Easy Bibimbap Recipe

Bee Bim Bop, Cooking Chat #recipe.

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5 from 3 reviews

Lean, marinated steak strips get quickly stir-fried and served along with stir-friend veggies and topped with kimchi. This is an allergy friendly version of the classic Korean recipe, omitting egg and sesame oil.


  • 1 lb sirloin steak, sliced very thin across the grain
  • 2 cloves garlic, minced
  • 2 scallions, chopped
  • 5 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp vegetable oil
  • dash black pepper
  • 2 carrots, peeled & julienned
  • 4 cups spinach
  • kimchi (Korean fermented cabbage) to pass at table. I used a prepared version.
  • 2 or more cups cooked rice for serving


  1. Make the rice: Begin cooking some rice for serving as you prepare the ingredients.
  2. Make the marinade: combine the garlic, scallions, soy sauce, sugar and black pepper in a bowl. Add the steak slices and combine well. Set aside to briefly marinade for at least 10 minutes.
  3. Stir-fry carrots: Heat 1 tablespoon of oil in a wok or a large skillet on high heat. When the oil is hot, add the carrots and stir-fry for about 2 minutes, stirring often. Remove the carrots to a serving bowl.
  4. Wilt the spinach: Add a dash of the remaining oil if the wok looks dry after moving the carrots. Keeping on high heat, add the spinach and stir-fry until it just starts to wilt, which will take just a minute or two. Use a slotted spoon to move the spinach to another serving bowl.
  5. Stir-fry the steak: Drain any excess liquid from cooking the spinach, and wipe the wok a bit with a paper towel. Add the remaining oil on high heat, and add the steak. Stir-fry for about 3 minutes, stirring frequently. The steak is done when the outside of the meat is brown, and the inside is cooked to your liking. We definitely recommend serving this dish with the meat medium rare.
  6. Serve: Place the steak, veggies, rice and kimchi in bowls to serve, either at the table or buffet style on the counter. Start each plate with a serving of rice, then the veggies, followed by the steak. Top with kimchi for a tasty Korean meal!


  • Bibimbap is often served with a fried egg over the top. We skip that due to a food allergy concern, but you could add it if you like.
  • The dish is often served with gochujang, a Korean red pepper paste, instead of or in addition to the kimchi. Lately I’ve been adding Weak Knees Gochujang Sriracha to many things, so added some to our most recent bibimbap, along with the kimchi. Delish!
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