Time: 1 hour (plus marinating time)

This is one of our favourite korean dishes. It is hot, cold, spicy, salty, crunchy, soft, in other words – quite perfect. It is a great way to get protein, carbs and tons of vegetables. It is a bit of work, but so worth it. You will want to say “wow” and move along with Lee Eun Ha.

Music Selection: Lee Eun Ha – Korean Disco


Meat & Marinade:

1 lb flank steak, sliced into thin strips

3 Tbsp soy sauce

1 Tbsp sesame oil

2 Tsp brown sugar

1 minced garlic

Other Ingredients

2 cups fresh spinach

2 cups fresh bean sprouts

2 cups sliced fresh mushrooms (shiitake or cremini)

1 small carrot, cut into matchsticks


Sesame oil

Chili flakes

5 – 6 eggs

2 cups rice, plus 4 cups water

Green onion

1 mini or ½ large cucumber

¼ red cabbage

Bibimbap Sauce (or alternatively, use Sriracha)

2 Tbsp gochujang

1 Tbsp sesame oil

1 Tbsp sugar

1 Tbsp water

1 Tbsp sesame seeds

1 tsp apple vinegar

1 minced garlic


Mix the beef with the marinade and let marinade for at least 30 minutes. I like to let mine marinade all day until ready to cook.

Put rice in cold water with salt. Bring to boil, then turn on low, cover and let simmer for 20 minutes.

In the meantime, chop up the spinach. Place in a bowl and sprinkle with sesame oil and salt. Set aside.

Slice up the ¼ cabbage finely. Put in a bowl and set aside.

Chop up the carrots into matchsticks. Put in a bowl and set aside.

Place beansprouts in a bowl. Chop up ½ of a green onion. Add to beansprouts. Salt and sprinkle with chilli flakes and sesame oil. Set aside.

Slice up cucumber in thin coins. Place in bowl. Sprinkle with salt and sesame oil. Set aside.

In large skillet, place some oil and turn heat on high. Slice up mushrooms and saute in oil. Spinkle with salt and sesame oil. When soft and browned, remove the mushrooms. Put in a bowl and set aside.

In same skillet, on high, fry the meat (first drain it from marinade).

While meat is cooking, in a separate skillet, place some oil or butter. Fry some eggs and salt/pepper. Flip eggs so they are cooked, but soft. Remove from heat.

To prepare food, in each individual bowl, put 1 – ½ cups of rice, then along edges of bowl, place a little meat, cucumber, cabbage, carrots, spinach, beansprouts and mushrooms. In middle of rice, add a fried, runny egg. Top with a little of the bibimbap sauce. Enjoy while hot!

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