This Bulgogi Bibimbap bowl is a nourishing, make-ahead-friendly take on a Korean classic. Bibimbap is a staple for good reason: it’s colourful, texturally layered, and packed with flavour. This version leans into a deeply savoury-sweet bulgogi beef, a punchy gochujang sauce and a medley of simple vegetables served over warm rice and topped with a perfectly runny egg.
If you’re looking for something that satisfies while staying balanced, this Bulgogi Bibimbap bowl delivers. It’s also easy to adapt—swap in brown rice, go heavier on the veggies, or double the beef for a high-protein option.
Related: Tender Bulgogi Cabbage Rolls Smothered in Spicy Gochujang Tomato Sauce
ingredients
Bulgogi beef:
Gochujang sauce:
Bowl assembly:
directions
In a bowl, whisk together the soy sauce, mirin, sesame oil, garlic, honey, salt and black pepper.
Add the beef and onions, tossing to coat evenly. Let it sit for 30 minutes (or up to 2 hours in the fridge).
In a small bowl, stir together the gochujang, rice vinegar, sesame oil, soy sauce and honey. Set aside.
Heat a pan over medium-high heat. Cook the beef in batches, searing until browned and just cooked through—about 4 to 5 minutes per batch.
Prepare the toppings. Start by blanching the spinach, sautéing the zucchini, and optionally sautéing the carrots. Keep everything simple—you want the vegetables to retain their texture and freshness.
Cook eggs to your preferred doneness. A soft yolk pairs especially well with the gochujang sauce.
Scoop rice into bowls. Add the spinach, zucchini, carrots, kimchi, and bulgogi beef. Top with a fried egg, drizzle with sauce, and finish with a sprinkle of sesame seeds.
Notes:
Everything here can be prepped in advance—including the beef marinade, cooked rice, sauce and toppings. Just reheat and fry an egg fresh when ready to eat. This one’s just as good on day three as it is on day one.