RICE BOWL · Medium · 30 min

Bulgogi Bibimbap — Sizzling Bowl

Name: Bulgogi Bibimbap — Sizzling Bowl
Ingredients: 200g bulgogi beef cooked, sliced; 2 cups warm rice; 100g spinach blanched & seasoned, 50g bean sprouts; 50g carrot julienne sauteed, 3 shiitake sliced sauteed; 2 eggs fried sunny, 2 Tbsp gochujang; 1 Tbsp sesame oil, gim strips

By Bulgogi Curator

Bulgogi meets bibimbap — the lunch bowl that sells out first at Korean BBQ shops.

TL;DR

Bulgogi meets bibimbap — the lunch bowl that sells out first at Korean BBQ shops.

Prep 20 minCook 10 minServes 2

Ingredients

200g bulgogi beef cooked, sliced
2 cups warm rice
100g spinach blanched & seasoned, 50g bean sprouts
50g carrot julienne sauteed, 3 shiitake sliced sauteed
2 eggs fried sunny, 2 Tbsp gochujang
1 Tbsp sesame oil, gim strips

Steps

Arrange rice, top with bulgogi and arranged namul and mushrooms.
Top with fried egg, dollop gochujang.
Drizzle sesame oil, sprinkle gim.
Mix table-side; add more gochujang to taste.

Tips

Use stone bowl (dolsot) for crispy nurungji if you have it.

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What you'll need

Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.

Gochujang (Korean chili paste)Fermented chili paste for tteokbokki, jjigae, and bibimbap.
Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
Roasted seaweed sheets (gim)Full-size roasted sheets for rolling gimbap, not snack packs.

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More Korean food

Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.

tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
White kimchi for the grill table →A no-chili napa that cuts fat better than more gochujang.