Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables
Learn how to create authentic Korean Bibimbap, a vibrant and wholesome dish bursting with flavors. Complete with a bibimbap sauce that's so good, you’ll want to drizzle it on everything!
Recipe by Sue Pressey on July 11, 2013
Prep time: PT35M
Cook time: PT55M
Total time: PT90M
Rating
4.95 stars (240 reviews)
Keywords
bibimbap, korean mixed rice
Ingredients
100 g beef mince ((3.5 ounces), (or other cuts))
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp brown sugar
1/4 tsp minced garlic
250 g spinach ((0.6 pounds))
350 g bean sprouts
100 g shiitake mushroom ((3.5 ounces))
120 g carrots ((4.2 ounces, 1 small))
1/2 tsp fine sea salt ((1/4 tsp each will be used when cooking shiitake mushroom and carrots))
3 cups steamed rice ((3 to 4 serving portions ))
3 eggs ((3 or 4 depending on the serving portion))
Some cooking oil ((to cook the meat, mushroom, carrots and eggs – I used rice bran oil))
Some toasted seasoned seaweed (shredded (long thin cut))
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar (- I used raw sugar)
1 Tbsp water
1 Tbsp toasted sesame seeds
1 tsp vinegar (- I used apple vinegar)
1 tsp minced garlic
Categories
Main
Cuisine
Korean
Steps
Prepare and cook ingredients as below. - For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.- Mix the bibimbap sauce ingredients in a bowl.- Cook spinach and bean sprouts per linked recipe.- Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.- Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)- Make fried eggs. (While sunny side up is common, you can make them per your preference.)
Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.
To eat, mix the ingredients in the bowl, and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 570 kcal
Carbohydrates: 71 g
Protein: 24 g
Fat: 23 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 187 mg
Sodium: 916 mg
Sugar: 14 g
Unsaturated Fat: 15 g
Reviews
zidane on 2026-08-31 (5 stars): good recipe
Kathy on 2026-08-20 (5 stars): This is highly recommended, easy to follow, ingredients and prep easy to manage and my husband and I loved it. Will be part of our regular rotation!!
Jujube on 2026-07-01 (5 stars): This recipe is fire!! The sauce is absolutely amazing, I remember eating in restaurants and the rice had this nice flavor, so when I was preparing this sauce I discovered it was the flavor of the toasted sesame oil! (Finally bought it for the Asian recipes)
I cut a piece of beef meat into thin pieces for this recipe and we did not have the sprouts and fresh mushrooms, so I prepared zucchini in the same way as the carrots and eggplant with coconut oil and powdered garlic. Added some cabbage kimchi which gives a nice twist and we had some edamam soybean and seaweed salad that we put as well. The dish was amazing! I love the versatility. And the sauce wasn't even spicy as I thought it would be. Next time I will be more generous on gochujang
Lisa W on 2026-06-16 (5 stars): Great recipe. I really like the veggies especially, and the sauce is great.
Joseph D'Andrea on 2026-05-04 (5 stars): Great recipe's thank you Sue
Derek on 2026-04-01 (5 stars): Great recipe - thank you!! Love this! So many variations as well.
Tess on 2026-02-23 (5 stars): Thank you for all your amazing recipes my daughter loves Korean food and so I cook so much and have used your recipes for inspiration I love trying your bibimbap sauces. Looking at other veg to try in dishes.
Suzana on 2026-01-12 (5 stars): Delicious! This is the best bibimbap I've ever eaten. I also prepared cucumber and sprouts salads, and those are now my favourite salads :)
Thank you very much for sharing these recipes.
Peggy on 2026-01-07 (5 stars): Absolutely delicious!
But a how weight is 1 cup in g?
In Germany we don't use cup.
Thanks for the answer.
Min on 2025-12-09 (4 stars): Pretty good but next time, I would cut down the amount of sugar and sesame oil to half of the amounts listed in the recipe, and increase the amount of vinegar. The sauce is a little too sweet for me and too much sesame oil for my tastes. Sesame oil has a very strong taste so I would decrease the amount.
michael on 2025-10-21 (5 stars): awesome love it
Connie on 2025-09-14 (5 stars): So, I tried the scaled down 1 serving version to test this out & couldn't get enough! I probably could have had 2 servings!! Added red bell pepper because I had that but had no sprouts. I sliced & cooked it like the carrots.
Everything was wonderful, even the side recipes. I'll make this confidently now. Yummy !
Beth on 2025-08-25 (5 stars): I keep coming back to this time and time again! Love it. I always add fresh minced ginger to my meat too. Thanks for sharing!
Yuliia on 2025-08-21 (5 stars): Delicious!
Anemone on 2025-06-19 (5 stars): Just what I was craving and it turned out so good!
Lori on 2025-04-24 (5 stars): I love this recipe! my whole family (kids included) agrees. To make it even easier to throw together, I make a big batch of your kids bibimbap sauce, then use that to marinate the beef and flavor each veggie dish. Then I top the kids bowls with kid sauce and grown-up bowls with the gochujang based sauce. Simple and SO yummy!
Jocie on 2025-03-31 (5 stars): Used this recipe and have been having bibimbap for 4 weeks now! Absolutely love it!
Titch on 2025-03-27 (5 stars): Have made this recipe a few times now, much to the delight of hubby. Its fab. Thank you
