Easiest Bibimbap Ever!

My husband and I love to try new things and so about a year ago I saw a video about the Korean rice dish, bibimbap. It looked delicious and I knew we had to try it. We did our own spin on it and SURPRISE – all three daughters loved it!!

Today is our middle daughter’s 15th birthday and she requested bibimbap for her birthday supper. I thought I would show y’all how we spin it for our picky eaters. One doesn’t like much meat, one doesn’t like many vegetables and one just likes to eat almost anything lol.

So bibimbap is loosely translated as “mixed rice” and it’s easy to see why. Traditionally it has a lot of Korean type vegetables that my girls just don’t eat yet. {Maybe one day!}

The most time-consuming part of this meal in my opinion, is preparing all the veggies. I thoroughly wash and chop and peel everything before I start any of the cooking.

Before I begin the prep work on the vegetables, I get the beef strips cut and marinating. We used a 2 pound sirloin roast and cut it into small thin strips that will cook quickly. I have seen other recipes for bibimbap that called for raw ground beef, but that’s not something we were interested in. I marinate it in soy sauce, a hefty tablespoon of minced garlic, and salt and pepper. I just toss it all in a zipper bag and let it hang out while I prepare everything else. I like to cook the meat next to last so it stays nice and hot but still has a little rest time too. Also you want to get some white rice going at this point so it will be done when the other stuff is.

Then it’s time to start sautéing all these delicious veggies, excepting the cucumber and green onions. We like to eat those raw!

The carrots go into a saute pan with a  little butter and ground ginger. I let them cook over medium heat until they start getting soft and then I drop in about a tablespoon honey and glaze them. They return to their bowl.


Next are the white mushrooms. They are nothing fancy but taste amazing! They get butter, salt, pepper and a splash of soy sauce. They saute until they look glossy and browned and they return to their bowl too.


The zucchini is cooked the exact same way as the mushrooms. Then back into its bowl as well.


I tried something a little different with the broccoli and it turned out delicious! I splashed lemon juice into the skillet with a little salt and pepper and steamed it. Then, you guessed it, back into its bowl too.

At this point, all of the vegetables are ready so its time to start the meat. It goes into the skillet with a pat of butter and cooks quickly to stay tender.

While the meat is browning, my husband starts frying eggs for us. I have the worst luck frying eggs but he’s amazing at it! Mine are usually either burned crispy or half snotty lol! He fries one for each person eating dinner.


Ok so everything is done, and it’s finally time to assemble!! This is the best thing about bibimbap in our eyes! It is a very customizable dish. First you brown the rice a little on the bottom to make a little crust and throw it in your bowl. Then add your choice of vegetables across the top in little pie slice shapes. Top with beef strips and crown it with a gorgeous (thanks babe!) fried egg!!

We like to sprinkle sesame seeds and some of us a little Sriracha on top and salt and pepper that egg. Then you just mix it all together and eat it up!

Traditional Bibimbap is served in granite bowls that form that wonderful crust of rice for you, but we don’t have those so we just let the rice brown a little in the pot we cooked it in to fake it. Also you can add bean sprouts, kimchi or whatever else your little heart desires! I think my girls would eat this dish every week if I’d make it for them!

And that’s that! Sierra loved her birthday dinner and we had enough leftovers, that it will be her lunch tomorrow too! We followed dinner with her favorite, strawberry cake. She loves it so much, I had to make a strawberry cake recipe just for her! Let me know if any of you would be interested in that recipe! Next week I will be getting ready for Thanksgiving so I’ll be posting several recipes.

The birthday girl (ignore the wall behind her, it’s an old house)


  • Servings: 6-8
  • Difficulty: easy
  • Print

An easy, starter take on a traditional Korean rice dish.


4 carrots, peeled and cut into sticks

2 zucchini, cut into half-moons

1 english cucumber, peeled and sliced

2 small broccoli heads, stalks removed

1 lb. white mushrooms, sliced

1 bunch green onions, sliced

2 lb. sirloin roast, cut into thin strips

soy sauce

2 tb. honey

1 stick butter

sesame oil

salt and pepper

1-2 tsp. ground ginger

3 tb. lemon juice

1 heaping tb. minced garlic

6 eggs

3 cups white rice

4 cups chicken stock (for rice)

2 cups water (also for rice)

sesame seeds, for garnish

sriracha, for garnish and spice


  • Prepare strips of beef in marinade of garlic, soy and salt and pepper.
  • Start rice to cooking in water and chicken stock.
  • Prep all vegetables.
  • Cook vegetables one at a time, to avoid mixing their flavors all together.
  • Carrots are cooked with ginger and butter and glazed with honey right at the end.
  • Zucchini and mushrooms are cooked separately but both seasoned with soy sauce, salt and pepper and butter.
  • Broccoli is steamed in lemon juice, with a dash of salt and pepper.
  • Cook beef in its marinade with a pat of butter for some extra flavor.
  • Fry eggs to your desired cook
  • Assemble the bowls! Add garnishes and eat up!

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