Bibimbap with Steak & Gochujang

Bibimbap with Steak & Gochujang



30 minutes


1 hour + 1 hour to marinate


For the Rice:

  • 1 ½ cups uncooked jasmine rice
  • 3 cups water
  • 2 tablespoons toasted sesame seeds, plus more for serving

For the Steak:

  • 1 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon Gochujang - Korean chile paste (can also sub sriracha)
  • 1 tablespoon fresh ginger, grated
  • 4 cloves garlic, minced or grated
  • 2 tablespoons sesame oil
  • 2 pounds flank or skirt steak, thinly sliced
  • 2 tablespoons toasted sesame seeds

For the Bowls:

  • 2 tablespoons sesame oil
  • 1 pound shiitake mushrooms
  • 12 ounces fresh spinach
  • 2 carrots, cut into matchsticks
  • 4 scallions, chopped
  • 1 handful fresh basil and or cilantro
  • 1 cup kimichi**
  • 4 fried eggs (or cooked to your liking)
  • Sesame seeds and sriracha, for serving

For the Rice:

  1. Add the water to a medium size pot. 
  2. Bring to a low boil and then add the rice and sesame oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. 
  3. Allow the rice to cook ten minutes on low, then turn the heat off completely and let the rice sit on the stove, covered, for another 20 minutes (don't take any peeks inside!). 
  4. After 20 minutes remove the lid, fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.

For the Steak:

  1. In a large bowl or gallon size zip lock bag, combine the soy sauce, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. 
  2. Add the steak and toss well to coat. Try to make sure that almost all of the steak is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.
  3. Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. 
  4. Let the steak get a nice caramelization on one side, then flip and let it caramelize another 2 minutes on the other. 
  5. Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak. 
  6. Remove from the heat and stir in a handful of toasted sesame seeds.

For the Bowls:

  1. Heat a large skillet over medium heat, add a drizzle of sesame oil. Once hot, add the mushrooms and spinach, season with salt and pepper. 
  2. Cook until the spinach has wilted and the mushrooms are caramelized, about 8 minutes. Remove from heat and season with salt and pepper if needed.
  3. Divide the rice among bowls. Top with the steak. Add the cooked spinach and mushrooms. Add the carrots, scallions, basil, cilantro and kimchi. Fry an egg and place it next to the steak. 
  4. Serve with toasted sesame seeds and Sriracha.

*Gochujang is a spicy Korean paste that can be purchased at your local health food store (Whole Foods carries it) or bought online. I buy mine through Amazon.

**Kimichi is a Korean side dish made up of fermented cabbage and a variety of seasonings.