Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/3 cups (250 g) short-grain white rice + 1 3/4 cups (415 ml) water
- 8 oz (225 g) spinach; 2 medium carrots (julienned); 8 oz (225 g) mushrooms (sliced); 1 cup kimchi (chopped)
- 4 large eggs
- Neutral oil (2 tbsp total), sesame oil (3–4 tsp), soy sauce (4 tbsp), rice vinegar (1 tbsp), brown sugar (1 tbsp)
- Bulgogi option: 1 lb (450 g) thin-sliced beef + marinade: 3 tbsp soy, 1 tbsp brown sugar, 1 tbsp grated Asian pear/apple, 2 tsp sesame oil, 2 cloves garlic, 1 tsp grated ginger, 1 sliced scallion
- Crispy tofu option: 14 oz (400 g) extra-firm tofu, 1 tbsp soy, 2 tsp sesame oil, 1 tbsp cornstarch
- Gochujang sauce: 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp sesame oil, 2 tbsp warm water
- Sesame seeds, sliced scallions, roasted seaweed (optional)
Do This
- 1) Rinse rice; cook with 1 3/4 cups water. Rest 10 minutes.
- 2) Beef: marinate 20 minutes. Tofu: press 15 minutes; preheat oven to 425°F (220°C).
- 3) Stir gochujang, vinegar, honey, sesame oil, and water until smooth.
- 4) Sauté spinach (1–2 min), carrots (2–3 min), and mushrooms (5–6 min); season lightly.
- 5) Cook bulgogi in a hot skillet (5–6 min) or bake tofu (22 min), flipping halfway.
- 6) Fry 4 eggs sunny-side up (3–4 min).
- 7) Build bowls: rice, vegetables, kimchi, protein, egg, spoonful of gochujang, sesame seeds, scallions.
Why You’ll Love This Recipe
- Colorful, satisfying bowls with craveable sweet-spicy-savory balance.
- Choose your protein: classic bulgogi or ultra-crispy tofu.
- Meal-prep friendly—make toppings ahead and assemble fresh.
- Restaurant flair at home with simple, step-by-step guidance.
Grocery List
- Produce: Spinach, carrots, mushrooms, scallions, garlic, ginger, Asian pear or apple, kimchi (napa), optional cucumbers or microgreens.
- Dairy: Eggs (4 large).
- Pantry: Short-grain white rice, gochujang, soy sauce, sesame oil, neutral oil, rice vinegar, brown sugar or honey, cornstarch, toasted sesame seeds, roasted seaweed (gim/nori).
Full Ingredients
Rice & Eggs
- 1 1/3 cups (250 g) short-grain white rice
- 1 3/4 cups (415 ml) water
- 4 large eggs
- 1 tbsp neutral oil (for frying eggs)
Beef Bulgogi (Option)
- 1 lb (450 g) thinly sliced beef ribeye or sirloin
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp grated Asian pear or apple (finely grated)
- 2 tsp sesame oil
- 2 cloves garlic, minced (2 tsp)
- 1 tsp grated fresh ginger
- 1 scallion, thinly sliced
- 1 tbsp neutral oil (for cooking)
- Pinch black pepper
Crispy Tofu (Vegan Option)
- 14 oz (400 g) extra-firm tofu, pressed 15 minutes
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp neutral oil (for tossing)
Vegetables & Toppings
- 8 oz (225 g) spinach
- 2 medium carrots, peeled and julienned
- 8 oz (225 g) shiitake or cremini mushrooms, sliced
- 1 cup (150 g) well-fermented napa kimchi, drained and roughly chopped
- 2 tsp neutral oil (for sautéing)
- 1 tsp sesame oil (to finish spinach)
- 1 tsp soy sauce (to season mushrooms)
- Kosher salt and black pepper, to taste
- 1 tsp toasted sesame seeds (for vegetables)
Gochujang Sauce
- 3 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp honey (or sugar)
- 2 tsp sesame oil
- 2 tbsp warm water (to thin)
- 1 tsp toasted sesame seeds (optional)
To Serve (Garnishes)
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- Roasted seaweed (gim/nori), cut into thin strips (optional)
Step-by-Step Instructions
Step 1: Cook the rice
Rinse 1 1/3 cups (250 g) short-grain rice under cold water until the water runs mostly clear, 3–4 rinses. Combine with 1 3/4 cups (415 ml) water in a pot. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes to finish steaming. Fluff before serving.
Step 2: Marinate the beef or prep the tofu
For bulgogi: In a bowl, mix 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp grated Asian pear/apple, 2 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 sliced scallion, and a pinch of pepper. Add 1 lb (450 g) thinly sliced beef, toss well, and marinate 20 minutes (or up to 12 hours refrigerated).
For crispy tofu: Drain 14 oz (400 g) extra-firm tofu, then press for 15 minutes between towels with a weight. Preheat oven to 425°F (220°C). Cut tofu into 3/4-inch cubes, toss with 1 tbsp soy sauce, 2 tsp sesame oil, 1 tbsp neutral oil, and 1 tbsp cornstarch until evenly coated.
Step 3: Make the gochujang sauce
Whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp sesame oil, and 2 tbsp warm water until smooth and spoonable. Stir in 1 tsp sesame seeds if you like. Set aside.
Step 4: Sauté the vegetables
Heat 1 tsp neutral oil in a large skillet over medium heat. Add spinach and a pinch of salt; cook, tossing, until just wilted, 1–2 minutes. Finish with 1/2 tsp sesame oil and 1/2 tsp sesame seeds; remove to a plate.
In the same skillet, add another 1 tsp neutral oil. Sauté carrots with a pinch of salt and pepper until crisp-tender, 2–3 minutes; transfer to the plate.
Add sliced mushrooms with 1 tsp soy sauce and a pinch of pepper; cook over medium-high heat until browned and any liquid evaporates, 5–6 minutes; transfer to the plate. Keep vegetables warm.
Step 5: Cook the protein
For bulgogi: Heat 1 tbsp neutral oil in a large skillet over high heat until shimmering. Add marinated beef in a single layer (cook in batches if needed) and sear, stirring occasionally, until caramelized and cooked through, 5–6 minutes total. Avoid overcrowding to encourage browning.
For crispy tofu: Arrange coated tofu on a parchment-lined sheet. Bake at 425°F (220°C) for 22 minutes, flipping at 12 minutes, until golden and crisp on the edges.
Step 6: Fry the eggs
Heat 1 tbsp neutral oil in a nonstick skillet over medium heat. Crack in 4 eggs and cook sunny-side up until whites are set and edges are lightly crisp, 3–4 minutes. Season with a pinch of salt.
Step 7: Assemble the bowls
Divide hot rice among 4 bowls. Arrange spinach, carrots, mushrooms, and chopped kimchi in neat sections on top. Add bulgogi or crispy tofu. Place a fried egg in the center. Spoon 1–2 tbsp gochujang sauce over each bowl. Sprinkle with sliced scallions, extra sesame seeds, and nori strips if using.
Step 8: Mix and enjoy
At the table, mix everything together so the gochujang, egg yolk, and juices coat the rice. Add more sauce to taste and enjoy immediately while steamy and hot.
Pro Tips
- Slice beef very thin (partially freeze 20 minutes first) for fast cooking and tender bites.
- Dry tofu well before coating; moisture is the enemy of crispness.
- Cook vegetables separately so each keeps its ideal texture and seasoning.
- Use well-fermented kimchi for deeper tang and complexity.
- Warm bowls and keep rice hot—bibimbap is best when steamy.
Variations
- Dolsot bibimbap: Heat lightly oiled stone bowls until very hot; add rice and toppings to create a crispy rice crust.
- Grain swap: Use short-grain brown rice or barley; add 5–10 minutes to cooking time.
- Extra veggies: Add sautéed zucchini, bean sprouts (blanched and seasoned), or pickled radish for more crunch.
Storage & Make-Ahead
Cook rice, sauté vegetables, and make sauce up to 3 days ahead; store separately, covered, in the refrigerator. Marinate beef up to 12 hours or freeze marinated beef for 1 month (thaw in fridge). Bake tofu fresh for best texture, but you can re-crisp on a sheet at 375°F (190°C) for 8–10 minutes. Reheat rice and vegetables gently in a skillet or microwave until hot; fry eggs to order just before serving.
Nutrition (per serving)
Approximate for beef version: 720 kcal; 34 g protein; 74 g carbohydrates; 28 g fat; 5 g fiber; 1,100 mg sodium. Tofu version: ~620 kcal; 28 g protein; 76 g carbohydrates; 20 g fat; 6 g fiber; 1,000 mg sodium. Values will vary with toppings and sauce amount.
