Korean Bibimbap

Screen Shot 2017-10-15 at 8.05.13 PM

Note to self: This recipe was inspired by Alina, one of my lovely snapchat followers! It was totally yummy and the spicy Korean sauce used to coat the beef was spicy and went well with all the other ingredients. I decided to repurpose the Mongolian beef from the previous recipe instead of using ground beef. If you don’t have any on hand you can totally substitute the Mongolian beef with ground beef, ground turkey or even ground chicken. They’ll all work really well just remember to season with some salt and pepper.

I love how the presentation looks at the end, it’s one of the prettiest rice bowls that I’ve seen…Though a little funny tidbit..I made the sunny side up egg just for the picture. Then after I got the glamour shots I took it off and cooked it until the yolk wasn’t runny anymore. Lol! Both Moudi and aren’t fans of runny yolks so we hardly make them…even though I’m dying to do a yolk porn video…before you guys say anything get your minds out of the gutter people ::eye roll:: It’s where you take a poached egg or a runny egg and pop it with your fork and you see all the yellow yolk ooze out. It’s one of the top trending IG videos after food porn and I’m excited to do a video or boomerang once I go home for thanksgiving. I want to make poached eggs with hollandaise sauce and over a bagel with lox and cream cheese. I know for sure my brother will love it and eat it. Anyways, definitely give this a shot and shoutout to Alina for this recipe!


Pickling Vegetables:

  • ¼ cup water
  • ¼ cup rice vinegar
  • ⅛ cup sugar
  • ¼ tsp salt
  • Mixed julienned vegetables (I used onions, red bell peppers, and carrots)

Spicy Korean Bibimbap Sauce:


  • ½ cup of leftover Mongolian beef (or you can use ground beef)
  • ½ cup of the spicy Korean bibimbap sauce

Rice Bowl:

  • 1 cup of long grain white rice (Basmati or Jasmine work well)
  • Salt
  • 1¾ water
  • 1 sunny side up egg
  • Julienned cucumbers
  • Beef
  • Pickled vegetables
  • Spicy Korean bibimbap sauce
  • Sliced mushrooms


Pickling Vegetables:

  1. In a pot over medium heat add ¼ cup of water, ¼ cup rice vinegar, ⅛ cup sugar, and ¼ tsp salt and mix all of it together until the sugar dissolves.
  2. In a small bowl add mixed julienned vegetables and pour pickling liquid over them. Let it come to room temperature and then place in the fridge for at least 30 minutes.


  1. In another small bowl add 1 cup of rice and rinse and drain for a few times. Then let the rice soak in water for about 30 minutes.
  2. Drain water from rice.
  3. In a medium pot bring 1¾ cups of water and ½ tsp of salt to a boil.
  4. Add pre soaked rice to boiling water, stir and bring back to a boil.
  5. Reduce heat to simmer, cover with a lid and cook until rice is tender and the liquid has evaporated. (15-18 minutes) Fluff with a fork.

Spicy Korean Bibimbap sauce:

  1. In a small bowl add 2 tbsp gochujang (spicy Korean red chili pepper paste), 1 tsp minced garlic, 1 tbsp brown sugar, 1 tbsp sesame oil, ½ tbsp soy sauce, ½ tbsp water, ½ tbsp sesame seeds, 1 tsp rice vinegar, ½ tbsp chili garlic paste, ½ tbsp Sriracha. Mix well and set aside.


  1. In a medium sauce pan over medium-high heat add ½ cup of the bibimbap sauce and ½ cup of leftover Mongolian beef. Coat and mix until the beef is warmed through and the sauce sticks to the beef.


  1. In a bowl add cooked rice, julienned cucumbers, beef, pickled vegetables, sliced mushrooms, a sunny side up egg, drizzle with extra bibimbap sauce and top with scallions or cilantro. Enjoy!

Serving size: 1-2 people


Screen Shot 2017-10-01 at 2.21.18 PM

5 Comments Add yours

  1. chefkreso says:

    I always have Bibimbap in a Korean restaurant, never made it myself, have to save this recipe 🙂

    1. foodjabi says:

      You’ll love it! Especially if you make the Mongolian beef from the previous recipe and have some left over! It’s perfect in this dish!

      1. chefkreso says:

        That’s a great tip, thanks! 😀

  2. mistimaan says:

    Nice recipe

    1. foodjabi says:

      Thank you!

Leave a Reply