Recipe: Bi Bim Bap

The weather has taken a turn towards cold and snowy. To cheer you up I’m sharing one of my all-time favorite dishes: Bi Bim Bap with Bulgogi. If you’ve never tried Korean food, these names may sound intimidating, but in reality, these dishes are very flexible and are essentially veggies, rice, and barbecued beef. The link above is just to give you ideas on the possibilities. Here’s my approach:

Bi Bim Bap

Step 1: Marinate your choice of meat using this recipe. The recipe calls for thinly sliced beef, I often use ground because it’s cheaper and easier.

Step 2: Start a pot of rice (use whatever you have on hand)

Step 3: Make accompanying veggies (a selection of seasonal produce like spinach, kale, carrots, watermelon radishes). For example: sauté spinach and diced watermelon radishes with soy sauce, garlic and ginger; add chopped up carrots for color and texture; or make a quick pickled daikon and watermelon radish.

Step 4: Finish cooking meat and fry an egg.

Step 5: Put all of the various pieces of the dish together with the fried egg on top! If you like spicy add my secret sauce (below):

Not-so-secret sauce:

This is in ratios so you can make as much or as little as you would like:

1 part sugar to 1 part sriracha with a dash of sesame oil.

3 thoughts on “Recipe: Bi Bim Bap

  1. Charlene says:

    Hi,I hope you are well, sorry if i am posting this as a comment, i could not find other ways to reach you via email or contact form on your website.

    I noticed that you were using a photo from on your website here :

    I see that you did credit as the original source of the photo however this is just regular text under the image… Normally, in order to use my photo you would need to ask for permission first, in this case, you can continue to use the image, that’s ok, but would it be possible to convert the credit text into a link to my site ?

    You can link to the homepage ( ) or the specific recipe page for bibimbap (

    As you know, creating content and taking pictures require a lot of time and effort, so I would be really grateful to you if you could please add this linkback.

    Please confirm and I thank you in advance,

    • acsweetman23 says:

      Hi Charlene, it has been updated! Thank you for letting us know. Your content is valuable and we love this recipe!

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