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Bulgogi bibimbap is one of those dishes that feels special but is easy enough to make at home. It’s warm, colorful, and the perfect one-pan meal for a Sunday family dinner.
With my one-pan method,everything comes together in a single skillet — tender bulgogi beef, fresh veggies, rice, and a simple bibimbap sauce. Comforting, flexible, and full of flavor.
Why you’ll love this one-pan Bibimbap!
Bibimbap simply means “mixed rice.” The basic idea is to take whatever vegetables or leftovers you have in the fridge, add some rice, mix everything together with a bold bibimbap sauce, and finish with a fried egg on top. It’s quick, versatile, and easy to adapt to what you already have.
My version leans into that spirit while making it practical for busy weeknights. Everything goes into one wide skillet, almost like an Asian-style paella for the family table. With a quick bulgogi marinade and a smart cooking order, you still get all the classic flavors without the fuss.
Key ingredients (and substitutions)
- Bulgogi beef (boneless short rib): I use boneless short rib because it has a good lean-to-fat ratio. It’s tender, well-marbled, and less likely to turn tough compared to leaner cuts. If you can’t find short rib, ribeye is a great alternative. Sirloin also works, but since it’s leaner you’ll want to watch the cooking time more closely.
- Quick bulgogi marinade: Instead of a long pear-based marinade, I use oyster sauce and coconut brown sugar as a shortcut, just like my quick ground beef bulgogi. It gives the beef a sweet-savory flavor and is ready right away.
- Gochujang: Gochujang is a spicy Korean chili paste, and a little goes a long way. These days you can find gluten-free brands and also milder versions if you don’t want as much heat. I share more notes on this in the recipe card below.
- Vegetables: I use zucchini, squash, carrots, mushrooms, onion, and bean sprouts, but bibimbap is meant to be customizable. Swap in seasonal produce or leftover cooked veggies from your fridge.
- Rice: Use cooked short-grain white rice. Its stickier texture helps everything hold together when you mix the bowl. Using cooked rice also makes the whole dish come together faster.
How I make bulgogi bibimbap in one pan
- Get organized first.
Bibimbap looks intimidating because there are lots of components. The easiest way to stay sane is to prep everything before you heat the pan. Slice your veggies, marinate the beef, and have your rice ready. Think of it as a stir-fry: once the pan is hot, things move quickly. - Use what you have.
Don’t worry if you don’t have the exact vegetables I list. Leftover roasted veggies from last night’s dinner work just as well. The key is mixing a few colors and textures, not following one “correct” list.
- Cook in order, one big pan.
The trick is to layer everything in one big skillet. Start with the heartier vegetables (onion, garlic, mushrooms), then move to quicker-cooking ones (carrots, zucchini, squash, sprouts). Push each to the side before adding the next. This way, nothing turns soggy and you don’t need five separate pans.
- Keep the beef tender.
Short rib has enough marbling to stay juicy with a quick cook. Slice it thin against the grain and cook it last, right in the center of the pan. Two minutes is enough—don’t walk away. Leaner cuts like sirloin work too, but keep an even closer eye on the timing so they don’t dry out.
- Don’t rush the assembly.
Some people think everything has to be piping hot. That’s not the case— Korean mixed rice bowls are often served with room-temp toppings. What matters most is that you have warm rice and the bibim sauce ready. Gently toss the rice with the sauce at the end, then top with the beef, veggies, and a fried egg if you like. - Mix it at the table.
Bibimbap is meant to be mixed right before eating. Bring the pan or bowls to the table, add sesame seeds and scallions, and let everyone dig in with a big spoon. The fun is in breaking the yolk and watching the sauce coat every grain of rice.
Make-Ahead: A Simple Game Plan
Here’s my easy game plan so you’re not stuck doing everything at once:
- Beef (1–2 days before): Marinate up to two days ahead if you want. Mine works same-day, but an earlier start saves time.
- Vegetables (1 day before): Wash and slice, then store each type in a container with a paper towel underneath to keep them fresh.
- Rice (2–3 days before): Cook and keep in the fridge. To reheat, add a splash of water, cover, and microwave for about 1 minute until soft and steamy.
- Sauce (up to 1 week before): Whisk together and store in a jar in the fridge. Give it a stir before using.
When it’s time to cook, everything comes together quickly in one pan.
Serving & Leftovers
If you follow the recipe amounts, you shouldn’t have much leftover. But since Korean mixed rice bowls use a variety of vegetables, sometimes you’ll end up with extra if you buy them in bulk. Here are some easy ways to make sure nothing goes to waste:
- Zucchini: Try my Korean zucchini side dish — it’s quick, garlicky, and pairs well with rice bowls.
- Bean sprouts: Make a refreshing mung bean sprouts salad or stir fry bean sprouts.
- Carrots: Use the rest for a bright and crunchy Korean carrot salad.
- Cucumber: Slice up for a cool Korean cucumber salad — great alongside spicy food.
- Short ribs: If you buy a larger pack, save some for air fryer short ribs.
For the meal itself, serve beef bibimbap with a little crispy rice on the side, plus gluten-free kimchi or daikon soup for a classic combination.
More Bulgogi & Bibimbap Recipes You’ll Love
- Whole30 Bulgogi Bowl: A paleo-friendly version that’s gluten- and soy-free.
- Bulgogi Sushi Rolls: Low-carb rolls, like Korean kimbap but made without rice.
- Vegetarian Bibimbap: A colorful, meat-free take that’s just as comforting.
- Crispy rice bibimbap: Crispy rice topped with vegetables steamed in one pot. Easy & convenient.
Recipe Card
Bulgogi bibimbap recipe
One-pan bulgogi bibimbap with tender beef, fresh veggies, and bold sauce. Easy, family-style Korean comfort food perfect for busy weeknights.
Ingredients
For the bulgogi beef (a quick marinade):
- 1.25 lb boneless short rib
- 2.5 tbsp dark soy sauce
- 1 tbsp oyster sauce
- ⅛ tsp freshly ground black pepper
- ½ tbsp toasted sesame oil
- 1 tbsp coconut brown sugar
For the bibimbap vegetables:
- 6 oz yellow onion thinly sliced (about half a medium onion)
- 1.25 oz garlic cloves finely minced (6 large)
- 4 oz fresh shiitake mushroom caps about 3 large
- 4.5 oz carrots thinly sliced (1 medium)
- 8 oz zucchini thinly sliced (1 medium)
- 7 oz yellow squash thinly sliced (1 medium)
- 4.5 oz soybean sprouts optional
- 2 tbsp avocado oil plus more for drizzling (for sautéing)
- Coarse salt to taste
- Ground black pepper to taste
Bibimbap sauce:
- 2 tbsp gochujang paste
- 0.5 tbsp toasted sesame oil
- 0.5 tbsp honey
- 1 tbsp water to thin the sauce
For serving:
- 1.5 to 2 cups cooked short grain white rice warmed up
- Fried eggs optional
- Sprinkle Toasted sesame seeds
- 2 Scallions diced to small rounds
- Kimchi as much as you like
Instructions
Beef marinade:
- Trim excess fat from the short rib and slice it thinly against the grain, about ⅛-inch (0.3 cm) thick. Add the marinade ingredients (soy sauce, oyster sauce, pepper, sesame oil, and sugar) and massage well to coat. Set aside in the fridge while you prepare the vegetables.
Vegetable prep:
- Thinly slice the onion, mince the garlic, and slice the shiitake into strips. Use a mandolin slicer to cut the carrots, zucchini, and squash into thin rounds.
Sauté the vegetables (in one pan):
- Heat a large cast iron braiser or skillet (14–15 inch) over medium heat until warm. Add 2 tbsp oil and swirl to coat. Cook the vegetables in this order, seasoning each layer with a pinch of salt and adding a little more oil if the pan feels dry:
- Onion & garlic: Sauté onion for 1 minute over medium to medium-high heat, then add garlic and cook for 30 seconds. Push to the side of the pan.
- Shiitake mushrooms: Add mushrooms, sauté 2 minutes until slightly softened, then push aside.
- Carrots: Add carrots, sauté 1 minute, then push aside.
- Zucchini & squash: Add zucchini and squash, sauté for less than 2 minutes, then push aside.
- Bean sprouts (optional): Add sprouts, sauté 1 minute, then push to the side.
- Cook the beef: Add the marinated beef to the center and cook for about 2 minutes, just until browned. Push aside to make room for the rice.
- Add rice & bibimbap sauce: Add in the cooked rice, then pour the bibimbap sauce over. Toss gently to combine, being careful not to smash the rice grains. Turn off the heat.
Finish & serve:
- Top with fried eggs (if using), sesame seeds, and scallions. Use a large spoon to mix/toss everything together again. Serve hot with kimchi on the side.
Notes
- Sauté order matters: Start with the heartier vegetables first. Add a drizzle of oil directly over each new ingredient and a small pinch of salt to season as you go.
- Use a large pan: A wide pan (ideally 14-15 inch) helps fit all the vegetables and keeps them from steaming.
- Cook beef last: This keeps it tender and prevents overcooking.
- Bibimbap sauce: Double the sauce if you’d like extra to serve on the side.
- Make ahead:
- The sauce can be prepared up to 1 week in advance. If it thickens in the fridge, stir in a splash of water.
- Marinate the beef up to 1-2 days in advance.
- Vegetables can be prepped ahead: slice them and store in large containers lined with a paper towel to absorb excess moisture. Pack them separately from the garlic and onion.
- Gochujang options – Many store-bought brands include cornstarch. For gluten-free and cornstarch-free versions, I recommend Sempio or Chung Jung One. Sempio also makes a mild gochujang if you prefer less heat.
Nutrition
Serving: 1serving, Calories: 354kcal, Carbohydrates: 28g, Protein: 23g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 56mg, Sodium: 413mg, Potassium: 816mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3750IU, Vitamin C: 22mg, Calcium: 57mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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