How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Simple Seoul Bibimbap suitable as general?

Yes, Simple Seoul Bibimbap falls under the General category and is a great choice for this type of meal.

How do I store leftover Simple Seoul Bibimbap?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simple Seoul Bibimbap Recipe

Name: Simple Seoul Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless beef rib-eye steak; 2 tablespoons plus 2 teaspoons packed light brown sugar; Pinch of red pepper flakes; 1 clove garlic, finely grated; 1/2 teaspoon finely grated peeled ginger; 1/4 cup grated Vidalia or other sweet onion (use the largest holes on a box grater); 1/4 cup applesauce; 2 teaspoons vegetable oil; 1/3 cup soy sauce; Freshly ground pepper; 3 tablespoons vegetable oil; 4 cups shredded or julienned carrots; 1 pound shiitake or mixed wild mushrooms, stemmed and sliced; Kosher salt; 1 bunch spinach, stemmed and chopped; 1 teaspoon apple cider vinegar; 4 to 6 tablespoons gochujang (fermented chile paste); 6 cups cooked white rice, hot; 2 cups thinly sliced red cabbage (use a mandoline if you have one); 2 scallions, thinly sliced on the bias; 4 cups bean sprouts; 1/4 cup kimchi, thinly sliced or chopped; 4 large egg yolks

2 pounds boneless beef rib-eye steak

2 tablespoons plus 2 teaspoons packed light brown sugar

Pinch of red pepper flakes

1 clove garlic, finely grated

1/2 teaspoon finely grated peeled ginger

1/4 cup grated Vidalia or other sweet onion (use the largest holes on a box grater)

1/4 cup applesauce

2 teaspoons vegetable oil

1/3 cup soy sauce

Freshly ground pepper

3 tablespoons vegetable oil

4 cups shredded or julienned carrots

1 pound shiitake or mixed wild mushrooms, stemmed and sliced

Kosher salt

1 bunch spinach, stemmed and chopped

1 teaspoon apple cider vinegar

4 to 6 tablespoons gochujang (fermented chile paste)

6 cups cooked white rice, hot

2 cups thinly sliced red cabbage (use a mandoline if you have one)

2 scallions, thinly sliced on the bias

4 cups bean sprouts

1/4 cup kimchi, thinly sliced or chopped

4 large egg yolks

Simple Seoul Bibimbap

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