Korean Style Steak Bibimbap

@cheese.and.han | Hannah
by @cheese.and.han | Hannah
2 Servings
1 hr

This Korean style bibimbap is a great way to pack in lots of veggies but still feels like a treat. A layer of rice on the bottom of the bowl, topped with colourful sections of crunchy veg, juicy steak, a crispy fried egg and a spicy, salty but sweet sauce, it's delicious.

It all comes together quite quickly - steps 4 to 10 all happen within 5 minutes so make sure you read through all the steps beforehand else you may end up with cold bits of veg. Each step is easy enough in itself but you will need to be cooking a few different components at the same time to get it done in time. It's well worth it though, this is a staple in our house!

Korean Style Steak Bibimbap
Recipe details
  • 2  Servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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For the steak
  • 400 g (14 oz) rump steak 
  • 2 tbsp light soy sauce
  • 1 clove garlic, crushed
For the sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, crushed
  • 1 tbsp ginger paste
  • 2 tbsp gochujang (Korean chilli paste)
  • 3 tbsp light soy sauce
  • 3 tbsp maple syrup or honey
  • 1 tbsp rice wine vinegar
To assemble
  • 2 portions cooked white rice
  • 2 handfuls of mangetout
  • 1 carrot
  • 2 handfuls of mushrooms (I used shimeji, but sliced chestnut would be fine too)
  • Sesame seeds
  • sesame oil for frying

First marinate your steak. Add the soy sauce and the garlic to a bowl cover your steak in this mixture. Leave for up to 24 hours in the fridge, but 15 minutes at room temperature will be fine.
Next prepare the sauce. Mix together all the ingredients and bring up to temperature in a small pan. Once bubbling, turn off the heat.
Take your carrot and chop into match sticks. Set to one side.
Next fry your steak. Add to a frying pan on a high heat and cook for around two to three minutes on each side, depending how rare you like it. Mine was a thick steak and I like it quite rare so this was enough for me, but adjust depending on your preference. Set to one side to rest for five minutes while you prepare the rest of the veg.
Add your mushrooms to the steak pan and fry in a little sesame oil until cooked through.
Boil your mangetout for around 2 minutes, to take the edge off the bite but still retaining some crunch.
While your veg is cooking, add your warm, cooked rice in a layer on the bottom of a bowl. Add your sliced carrots on top, and add the other veg in sections as and when they are cooked.
Once the mushrooms are cooked, add some more oil to the frying pan and add your two eggs. Fry them until crispy on the bottom, a couple of minutes should do it.
While the eggs are cooking, slice your steak and layer up on top of your rice.
Finally, add your egg to the centre of the bowl, top with sesame seeds and drizzle over the Korean sauce. Enjoy!