Korean Bibimbap with Bulgogi Beef - West Side Beef
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Korean Bibimbap with Bulgogi Beef

This easy beef bibimbap recipe is a popular Korean dish made with warm rice, assorted vegetables, bulgogiĀ beef, and is topped with a free-range fried egg. Serves 2.


  • 2 cups cooked white rice
  • 2 Eggs
  • 1 tsp sesame seeds
  • 8oz NY Sirloin beef, very finely sliced
  • 1 large carrot
  • 1 zucchini batons
  • 1 red bell pepper
  • 1 bunch of spinach
  • 8 king oyster or shiitake mushrooms
  • 4 cups bean sprouts.

Beef Marinade

  • 1/4 green apple grated
  • 3 garlic cloves minced
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp toasted sesame oil

Bibimbap Sauce

  • 1 tsp minced garlic
  • 1.5 tsp soy sauce
  • 4 tbsp gochujang
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 3 tsp white sugar
  • 2 tsp sesame oil


  1. Slice carrot, zucchini, and pepper into matchsticks. Saute all veggies separately in 2 tsp of veg oil until soft, remove and place on a platter, keeping veggies separate.
  2. For the mushrooms, slice them and saute in 2 tsp of oil for 2 min, then add 1 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
  3. Steam or simmer beansprouts until soft for about 3-5 mins. Drain, cool, and squeeze out excess liquid. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
  4. Marinate beef for at least 2 hours or overnight, then cook in 2 tsp veg oil on high.
  5. Place hot rice in a bowl, top with veg and beef, then a fried egg. You can sprinkle with sesame seeds & green onions.
  6. Drizzle with the bibimbap sauce. Serve arranged neatly, and mix it all up to eat. Enjoy!

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