Steak Bibimbap

Steak Bibimbap

Bibimbap can be difficult to make, so I created a version that is simpler, yet still healthy-tasting and full of flavor.

Developed by:


Main Ingredients

  • 150g beef brisket
  • 40g baby greens
  • 1 tablespoon olive oil
  • 2 cups cooked rice
  • 2 eggs, cooked as desired

Steak Marinade

  • 2 teaspoons soy sauce
  • 2 teaspoons olive oil
  • 2 teaspoons mirin
  • 1/2 teaspoon garlic, grated
  • 1/2 teaspoon sugar
  • 1/4 teaspoon rosemary flakes
  • 1/4 teaspoon dried thyme
  • pepper to taste

Spicy Pepper Sauce

  • 1 tablespoon 깨소금
  • 2 tablespoons 고추장
  • 1 tablespoon 참기름
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon ketchup
  • 1 teaspoon sugar


  1. Marinate steak in marinade overnight (or at least two hours). Allow to warm almost to room temperature before cooking.
  2. Cook the steak
  3. In a medium pan, heat oil and and brown steak, about 5 minutes per side.
  4. Let it rest
  5. Allow steak to rest for about 10 minutes, then slice thinly against the grain.
  6. Gochujang Sauce
  7. In the meantime, make the sauce. Grind sesame seeds, then add other ingredients and mix well.
  8. Marinate
  9. Add rice to each bowl, then top with salad greens, sliced steak and cooked eggs. Serve with sauce on the side.

Notes & Tips

  • We like our steak cooked medium, but you can cook it more or less depending on how you like yours.
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