Bibimbap | Mixed Rice

This delicious traditional Korean dish is made with warm white rice, sautéed vegetables and gochujang. Meat, mushrooms or a fried egg can also make an appearance, depending on your heart’s desires!

Bibimbap | Mixed Rice

  • Servings: 4
  • Difficulty: medium
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  • 2 cloves garlic, chopped
  • 2 Tbsp (30 ml) sugar
  • 4 Tbsp (60 ml) soy sauce
  • 2 Tbsp (30 ml) rice vinegar
  • 4 Tbsp (60 ml) sesame oil
  • 12 oz (350 g) sirloin steak, cut into thin slices
  • 3.5 oz (100 g) shitake mushrooms, sliced
  • 3 carrots, peeled and julienned
  • 6 bulbs bok choy, roughly chopped
  • 2 Tbsp (30 ml) gochujang
  • 4 eggs
  • Salt and pepper, to taste
  • 2 cups (500 ml) cooked jasmine rice
  • Sesame seeds, for serving
  • Kimchi baechu, for serving
  • Kimchi kkakdugi, for serving


  1. In a large bowl, whisk together the garlic, sugar, soy sauce, rice vinegar and 1 Tbsp (15 ml) of sesame oil, until the sugar dissolves. Marinate the steak slices in the mixture for 20 minutes.
  2. Meanwhile, sauté the mushrooms over medium-high heat in 1 Tbsp (15 ml) of sesame oil for 3 minutes. Transfer to a plate. Repeat this step with the carrots and transfer them to the same plate, making sure not to mix them with the mushrooms. Sauté the bok choy in 1 Tbsp (15 ml) of sesame oil for 3 minutes then transfer to the same plate.
  3. Sauté the marinated meat, still over medium-high heat in the remaining oil for 3-5 minutes. Meanwhile, pan-fry the eggs.
  4. To serve, divide the rice among 4 bowls and add the mushrooms, carrots, bok choy and meat. Top each bowl with a fried egg, sesame seeds and scallions. Serve with the kimchis.




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