Korean Bibimbap with Bulgogi

Andrea Riddle
30 Mar, 2023

Bibimbap with Bulgogi is a true celebration of Korean culinary tradition, a dish that embodies the perfect harmony of flavors, textures, and colors. As a chef deeply rooted in Korean cuisine, I’ve always cherished the way Bibimbap brings together a variety of ingredients to create something greater than the sum of its parts. Bibimbap, which translates to “mixed rice,” is a versatile and deeply satisfying meal that offers a taste of Korea’s rich food heritage in every bite.

The dish is built around a base of steamed rice, topped with an array of seasoned vegetables, a protein like bulgogi (marinated beef), and a fried egg, all brought together with a generous dollop of gochujang, Korea’s iconic spicy chili paste. The beauty of Bibimbap lies in its adaptability—you can tailor it to the ingredients you have on hand, making it a staple in many Korean households.

Bulgogi, the tender and flavorful marinated beef, adds a delightful richness to the dish. Its slightly sweet and savory notes perfectly complement the fresh and crisp vegetables, creating a balanced meal that’s as nutritious as it is delicious. The addition of gochujang brings a spicy kick that ties all the components together, making every bite an explosion of flavors.

As someone who grew up with the comforting flavors of Korean home cooking, Bibimbap with Bulgogi holds a special place in my heart. It’s more than just a meal—it’s a reflection of Korea’s deep-rooted food culture, where simplicity and balance are key. Whether you’re new to Korean cuisine or a seasoned fan, this dish offers an authentic taste of Korea that’s sure to become a favorite in your kitchen.

With each spoonful, you’ll experience the warmth and comfort that comes from a well-prepared Bibimbap, making it a must-try for anyone looking to explore the rich and diverse flavors of Korean cuisine.

Why This Recipe?


Bibimbap with Bulgogi is more than just a dish—it's a celebration of Korean culinary artistry. This recipe stands out for its perfect harmony of flavors, textures, and colors, making it as beautiful as it is delicious. The marinated bulgogi adds a rich, savory depth, while the fresh, crisp vegetables provide balance and nutrition. Gochujang, with its complex spicy-sweet flavor, ties everything together, creating a meal that’s satisfying on every level. This recipe is a must-try for anyone looking to experience the true essence of Korean cuisine in their own kitchen.

Serving Suggestions

  • Traditional Presentation: Serve Bibimbap in individual bowls or stone pots (dolsot) for a traditional experience. The hot stone pot will create a crispy layer of rice at the bottom that adds a delightful crunch.
  • Garnishes: Top with additional garnishes like sliced green onions, sesame seeds, or a drizzle of extra sesame oil for added flavor.
  • Side Dishes: Pair your Bibimbap with classic Korean side dishes such as kimchi, pickled vegetables, or a light soup to complete the meal.
  • Mixing: For the best experience, mix all the ingredients together in the bowl before eating, so the flavors meld beautifully.

Variations


Vegetarian Version: Substitute the bulgogi with tofu or tempeh for a vegetarian option. Marinate and sauté the tofu in the same way as you would the beef.

Spicy Twist: Add extra gochujang to the sauce or stir in some sliced fresh chili peppers for a spicier kick.

Additional Vegetables: Customize your Bibimbap with other vegetables like bell peppers, mushrooms, or spinach. Just sauté or steam them as desired.

Gluten-Free: Ensure the soy sauce is gluten-free or use tamari to accommodate gluten sensitivities.

Storing and Reheating

Storing: Store leftover Bibimbap in an airtight container in the refrigerator for up to 3 days. Keep the gochujang sauce separate to prevent the rice from becoming too soggy.

Reheating: Reheat the rice and vegetables in a microwave-safe container. If using a stone pot, you can reheat it on the stovetop over low heat to revive the crispy texture at the bottom. For the egg, you can either reheat it separately or cook a new one to serve on top.

Freezing: While Bibimbap can be frozen, the texture of the vegetables and rice might change. To freeze, cool the dish completely before transferring it to freezer-safe containers. Reheat from frozen in the microwave or on the stovetop, adding a splash of water to help steam the rice back to its original texture.

Korean Bibimbap with Bulgogi (Mixed Rice with Beef and Vegetables)


Bibimbap with Bulgogi is a true celebration of Korean culinary tradition, a dish that embodies the perfect harmony of flavors, textures, and colors. 
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Servings3

INGREDIENTS

For the Bulgogi:
  • 450 grams of marinated beef bulgogi
For the Bibimbap:
  • 5 to 6 servings of steamed short-grain rice
  • 8 to 10 dried shiitake mushrooms, rehydrated and thinly sliced
  • 1 large carrot, peeled and julienned
  • 150 to 200 grams of fresh bean sprouts
  • 2 small zucchinis, julienned
  • 1 stalk of leek (or substitute with green onions), finely chopped
Seasonings:
  • 4 to 5 tablespoons of soy sauce
  • 2 tablespoons of white pepper
  • 1 tablespoon of sesame oil
  • Salt, to taste
For the Eggs:
  • 5 to 6 eggs (one per serving)
For Garnish and Condiments:
  • Kimchi (pre-made or homemade, to taste)
  • 1 tablespoon of cooking oil (plus more as needed)
For the Gochujang Sauce:
  • 3 tablespoons of gochujang (Korean chili paste)
  • 2 tablespoons of water
  • 1 tablespoon of maple syrup or granulated sugar
  • 1 tablespoon of sesame oil
  • 1 tablespoon of toasted sesame seeds

INSTRUCTIONS
 

Prepare the Vegetables: 


  1. Heat a wok or large skillet with a tablespoon of cooking oil over medium-high heat.
  2. Add the sliced shiitake mushrooms. Season with 1 tablespoon of soy sauce, 1/2 tablespoon of white pepper, and a pinch of salt. Cook, stirring occasionally, for 2-3 minutes until the mushrooms are tender. Remove the mushrooms from the pan and set aside.
Cook the Carrots: 


  1. In the same pan, add the julienned carrots. Season with 2 tablespoons of soy sauce, 1/2 tablespoon of white pepper, and a pinch of salt. Cook for 2-3 minutes until the carrots are tender yet still slightly crunchy. Remove and set aside.
Prepare the Zucchini and Leek: 


  1. Using the same pan, add a bit more oil if necessary. Add the julienned zucchini and chopped leek. Cook, stirring occasionally, until softened. Remove from the pan and set aside.
Prepare the Bean Sprouts: 


  1. Soak the bean sprouts in boiling water for about 5 minutes until they are tender. Drain and toss with a small amount of sesame oil and the remaining white pepper.
Cook the Egg: 


  1. Add more oil to the pan and cook the egg to your preferred doneness (sunny-side up, over-easy, etc.). Alternatively, you can boil the eggs if you prefer.
Make the Gochujang Sauce: 


  1. In a small bowl, mix together 3 tablespoons of gochujang, 2 tablespoons of water, 1 tablespoon of maple syrup (or sugar), 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Whisk until smooth.
Assemble the Bibimbap: 


  1. In a bowl or large plate, place a serving of steamed rice. Top with the cooked bulgogi, assorted vegetables, and the cooked egg. Drizzle with the gochujang sauce. For an authentic touch, serve in a stone bowl (dolsot) if available, and mix with a raw egg yolk if desired. Enjoy

Tried this recipe?Let me know how it was?
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