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5 from 1 vote

Bulgogi Bibimbap Bowl

A tasty Korean classic- sesame soy marinated beef in a giant bowl of flavoursome veggies
Prep Time1 day
Cook Time30 minutes
Total Time1 day 30 minutes
Course: lunch, Main Course
Cuisine: Korean
Keyword: bibimbap, bulgogi, salad
Servings: 5 servings
Calories: 414kcal



  • 800 grams beef- chuck, ribeye, tenderloin or sirloin thinly sliced
  • 2 brown onions- thinly sliced
  • 1 nashi pear substitute with asian pear or red apple
  • 12 tbsp Korean soy sauce substitute with regular soy sauce or tamari
  • 2 tbsp sesame oil
  • 30 g brown sugar
  • 12 garlic cloves- crushed
  • 3 tsp olive oil
  • 1 tbsp black or white sesame seeds- roasted

Bibimbap Vegetables

  • 1 bunch enoki mushrooms shiitake mushrooms, or any other cup mushrooms also work
  • 1 bunch kale- de-stemmed and shredded into smaller chunks
  • 3 carrots- peeled and shredded
  • 3 zucchini- peeled and shredded

Gochujang Dressing

  • 2 tbsp gochujang sauce (Korean chilli paste)
  • 1 tbsp warm water
  • 1 tsp rice wine vinegar substitute with apple cider vinegar
  • 1 tsp minced garlic
  • 1 tsp sugar

Optional Extras

  • 1 fried or soft boiled egg
  • kimchi or pickles of choice
  • steamed rice


Beef Bulgogi

  • Thinly slice your beef and chop your onions, and add to a large mixing bowl
  • Dice the pear and add it to a blender, along with the soy sauce, sesame oil, brown sugar and crushed garlic cloves. Whizz until smooth. Pour the marinade over the beef, and combine until the marinade is evenly distributed.
  • Cover and leave in the fridge overnight (or at least 4 hours if you're short on time)
  • Take the beef out 20 minutes prior to cooking. Heat a skillet or barbecue on medium-high heat and add the cooking oil.
  • Add the beef and onions in a single layer and quickly sear until cooked to your liking. Do not overcrowd the pan or add any excess liquid from the marinade- the beef will go soggy rather than caramelising. You may need to cook the beef in several batches
  • Once the beef is cooked, set aside and sprinkle over with the toasted sesame seeds, tossing until the beef is evenly coated

Vegetable Components

  • Add the remainder of the marinade to a clean skillet on medium heat. Heat until lightly simmering, then add the enoki mushrooms and stir-fry for 3 minutes or until lightly wilted. Remove enoki mushrooms and set aside
  • Add torn kale leaves onto the pan of simmering sauce and lightly toss until leaves are evenly coated. Saute for 3 minutes or until lightly wilted. Remove from heat and set aside
  • Shred the zucchini and carrots

Assembling the Bibimbap Bowl

  • If you'd prefer this served on steamed rice, lay down a layer of rice as the base
  • Arrange the vegetables and bulgogi beef over the top. Add some kimchi or pickled vegetables to the side.
  • Optional: if adding an egg, fry or soft-boil an egg and add over the top

Gochujang Sauce

  • Add the ingredients for the Gochujang Sauce in a small bowl, add the warm water and whisk until dissolved
  • Drizzle the sauce over the top when ready to serve


Calories: 414kcal
Carbs: 29.7g | Fat: 14.2g | Protein: 43.9g