Bibimbap is a Korean mixed rice dish with meat and a variety of vegetables.  The flavors in this dish are incredible and it's fairly easy to make.  I would definitely suggest marinating the meat overnight but an hour or two will work in a pinch.  You can chop the veggies in advance too, making this a pretty quick meal to put together.  If you really want to save some time you can purchase the pre-marinated Bool Kogi from Trader Joes which is good but marinating it yourself is so much better.


Serves: 4

*Meat and Marinade*

  • 1.5 lbs flank steak, sliced thin and against the grain
  • 1/2 pear, grated
  • 1 clove garlic, minced
  • 2 tbsp soy sauce/tamari/coconut aminos
  • 1 tbsp peeled and grated ginger
  • 1 tbsp light brown sugar or coconut sugar
  • 1 tbsp toasted sesame oil
  • 1 tsp crushed red pepper flakes

*Veggies and Rice*

  • 2 tbsp olive oil/coconut oil/avocado oil, divided
  • 2 small or 1 medium zucchini, julienned
  • 2 large carrots, peeled and julienned 
  • salt 
  • 4 cups of kale, roughly chopped
  • 2 tsp soy sauce/tamari/coconut aminos
  • sesame seeds
  • 1 tsp toasted sesame oil
  • 8oz chopped mushrooms (I used a variety pack with shiitake, oyster and baby portobellos)
  • 4 fried eggs
  • optional toppings: kimchi, gochujang sauce, sesame seeds, chopped green onion
  • Serve over jasmine or long grain brown rice


Combine ingredients for meat marinade in a large zip top bag, shake to mix ingredients and add sliced steak.  Massage the bag to ensure that all of the meat is well coated, lay flat in the refrigerator and let marinate for at least 2 hours, preferably overnight.

Prepare rice according to package directions.

Remove meat from the refrigerator while you prepare the veggies.

Heat 1 tbsp of olive oil/coconut oil/avocado oil over medium-high heat in a skillet.  Once hot, add zucchini and carrots, sprinkle with salt, sauteing for about 3 minutes, just until the veggies have softened.  You don't want the zucchini to get too mushy and you want to keep your carrots with a slight crunch.   Remove from the pan and place in a bowl and set aside.  

Heat another 1 tbsp of oil in the same pan and add your chopped kale.  Saute for about 5 minutes, until the kale has wilted.  Add 2 tsp of soy sauce/tamari/coconut aminos, stir and remove from the pan, placing it in a bowl for later.  Sprinkle with sesame seeds.

Heat 1 tsp of toasted sesame oil in the same pan and add your chopped mushrooms.  Saute for 5-7 minutes until mushrooms have softened.  Remove from pan and place in a bowl and set aside.  

While the pan is still hot, remove meat slices from the marinade and arrange in a single layer in the pan, cooking for about 2 minutes on each side, until just cooked through.  You will most likely have to do this in a few batches.  Remove from the pan and place in a bowl, repeating until you have cooked all of the meat.  

Arrange your bowls with rice, cooked carrots and zucchini, kale, mushrooms and meat and top with a fried egg.  Add kimchi and gochujang sauce, green onion and another sprinkle of sesame seeds if desired.