances all the other flavors.

Soy sauce for a bolder umami flavor.

Step by step pictures showing how the sauce for the Bibimbap is made.

How to make Bibimbap

First, marinate the beef. In a bowl or freezer pack combine 1 Tbs Gochujang paste with 1 tsp sugar, 1 Tbs soy sauce and 1 Tbs sesame oil. Add the beef and mix or shake and let all marinate for at least for 10 minutes.

Now, prepare the Bibimbap sauce: combine 2 Tbs sesame oil, the remaining Gochujang paste, sugar, soy sauce, garlic. Set aside.

Cooking all Bibimbap ingredients

For the rice: I have it ready, but if you don’t, cook some according to the package directions.

Remove beef from the bowl or freezer bag after marinating. Heat a pan up, add beef. You don’t need any other oil as it is already in the marinade. Cook for around 4 minutes.

Side by side pictures showing a pan with mushrooms and vegan ground beef.

Next for the carrots: heat 1 Tbs sesame oil in a pan, add a pinch of salt and pepper. Cook them until done for 5 minutes, remove from the pan.

Shiitake mushrooms: Heat oil 1 Tbs again, cook them for around 6 minutes, remove.

For the spinach, add 1 Tbs oil to the pan and season with a pinch of salt and pepper. Cook for 3 minutes.

Last but not least egg replacer, prepare according to the package directions.

Assemble Bibimbap

To a bowl or plate: add rice, followed by meat, vegetables, Bibimbap sauce as much as you like, and eggs on top.

Dude by side view of a pan with sautéed spinach and with vegan scrambled eggs.

Tips and tricks

To save some time: use more pans to prepare each of the ingredients at the same time:

Leftovers are great for around 5 days.

Bibimbap also tastes delicious cold, yummy.

Instead of the vegan ground beef, you can also use tofu or tempeh.

Top view of a serving bowl with Bibimbap.

Other recipes to try

Collage of two photos of Bibimbap with recipe title text.

Share your remakes of Bibimbap with a tag on Instagram or Facebook.

Enjoy, Florian.

Closeup on a bowl with Bibimbap.

Bibimbap

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Bibimbap is an amazing Korean dish which means mixed rice with vegetables and meat or tofu. There are lots and lots of variations, because everyone has its own favorite. This Bibimbap recipe comes easy together and is full of amazing flavors. You can be sure that the whole family will enjoy this homemade Bibimbap because it is so good.

Ingredients

  • 3 cups cooked rice
  • 6 Tbs sesame oil, divided
  • 2 Tbs Gochujang paste, divided
  • 4 cloves garlic, pressed
  • 1 bunch scallions, sliced
  • 1 cup carrots, cut into sticks
  • 1/4 cup rice vinegar
  • 6 oz vegan ground beef
  • 3 tsp brown sugar, divided
  • 3 Tbs soy sauce , divided
  • 5 oz shiitake mushrooms, sliced
  • 4 cups spinach
  • 1/2 cup egg replacer
  • salt, pepper to taste

Instructions

  1. Prepare beef: Make the marinade by combining 1 Tbs Gochujang paste, 1 tsp sugar, 1 Tbs soy sauce and 1 Tbs sesame oil in a bowl of freezer bag. Add the beef and mix or shake and marinate for at least 10 minutes. Side by side view of marinated vegan ground beef and pan seared carrot slice.
  2. Make Bibimbap sauce: Use a bowl and combine 2 Tbs sesame oil, remaining Gochujang paste, sugar, soy sauce, and garlic. Mix everything, set aside for later. Step by step pictures showing how the sauce for the Bibimbap is made.
  3. If you don't have precooked on minute rice, cook it according to the package directions.
  4. Remove the beef from your bowl or freezer bag. Warm up your pan, add beef and cook for approximately 4 minutes.
  5. Next carrots: heat 1 Tbs sesame oil, add a pinch of salt and pepper. Cook until done for 5 minutes, remove. Side by side pictures showing a pan with mushrooms and vegan ground beef.
  6. Shiitake mushrooms: Heat 1 Tbs oil, then cook them for 6 minutes.
  7. For the spinach, add again 1 Tbs oil to the pan. Season with a pinch of salt and pepper and cook for 3 minutes.Dude by side view of a pan with sautéed spinach and with vegan scrambled eggs.
  8. Finally, egg replacer, prepare according to the package directions.
  9. Assemble the Bibimbap in a bowl or plate: add rice, following by meat, vegetables, bibimbap sauce as much as you like and eggs on top. Top view of a serving bowl with Bibimbap.

Notes

  • Leftovers are good for 5 days. Great for meal prep.
  • Instead of vegan ground beef, you can also add tofu or tempeh.
  • Delicious also cold, yummy.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 463Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 560mgCarbohydrates: 59gFiber: 7gSugar: 4gProtein: 25g

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