Korean · Lunch · Dinner

Bibimbap

Name: Bibimbap
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: Korean
Ingredients: 1 1/2 cups short-grain brown rice; 2 1/2 cups water (for rice); 300 g lean beef sirloin, thinly sliced; 2 tbsp low-sodium soy sauce; 3 cloves garlic, minced; 1 tbsp toasted sesame oil; 1 tsp neutral oil (canola); 1 large bag fresh spinach; 2 medium carrots, julienned; 1 medium zucchini, julienned; 2 cups bean sprouts; 2 cups shiitake mushrooms, sliced; 1/2 tsp salt; 4 large eggs; 3 tbsp gochujang; 1 tbsp rice vinegar; 1 tsp honey; 2 tbsp water (for sauce); 1 tbsp sesame seeds; 2 green onions, sliced; 1 cup kimchi

비빔밥

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A colourful Korean rice bowl of nutty brown rice topped with garlicky vegetables, lean sesame beef and a runny-yolked egg, all brought together with a tangy gochujang sauce. Mix everything together just before eating.

Prep: 25 min
Cook: 45 min
Total: 70 min
Serves: 4

Medium
Dairy Free

31%

Per serving617kcal31% of a 2,000 kcal day

36gProtein

81gCarbs

18gFat

8gFiber

Calories come from: Carbs 52% · Fat 25% · Protein 23%

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Ingredients

For 4 servings

1 1/2 cups300 gshort-grain brown rice
2 1/2 cups600 gwater (for rice)
300 glean beef sirloin, thinly sliced
2 tbsp32 glow-sodium soy sauce
3 cloves9 ggarlic, minced
1 tbsp14 gtoasted sesame oil
1 tsp5 gneutral oil (canola)
1 large bag300 gfresh spinach
2 medium120 gcarrots, julienned
1 medium200 gzucchini, julienned
2 cups200 gbean sprouts
2 cups150 gshiitake mushrooms, sliced
1/2 tspsalt
4 large200 geggs
3 tbsp54 ggochujang
1 tbsp15 grice vinegar
1 tsp7 ghoney
2 tbsp30 gwater (for sauce)
1 tbsp9 gsesame seeds
230 ggreen onions, sliced
1 cup150 gkimchi (optional)

Steps

1
Rinse the brown rice until the water runs clear.
2
Put the rice and 2 1/2 cups water in a pot, bring to a boil, cover and simmer on low for 40 minutes.
3
Turn off the heat and let the rice steam, covered, for 5 minutes.
4
While the rice cooks, toss the beef with 1 tbsp soy sauce, one third of the garlic and 1 tsp sesame oil.
5
Bring a pot of water to a boil and blanch the bean sprouts for 2 minutes, then lift out and drain.
6
Blanch the spinach in the same water for 30 seconds, drain, cool under cold water and squeeze dry.
7
Season the spinach with the remaining garlic, 1 tsp sesame oil and a pinch of salt; season the sprouts with a pinch of salt.
8
Heat a non-stick pan with 1/2 tsp canola oil and stir-fry the carrots with a pinch of salt for 2 minutes, then set aside.
9
Stir-fry the zucchini with a pinch of salt for 2 minutes in the same pan, then set aside.
10
Cook the shiitake with the remaining 1 tbsp soy sauce for 3 minutes until soft, then set aside.
11
Stir-fry the beef over high heat for 3–4 minutes until browned and cooked through, then set aside.
12
Whisk the gochujang, rice vinegar, honey, remaining sesame oil and 2 tbsp water into a smooth sauce.
13
Wipe the pan, add the remaining canola oil and fry the eggs until the whites are fully set; cook the yolks firm if serving young children, pregnant or elderly people.
14
Divide the rice between 4 bowls and arrange the vegetables, beef and kimchi, if using, in sections on top.
15
Place an egg in the centre, scatter with sesame seeds and green onions, and serve with the sauce to stir through.

Swaps, storage and make-ahead

Swaps

For a vegetarian bowl, replace the beef with cubed firm tofu marinated and pan-fried the same way, and check that your kimchi is labelled vegetarian since many contain fish sauce or shrimp.
Use tamari instead of soy sauce and choose a gochujang and kimchi labelled gluten-free to make the whole bowl gluten-free.
Swap the brown rice for white short-grain rice, cooking it for about 15 to 18 minutes with less water, for a softer, quicker bowl.
Use maple syrup instead of honey in the sauce if you prefer to avoid honey.

Storage

Cool the rice quickly and refrigerate it within 1 hour, then use it within 1 day and reheat it only once. Refrigerate the beef and vegetables in separate covered containers within 2 hours and use within 3 to 4 days. Reheat the rice and beef until steaming hot. The fried egg is best cooked fresh, and the blanched vegetables do not freeze well.

Make ahead

Blanch and season the spinach and sprouts, stir-fry the carrots, zucchini and mushrooms, and whisk the sauce up to 3 days ahead, keeping everything chilled in separate containers. The rice can be cooked up to a day ahead if cooled quickly and chilled within 1 hour. Marinate the beef up to a day ahead in the fridge, then cook the beef and fry the eggs just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyEggsSesameFishCrustaceans

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (645 g)	Per 100 g
Calories	617 kcal	96 kcal
Protein	35.8 g	5.6 g
Carbohydrates	81.1 g	12.6 g
of which sugars	14.2 g	2.2 g
Fiber	8.1 g	1.3 g
Fat	17.6 g	2.7 g
of which saturated	4 g	0.6 g
Sodium	925 mg	143 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.