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Korean Bibimbap Recipe

My Korean Food Fave: Bibimbap - a comforting meal of rice, veggies, bulgogi, and a perfectly fried egg. Spice it up with gochujang, and simply mix everything together in one bowl to enjoy!
SLOW COOKER VERSION: this recipe does require you to marinate the beef overnight for best results.
TRADITIONAL BULGOGI: For my traditional Korean Bulgogi recipe, click here.
Prep Time8 hours
Cook Time7 hours
Total Time15 hours
Course: Dinner, Main
Cuisine: Korean
Keyword: bibimbap, bulgogi, crockpot, koreanfood, slowcooker
Servings: 6
Author: Hip Foodie Mom

Equipment

  • Slow Cooker

Ingredients

For the slow cooked beef:

  • 2 pounds Beef chuck short ribs with bones or boneless beef chuck pot roast cut into medium sized chunks (if using short ribs, there is no need to cut)
  • 2 tablespoons olive oil
  • Kosher salt and ground pepper
  • 2 large onions coarsely chopped (split)
  • 2 carrots peeled and chopped
  • 3 stalks celery chopped
  • 1/2 bottle Cabernet Sauvignon
  • 3 to 4 green onions finely chopped
  • 4 to 6 cloves garlic minced
  • 3/4 cup low sodium soy sauce
  • 5 tablespoons granulated sugar
  • 4 tablespoons sesame oil
  • 3 cloves garlic thickly sliced

For the Korean vegetable toppings:

  • 4 cups bean sprouts
  • 4 to 5 cups kale chopped
  • 1 large zucchini cut into 2-inch matchstick strips
  • 8 to 9 shiitake mushrooms sliced thin
  • 2 to 3 carrots peeled and cut into 2-inch matchstick strips
  • Sesame oil
  • Low sodium soy sauce
  • Salt
  • 1/2 teaspoon sugar needed for mushrooms only
  • Minced garlic
  • Roasted sesame seeds

For the Bibimbap:

  • Cooked rice
  • 3 tablespoons Korean Gochujang, hot pepper paste
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 4 to 6 cooked eggs cooked sunny side up
  • Dried seaweed gim
  • Roasted sesame seeds for garnish

Instructions

For the slow cooked beef:

  • Heat the olive oil in a large non-stick pan or enameled cast-iron dutch oven. Season the beef on each side with salt and pepper. After a few minutes, add the beef to the pan and sear on each side; only 4-5 minutes on each side. Remove from pan and place into a shallow baking dish or casserole dish.
  • Add one onion, the carrots, celery and garlic directly into the same pan with all the lovely browned bits and cook until softened; for about 10-15 minutes. Add the 1/2 bottle of wine and bring to a boil. Turn off the heat and allow to cool slightly. Pour everything into the baking dish with the beef, allow to cool completely, cover with plastic wrap and refrigerate overnight.
  • The next morning, remove the beef and the vegetables only and place into your slow cooker. Discard the wine marinade. Add in the other chopped onion, green onions and garlic. In a small bowl, mix together the soy sauce, sugar and sesame oil and pour over the beef in the slow cooker. Cook on low for 6-8 hours. (The beef will taste delicious and become even more tender after 7-8 hours of cooking)

For the vegetable toppings:

  • Note: Cooking all of the vegetables may seem overwhelming but it really does not take much time at all and all of the vegetables use the same ingredients. You can also use the same pot for each vegetable. Simply drain the water and quickly rinse out.
  • Boil a pot of water on the stove. Once boiling, add the bean sprouts and cook for only 3-4 minutes only. You want the bean sprouts to be tender but still slightly crunchy and not too soft. Remove from pot (drain water) and season with a dash or two of sesame oil, a pinch of salt and some minced garlic. Taste and adjust ingredients as needed. Sprinkle with sesame seeds, mix and set aside.
  • Boil a pot of water on the stove. Once boiling, add the chopped kale and cook for only 3-4 minutes only. Remove from pot (drain water), squeeze kale a few times to release all the water and season with a big dash or two of sesame oil, a pinch of salt, a teaspoon of soy sauce and some minced garlic. Taste and adjust ingredients as needed. Sprinkle with sesame seeds, mix and set aside.
  • Heat 1-2 tablespoons of sesame oil in a large non-stick pan or wok. Once heated, add the zucchini and sauté for a couple minutes. Season with salt and cook for another 1-2 minutes. Remove from heat and set aside.
  • Heat 1-2 tablespoons of sesame oil in a large non-stick pan or wok. Once heated, add the sliced shiitake mushrooms and sauté for a few minutes. Season with salt, a splash or 2 of soy sauce and the 1/2 teaspoon of sugar. Cook for another 3-4 minutes or until mushrooms are cooked and tender.
  • Heat 1 tablespoon of sesame oil in a large non-stick pan or wok. Once heated, add the carrots and sauté for 2-3 minutes only.
  • The carrots don’t need any seasoning as they are already slightly sweet and will be mixed in with everything else in the bibimbap. Remove from heat and set aside.

To assemble and serve your Bibimbap:

  • To prepare the gochujang: Mix the hot pepper paste, honey and sesame oil together and set aside. Sprinkle with sesame seeds if desired.
  • To serve the bibimbap: Place the brown rice in each serving bowl and place each vegetable topping and the slow cooked beef on top of the rice, around the edge of the bowl. Top with the cooked egg and garnish with the gim and sprinkle on some roasted sesame seeds.

Notes

Serve with the gochujang (and additional sesame oil if desired) at the table. Mix in as little or as much gochujang as you like. Enjoy!