Simple Korean Beef Bibimbap Recipe


There are a few components to this simple dish, but none of them are difficult. I highly recommend making this for a large group!


Bibimbap, or “mixed rice,” is a dish of rice topped with various veggies, gochujang (Korean red pepper paste), and sometimes meat or an egg, as well as a variety of sauces.

With a spoon, it’s a mess of a concoction (no chopsticks needed). In a word, it’s fantastic.

It’s all about timing.

Making bibimbap is simple if you follow the steps step-by-by-by.

Doing things in the appropriate order (blanching veggies while rice is cooking, cooking beef last so that it’s hot when you serve, etc.) can save you time and produce the best results for your time and effort.

For your convenience, I’ve provided step-by-step instructions on how to perform each step of my process. Try different components to make it your own and see what works best for you!


  • 2 1/2 cups of medium grain white rice
  • 1 1/2 cups of mung bean sprouts
  • 1 bunch of watercress or spinach
  • 1 pc. of large carrot
  • 2 cloves of garlic
  • Salt
  • 2 tsp. of sesame oil (divided)
  • 1 tbsp. of vegetable oil
  • 1 lb. of ground beef
  • 1 tbsp. of soy sauce (dark soy sauce, if you have it)
  • 4 eggs
  • ½ cup of napa cabbage kimchi
  • 2 tbsp. of gochujang (Korean red pepper paste)
  • 2 tsp. of toasted sesame seeds


  1. Getting your rice ready in a rice cooker is the first step. Make rice without a rice cooker by following our step-by-step guide. To do this, bring a medium saucepan of water to a boil.
  2. Begin preparing your vegetables as the rice cooks and the water heats up. After washing the bean sprouts and watercress, cut the carrot into long strips and add them to the salad. Mince the garlic while the chopping board is out.
  3. If your water has boiled by now, you’re good to go. Remove the bean sprouts from the water with a slotted spoon and place them in a strainer to drain for about 5 minutes. The watercress should be blanched for one minute in a separate saucepan after being brought to a boil. Drain in a separate colander.
  4. To end the cooking process, run cold water over the bean sprouts and greens and squeeze out all the excess water. A medium bowl is ideal for this task. Make a cigar out of the watercress, then slice it three or four times to form a more manageable length of the vegetable. Keep separate in a basin. Toss the bean sprouts and greens in a small amount of sesame oil and season to taste. In two separate bowls, divide the minced garlic and mix it. Remove from consideration.
  5. Add the julienned carrots and a tablespoon of canola oil to a pan set over medium heat. Stir-fry the carrots for approximately a minute until they’re soft but crunchy. Remove the food from the pan and set it on a cooling rack.
  6. It’s time for some serious cooking. Break up the ground beef while you cook it in a skillet. Then add the soy sauce and mix. Eggs should be cooked to order in a separate pan, with the yolks still runny.
  7. When you’re ready to serve, divide the cooked rice among four bowls and top each with a serving of beef and all the other ingredients. Gochujang and toasted sesame seeds are a nice finishing touch.
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