A bowl of rice crowned with seasoned vegetables, beef, and a fried egg — all mixed with gochujang at the table.

Where does Bibimbap come from?

Bibimbap is a Korean dish from Seoul (Gyeonggi), South Korea.

Can Bibimbap be made vegan, gluten-free, or dairy-free?

Yes. This Bibimbap recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Bibimbap take to make?

About 55 minutes total (35 minutes prep, 20 minutes cooking), serving 2.

Recipe

Name: Bibimbap
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups short-grain rice, cooked; 8 oz beef sirloin, thin strips; 2 cups spinach, blanched and squeezed; 1 carrots, julienned; 1 cup shiitake mushrooms, sliced; 1 cup bean sprouts, blanched; 2 eggs; 2 tbsp gochujang; 2 tbsp soy sauce; 2 tbsp toasted sesame oil; 1 tbsp seeds; 3 cloves garlic, minced

Asia → 🇰🇷 South Korea → Seoul (Gyeonggi)

Bibimbap

Korean · medium · serves 2

prep 35 min · cook 20 min

~1274 cal · 63g protein · 182g carbs · 32g fat (estimated, per serving)

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Bibimbap bowl with arranged vegetables, beef, and fried egg

🇰🇷 Seoul (Gyeonggi)

Bibimbap means "mixed rice," and mixing it yourself is the whole point: each spoonful lands different. Once royal court food, it became everyday Seoul lunch culture, with a stone-bowl version (dolsot) prized for its crackling rice crust.

Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 2 —

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2 cups short-grain rice, cooked

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8 oz beef sirloin, thin strips

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2 cups spinach, blanched and squeezed

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1 carrots, julienned

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1 cup shiitake mushrooms, sliced

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1 cup bean sprouts, blanched

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2 eggs

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2 tbsp gochujang

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2 tbsp soy sauce

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2 tbsp toasted sesame oil

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1 tbsp seeds

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3 cloves garlic, minced

Instructions

Season each vegetable separately with a little soy, garlic, and sesame oil — bibimbap’s flavor lives in this patience.

Sear the beef (or tofu) hot and fast with soy and garlic.

Fry the eggs sunny-side up, edges crisp, yolks soft.

Arrange rice in bowls with the vegetables and beef in neat wedges; crown with the egg.

Serve with gochujang and sesame seeds. Mix everything thoroughly before the first bite — no exceptions.

Seoul home-and-lunch-counter style.

Ratings & reviews

No reviews yet — be the first to cook it.

🌏 While it simmers — know your destination

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Seoul (Gyeonggi). A capital that eats late, spicy, and always together.

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South Korea. Fermentation nation — kimchi, gochujang, and shared tables.

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Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

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Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →