Serves: 6 servings
  • For steak version:
  • ½ cup reduced-sodium soy sauce
  • ½ Asian pear, grated with juices
  • 2 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sesame seeds
  • 2 teaspoons grated peeled ginger
  • 1 pound thinly sliced (1/8-inch) boneless beef rib-eye steak or short ribs
  • For chicken version:
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 garlic cloves, minced
  • 1½ tablespoon minced ginger
  • 4 scallions, white and light green parts, finely chopped
  • fresh ground pepper
  • 1 pound boneless, skinless chicken breast, thinly sliced against the grain
  • 3 cups steamed white or brown rice
  • 3 tablespoons sesame oil
  • 2 carrots, peeled and julienned
  • 1 bunch spinach, stemmed and chopped
  • 1 pound shitake mushrooms, stemmed and sliced
  • 6 eggs, fried sunny-side-up
  • Bibimpap Sauce:
  • 4 Tablespoons gochujang paste
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 3 teaspoons white sugar
  • 1 garlic glove
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • kimchi
  • 2 cups bean sprouts
  1. Whisk either beef or chicken marinate ingredients in a medium bowl. Add beef or chicken; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add carrots and cook, tossing, until the carrots are slightly tender but still crisp, just under 1 minute. Transfer to a large plate. Add 1 more tablespoon oil to the same pan; add the mushrooms and cook until they wilt and begin to slightly brown, about 2 minutes. Season with salt and transfer to the plate. Add the remaining 1 tablespoon vegetable oil and the spinach to the pan. Cook, stirring, until wilted, season with salt and pepper and place on the plate with the rest of the vegetables. Cover with foil.
  3. Meanwhile, heat 1 tablespoon oil in a large cast-iron grill pan over medium-high heat. Remove the meat from the marinade and shake off the excess. Working in batches to not overcrowd the pan, add the beef and cook without moving the meat, about 2 to 3 minutes on the first side. Flip and cook 1 more minute. Remove to a plate and cover with foil.
  4. Meanwhile, fry the eggs and set aside.
  5. Mix together bibimbap sauce ingredients in a small bowl or measuring cup. Set aside
  6. Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi and bean sprouts and sauce alongside.
Recipe by Three Hungry Boys at