Bibimbap

Name: Bibimbap
Prep time: 24 min
Cook time: 16 min
Total time: 40 min
Cuisine: Korean
Ingredients: 800 g Steamed rice, hot; 600 g Namul, assorted and seasoned; 300 g Beef, thinly sliced; 4 Egg, fried just before serving; 100 g Gochujang; 36 g Sesame oil; 20 g Vegetable oil; 12 g Garlic, minced; 45 g Soy sauce; 12 g Sugar; 3 g Salt; 1 g Black pepper, ground; 60 g Water

Bibimbap · ready in 40 min · 4 servings · 774 kcal per serving · easy · 13 ingredients

Bibimbap is Korea's signature mixed rice bowl, built for the joyful table ritual of stirring hot rice, seasoned namul, beef, egg and gochujang together.

Prep: 24 min
Cook: 16 min
Total: 40 min
Serves: 4
kcal: 774
Difficulty: easy

Korean Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

800 gSteamed rice, hot
600 gNamul, assorted and seasoned
300 gBeef, thinly sliced
4Egg, fried just before serving
100 gGochujang
36 gSesame oil
20 gVegetable oil
12 gGarlic, minced
45 gSoy sauce
12 gSugar
3 gSalt
1 gBlack pepper, ground
60 gWater

Equipment

stovetop, bowl, skillet, small bowl, mixing bowl, spatula, spoon, knife, cutting board

Instructions

Prepare station
Gather the measured ingredients, 4 bowls, a skillet, a small bowl, a mixing bowl, a spatula, a spoon, a knife and a cutting board. · 5 min
What to look for: All ingredients and tools are within reach.
Season beef
Combine beef with 30 g soy sauce, garlic, 6 g sugar, black pepper and 12 g sesame oil, then rest while you make the sauce. · 10 min
What to look for: Beef is glossy and evenly coated.
Mix gochujang sauce
Stir gochujang with water, 15 g soy sauce, 6 g sugar and 12 g sesame oil until glossy and pourable. · 3 min
What to look for: Sauce is smooth, red and slightly loose.
Build rice base
Divide hot steamed rice among bowls, season rice with salt and arrange namul in neat sections so each texture stays distinct. · 5 min
What to look for: Rice is covered with separate colorful namul sections.
Cook beef
Heat vegetable oil in a skillet, add seasoned beef and fry quickly until browned, juicy and no longer pink at the center. · 5 min
When it is done: Beef reaches 63°C / 145°F in the thickest slice.
Fry eggs
Fry eggs in the same skillet until whites are set and yolks remain soft, using the remaining 12 g sesame oil for aroma. · 6 min
What to look for: Whites are opaque and yolks are still glossy.
Assemble bowls
Top each rice bowl with beef, 1 fried egg and gochujang sauce, keeping the sauce visible for mixing at the table. · 4 min
What to look for: Each bowl has rice, namul, beef, egg and red sauce on top.
Serve bibimbap
Serve immediately and instruct diners to stir everything thoroughly until the rice turns red and glossy. · 2 min
What to look for: The mixed bowl looks evenly red, glossy and steaming.

Nutrition (per serving)

kcal	774
Protein	32 g
Carbohydrates	85 g
of which sugars	13 g
Fat	34 g
of which saturated	8 g
Fibre	6 g
Sodium	2241 mg

Nutri-ScoreB

Allergens

Contains: gluten, eggs, soybeans, sesame, soy

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Reheat rice, namul and beef gently in a covered skillet, then add a freshly fried egg if possible.

Ingredient substitutions

Namul

Assorted namul: Use a balanced mix of seasoned Korean vegetables.

Beef

Assorted namul: This removes the beef but keeps the bowl hearty.

Egg

Assorted namul: Use extra namul if eggs are avoided.

Gochujang

Soy sauce: This is not classic but can season the bowl if gochujang is unavailable.

Sesame oil

Vegetable oil: The aroma will be milder.

Vegetable oil

Sesame oil: Use only if sesame is safe for diners.