Photo: Randy Mayor; Styling: Melanie J. Clarke
4 servings

Bibimbop is a popular Korean one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently.

How to Make It

Step 1

Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.

Step 2

Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.

Step 3

Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.

Step 4

Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.

Step 5

Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

Ratings & Reviews

Carrieb2's Review

July 15, 2013
Make this all the time but wish I could find a better Korean sauce!

starby135's Review

March 20, 2013
If it's Korean food, why does the recipe call for a non-Korean chile paste? That's the most important part of the dish! If you want the authentic taste, buy gochujang - tastes so much better.

LouisePearl's Review

November 02, 2011
This is delicious! We live in a town where Asian food is scarcely available, so we were very happy to find this recipe!

amorz6242's Review

July 16, 2011

nlrutecki's Review

June 22, 2011
I absolutely ADORE this dish. I've had it several times at Korean restaurants but had never had the time to venture and try it myself! The flavors are so lovely together. I made a few modifications by using brown rice, some julienned yellow squash, added some sliced baby bellas to the shiitake and topped the dish with a ginger miso sauce instead of the thai chili paste (since I didn't have that on hand.) Each step does take a little bit of time but its certainly well worth it. Yum Yum Yum would absolutely make it again.

hoboshm's Review

March 28, 2009
We love this tasty meal for winter lunch! I have subbed chicken and/or pork for beef, white or cremini mushrooms for shiitake. We like the seasoned spinach hot, not room temp. Office mates like this recipe, too.