Food & Drinks

Recipe: how to make the tastiest Korean bibimbap at home | Culinary

Wonko Limborgh, one of the founders of Korean Kitchen, a catering company that also provides Korean cooking workshops, is happy to share the recipe below with you. Enjoy your meal!

Bibimbap with ribeye for home (2 persons, preparation time: +/- 45 minutes)


Rice 200 grams

Ribeye 200 grams

Spinach 150 grams

Bean sprouts 200 grams

Zucchini 200 grams

Winter carrot 200 grams

Shiitake 200 grams

Spring onion 1 strand

Garlic 6 cloves

Eggs 1 pcs

· Soy sauce

Sesame oil

· Sesame seed

· Fish sauce

· Sugar

Gochujang (Korean fermented chili pepper paste, long shelf life) *

1 Chinese or Korean pear *

* Available in Asian shops


* Pan of about 3 liters (preferably cast iron) to make up the bibimbap

* Baking pan

* Saucepan for blanching



Boil 200 grams of rice and set it aside

Rib eye

Cut the ribeye paper thin into small slices and add:

2 tablespoons of soy sauce

2 tablespoons of sesame oil

½ tablespoon of honey

1 pinch of salt

· 1 pinch of ground black pepper and mix it all together


Blanch 150 grams al dente (al dente) and rinse with cold water

Squeeze out as much moisture as possible and add:

1 tablespoon of soy sauce

1 tablespoon of sesame oil

2 cloves of finely chopped garlic

1 tablespoon of sesame seeds (turned on) and mix everything

Bean sprouts

Blanch 200 grams of bean sprouts al dente (al dente) and rinse in cold water

1 tablespoon of fish sauce

1 tablespoon of sesame oil

· ½ strand of spring onion finely chopped

· ½ tablespoon of sugar and mix everything

Winter carrot

Cut 200 grams of carrot julienne (strips 2mm thick and 3-4 cm long)

Sauté the carrot in sunflower oil (high temperature, little oil) in a frying pan until al dente


Cut 200 grams of courgette julienne (strips 2mm thick and 3-4 cm long)

Sauté the zucchini in sunflower oil (high temperature, little oil) in a frying pan until al dente


Cut the shiitake into small slices

Fry the shiitake in sunflower oil until just done.

For the sauce

Blend a peeled, cored Chinese or Korean pear with:

3 tablespoons of gochujang

4 tablespoons of soy sauce

3 tablespoons of sesame oil

4 cloves of garlic


Coat the inside of the pan with sesame oil (thin layer)

Place the cooked rice on the bottom and garnish with the meat and all the vegetables

· Use 1 egg yolk and place it in the middle of the dish

Sprinkle some sesame seeds on top

Warm up

Put the pan on the stove and heat it up so hot that you can see vapor coming from it

Stir the whole dish together and add sauce to your taste.

· Fry everything for 3 minutes while stirring


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