Name: Mixed Korean Bibimbap: Rice Bowl with Meat, Vegetables and Fried Egg
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korea
Ingredients: 2 cups Japanese rice; 500 g beef strips, thinly sliced; 3 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp gochujang; 1 egg per serving; 1 cup shredded carrot; 1 cup fresh spinach; 1 cup bean sprouts; 1 cup shiitake mushrooms; 1 white onion; 2 garlic cloves; 1 tbsp rice vinegar; Toasted sesame seeds

Bibimbap Coreano Mixto: Bol de Arroz con Carne, Verduras y Huevo Frito

Bibimbap is a Korean classic that combines rice, proteins, and vegetables in a single bowl, topped with a fried egg and spicy sauce. Its name literally means 'mixed rice', and its magic lies in the balance of textures and umami flavors. Making it at home is easier than it looks and lets you control every ingredient.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

2 cups Japanese rice
500 g beef strips, thinly sliced
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp gochujang
1 egg per serving
1 cup shredded carrot
1 cup fresh spinach
1 cup bean sprouts
1 cup shiitake mushrooms
1 white onion
2 garlic cloves
1 tbsp rice vinegar
Toasted sesame seeds

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cook 18 min

Rinse Japanese rice until water runs clear; cook in a pot with cold water for 18 minutes. Trick: add a pinch of salt and let it rest covered for 10 minutes so grains stay loose and don't stick to the bowl.
Step 2 Marinate 15 min

Slice beef into 1 cm strips and marinate in a bowl with soy sauce, minced garlic, sesame oil and a touch of sugar. Let rest for 15 minutes; the salt and mild acid soften the fibers for a tender texture.
Step 3 Pan 3 min

Peel and julienne carrots; sauté in a skillet with a teaspoon of oil over medium-high heat for 3 minutes until tender but crisp. Add a drop of vinegar at the end to keep their bright color.
Step 4 Pan 1 min

Sauté fresh spinach in the same skillet for only 60 seconds until wilted; drain well and toss with a drizzle of sesame oil and salt. Avoid overcooking so they don't release water and dampen the rice.
Step 5 Pan 4 min

Sear sliced shiitake mushrooms in a little oil over high heat for 4 minutes; remove and set aside. The dry heat of the skillet concentrates their natural umami without adding extra fats.
Step 6 Pan 2 min

Fry eggs in a non-stick skillet with hot sesame oil; cook for 2 minutes until whites set but yolk stays runny. This step is key: the creamy yolk acts as a natural sauce when mixed.
Step 7 Assemble 1 min

Assemble each bowl by placing a rice base, arranging vegetables and beef in circular sections, and topping with the fried egg. Add gochujang to taste and mix vigorously before eating to blend all flavors.

Storage

Store rice and vegetables separately in airtight containers in the fridge for up to 3 days. Reheat rice in a steamer for 2 minutes; eggs and meat should be served fresh or gently warmed.

Chef tips

Use a preheated stone bowl (dolsot) to create a crispy layer of toasted rice at the bottom, typical of Korean taverns.
Never mix gochujang sauce directly onto hot rice before serving; add it on the side to control intensity and prevent burning.
Rinse Japanese rice until water runs completely clear; this removes excess starch and ensures loose, non-pasty grains.

Allergens

Diet

Not vegetarian (contains animal products)

This traditional recipe includes beef and egg. For a vegetarian version, substitute the meat with textured soy protein or firm tofu and skip the egg, adding extra sesame seeds and avocado to compensate for creaminess.

Variations

Substitutions for a vegan version

Instead of: 500 g beef strips, thinly sliced

Use: 500 g firm tofu pressed or portobello mushroom strips

Why: Beef provides animal protein and umami; tofu or mushrooms offer similar texture and absorb marinade flavors well.

Tip: Drain tofu thoroughly and sear in a skillet with sesame oil before adding to the bowl to prevent it from making the rice soggy.
Instead of: 1 egg per serving

Use: 2 tbsp chickpea flour mixed with 3 tbsp water + pinch of salt

Why: Egg adds healthy fats and creaminess; the chickpea mixture mimics texture and provides complete plant protein.

Tip: Cook the mixture in a non-stick skillet like a thin crepe and place it over the rice instead of the traditional fried egg.

Other variations

Replace beef with free-range chicken strips; marinate with grated ginger and a touch of honey for a sweeter, lighter profile.
Add 100 g peeled and cooked shrimp at the end of the vegetable sauté for a seafood bibimbap with intense ocean flavor.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Marinate beef strips in soy sauce, garlic and sesame oil for 15 minutes to develop deep flavor and tenderness.
2 Cook Japanese rice until tender; let it rest covered for 10 minutes to keep grains separate and fluffy.
3 Sauté vegetables separately: carrots, spinach, sprouts and shiitake with a splash of rice vinegar.
4 Sear marinated beef in a very hot skillet until nicely caramelized and juicy on the outside.
5 Fry eggs in sesame oil until whites set but yolks remain runny for that perfect final touch.
6 Assemble each bowl with rice, veggies in sections, beef and egg; add gochujang and mix well before eating.