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.
Servings: 5 servings
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