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A finished bowl of steak bibimbap, with grilled ribeye, a runny fried egg, bibimbap sauce, carrots, mushrooms, spinach and cucumbers
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Steak Bibimbap

This steak bibimbap combines juicy ribeye, fluffy rice, seasoned vegetables, and a spicy gochujang sauce for a fun, freakin' delicious meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Korean
Servings: 2 people
Author: Derek Wolf

Ingredients

Steak:

Bowl:

  • 1 Fried Egg
  • 2 cups Cooked White Rice
  • 1 cup Cooked Spinach
  • ½ cup Carrots finely sliced
  • ½ cup Mushrooms sliced
  • ½ cup Cucumbers sliced
  • Sesame Seeds garnish
  • Chopped Scallions or Chives garnish

Bibimbap Sauce:

  • 2 tbsp Gochujaung
  • 1 tbsp Sesame Oil
  • 1 tbsp Honey
  • Water to consistency

Instructions

  • In a bowl, mix together the bibimbap sauce and set to the side.
  • Slather the steak in oil and generously season with my Cowboy Butter rub.
  • Add to a medium high heat fire (about 350F) for 6-8 minutes per minute until 120F internal. Baste the outside of the steak with the sauce occasionally. Once done, pull off and let rest.
  • Add a cast iron skillet and saute the mushrooms. Add some soy sauce and salt to these before pulling off.
  • Finally, fry one egg to your preferred doneness and pull off.
  • Add the cooked rice to the center of a bowl. Slice the steak up then add to the bowl with spinach, carrots, mushrooms, cucumbers, egg and bibimbap sauce.
  • Garnish with chives and sesame seeds. Serve and enjoy!

Notes

Korean Cucumber Salad
If you order bibimbap at a Korean restaurant, it's usually served with a spicy cucumber salad called oi michum. Here's an easy way to make it at home. Slice 2 large cucumbers into 1/4-inch thick pieces. Then, toss with 2 minced garlic cloves, 2 tablespoons gochugaru (these are Korean red pepper flakes, different than the gochujang we're using in the bibimbap sauce), 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar and 1 teaspoon sugar. Add in some chopped scallions and sesame seeds, then stir again.
You can let it sit for five minutes to let the flavors meld, or dig in right away. Enjoy with this bibimbap or some of my other recipes that feature Korean flavors, like Honey Korean Gochujang Wings or Maple Gochujang Rotisserie Ribs.

Nutrition

Calories: 804kcal | Carbohydrates: 97g | Protein: 40g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 176mg | Sodium: 393mg | Potassium: 863mg | Fiber: 10g | Sugar: 15g | Vitamin A: 5939IU | Vitamin C: 6mg | Calcium: 392mg | Iron: 9mg