Beef and Vegetable Bibimbap
Esther Choi's Bibimbap
Nathan Congleton / TODAY
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3.5892856 (56 rated)
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I love this recipe because it's super healthy, makes great leftovers and can be easily customized with seasonal vegetables.

Swap option: Serve with your favorite type of rice instead of purple rice.


    • 1/4 tablespoon soy sauce
    • 2 tablespoons sesame oil, plus more
    • 2 tablespoons sugar
    • 1 clove garlic, thinly sliced
    • 1/2 jalapeño, thinly sliced
    • 2 scallions, cut into 2-inch pieces
    • 8 ounces rib-eye steak, thinly sliced
    • 1/4 cup fresh peas
    • 1 cup bok choy
    • 1 cup spinach
    • 1/4 cup bean sprouts
    • 1/2 cup shiitake mushroom
    • 1/2 zucchini, cut into thin matchsticks
    • Salt and freshly ground black pepper
    • 1/4 cup kimchi, thinly sliced
    • 2 cups cooked purple rice (equal portions of white, black and brown rice)
    • Fried eggs, for serving
    • 1/4 cup gochujang (Korean chile paste)


1. Combine soy sauce, sesame oil, sugar, garlic, jalapeño, scallion in a medium bowl. Add the rib-eye and mix well. Let it sit for 20-30 minutes to marinate.

2. Bring a large pot of water to a boil, and season generously with salt. Set up a bowl of ice water. Blanch fresh peas for 1-2 minutes, transfer to the ice bath to chill and then drain.

3. Next, blanch bok choy for 30 seconds and shock in ice water. Strain and pat dry with a paper towel. Place the blanched bok choy to a small bowl and season with a drizzle of sesame oil and a pinch of salt and pepper. Repeat same steps with spinach, beansprouts, mushrooms and zucchini placing each vegetable in a separate bowl.

4. Bring a skillet to high heat and stir-fry the beef mixture for 2-3 minutes until browned.

5. To assemble, in a shallow dish, place rice and top with vegetables, beef, kimchi and a fried egg. Serve with gochujang sauce on the side.

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Make beef and vegetable bibimbap: A zesty taste of South Korea

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