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Korean Beef Bibimbap

Korean Beef Bibimbap

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x


Get a fresh and flavourful meal on the table fast with this easy beef bibimbap! This ultimate mixing bowl is overflowing with Korean flavours. Authentic ingredients like shiitake mushrooms, bean sprouts, Gochujang-marinated beef and quick-pickled cucumber make for a dish you can’t wait to dive into!



2 tbsp (30 mL) rice vinegar, divided
1 tsp (5 mL) white sugar
2 mini cucumber, thinly sliced into rounds
2 tbsp (30 mL) sodium-reduced soy sauce
2 tbsp (30 mL) Gochujang
3 tbsp (30 mL) sesame oil, divided
1 tbsp (15 mL) brown sugar
1 clove garlic, minced
0.5 lb (0.23 kg) Ontario top sirloin steak, thinly sliced against the grain
2 heads baby bok choy, chopped
1 medium carrot, peeled and cut into matchsticks
½ cup (125 mL) fresh shiitake mushrooms, stems removed, sliced
½ cup (125 mL) bean sprouts
1 tbsp (15 mL) butter
2 large eggs
1 cup (250 mL) jasmine rice, cooked per package directions


In a small bowl, whisk together 1 tbsp (15 mL) of the vinegar and the white sugar until dissolved. Add sliced cucumber and toss to coat. Set aside to marinate.

In a large bowl, whisk together remaining vinegar, soy sauce, Gochujang, 1 tbsp (15 mL) of the sesame oil, brown sugar and garlic. Add sliced steak and toss to coat. Set aside to marinate.

Heat 1 tbsp (15 mL) of the sesame oil in a large skillet over medium-high heat. Add baby bok choy and carrots; sauté until softened, about 2-3 minutes; remove from pan. Add remaining sesame oil and shiitake mushrooms; sauté until softened, about 2-3 minutes; remove from pan. Add bean sprouts; sauté until softened, about 1-2 minutes; remove from pan. Set vegetables aside.

In the same skillet over medium-high heat, add the marinated steak and sauce. Cook 4-6 minutes or until steak is cooked through and liquid has evaporated.

While the steak cooks, prepare the fried egg. In a large skillet over medium heat, melt butter. Crack 2 eggs into skillet. Let eggs cook until whites begin to turn opaque, about 3 minutes. Gently flip eggs and cook for 1 minute. Remove from pan.

To serve, divide the cooked rice between two large bowls. Top each with steak, vegetables, quick-pickled cucumbers, fried egg and desired garnishes.


  • Gochujang is a savory, sweet and spicy fermented condiment often used in Korean cooking that can be found in the international food section of your grocery store. If you can’t find Gochujang or don’t have it on-hand, try using 1 tbsp (15 mL) of Sriracha chili sauce.
  • If you can’t find shiitake mushrooms, use fresh crimini mushrooms instead.


  • Calories: 931
  • Sugar: 23.1 g
  • Sodium: 1386 mg
  • Fat: 37.1 g
  • Carbohydrates: 104.1 g
  • Fiber: 5.2 g
  • Protein: 43.9 g
  • Cholesterol: 268 mg