Bibimbap (Korean Rice With Mixed Vegetables)

Bibimbap, a warm Korean rice bowl topped with veggies and meat, is a filling meal that’s always a good idea.  

What Is In Bibimbap? 

These are the ingredients you’ll need to make Korean rice with mixed vegetables and beef: 

• Cucumbers: This bibimap recipe starts with cucumbers, cut into matchsticks, mixed with gochujang (optional, but it adds subtle heat).  
• Vegetables: You’ll also need spinach, cut into thin strips, and carrots, cut into matchsticks. 
• Soy sauce: Soy sauce lends umami-rich flavor. 
• Olive oil: Cook the carrots and garlic in olive oil.
• Seasonings: Take the flavor up a notch with fresh garlic and dried red pepper flakes. 
• Steak: This recipe calls for thinly-sliced beef — top round steak is rich and beefy, which makes it perfect for bibimbap.
• Eggs: You’ll need one whole egg per serving.
• Rice: Ladle each serving over bibimbap over a cup of cooked white rice.
• Sesame oil: Toasting the sesame oil brings out a depth of flavor. 
• Sesame seeds: A teaspoon of sesame seeds are the perfect finishing touch. 

Learn more: What Is Bibimbap?

How to Make Bibimbap

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make bibimbap:

1. Stir the cucumber pieces and gochujang together in a bowl.
2. Cook the spinach until bright green and wilted. 
3. Drain the spinach, squeeze out as much moisture as possible, and set aside. 
4. Cook the carrots until soft, then stir in the cucumber mixture and red pepper flakes.
5. Brown the beef in a different skillet and set aside. 
6. Fry the eggs until the yolks are runny, but whites are firm.
7. Top each serving of rice with the spinach mixture, beef, and the cucumber mixture. 
8. Place an egg atop each serving, then drizzle with sesame oil, sesame seeds, and gochujang (if desired). 

Allrecipes Community Tips and Praise

“I made this using the exact ingredients and instructions,” says souljahchef. “It was amazing! I will definitely make it again.”

“This is my first time making bibimbap from scratch and I'm impressed it's so quick to make after you slice up the veggies,” according to Elizabeth Aurich. “I also added slivers of shitake mushroom to mine, in an attempt to add a little more veggie while substituting some of the beef. Tasted great!”

“I marinated the beef in a Korean sauce I bought at the market, which made the beef delicious,” says Patricia Laglenne. “I had my family make their own bowls so everyone was happy with the ingredients – I added fresh bean sprouts which added a great crunch.”

Editorial contributions by Corey Williams