Why You’ll Love Steak Bibimbap Recipe

I love this recipe because it brings together so many textures and flavors in one bowl. The steak is rich and tender, the vegetables add freshness and crunch, and the sauce ties everything together with just the right amount of heat. I also enjoy how customizable it is, making it perfect for lunch or dinner depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Steak:
1 large ribeye or strip steak
2 tbsp Cowboy Butter rub
Neutral oil as needed

Bowl:
1 fried egg
2 cups cooked white rice
1 cup cooked spinach
½ cup carrots finely sliced
½ cup mushrooms sliced
½ cup cucumbers sliced
Sesame seeds garnish
Chopped scallions or chives garnish

Bibimbap Sauce:
2 tbsp gochujang
1 tbsp sesame oil
1 tbsp honey
Water to consistency

Directions

I start by mixing all the ingredients for the bibimbap sauce in a small bowl and setting it aside. Next, I coat the steak lightly with oil and generously season it on all sides with the Cowboy Butter rub.

I cook the steak over medium-high heat, around 350°F, for about 6–8 minutes per side until it reaches about 120°F internally. As it cooks, I occasionally baste the outside with a little of the bibimbap sauce. Once done, I remove the steak and let it rest.

While the steak rests, I heat a cast iron skillet and sauté the mushrooms until tender, seasoning them lightly with soy sauce and salt before removing them from the pan. I then fry an egg to my preferred doneness.

To assemble, I add the cooked white rice to the center of a bowl. I slice the rested steak and arrange it over the rice along with the spinach, carrots, mushrooms, cucumbers, and fried egg. I drizzle everything with the bibimbap sauce and finish with chopped chives and sesame seeds before serving.

Servings and Timing

I make this recipe to serve 2 people. Prep time takes me about 15 minutes, cook time around 30 minutes, and the total time comes to approximately 45 minutes.

Variations

I sometimes swap ribeye for strip steak depending on what I have available. When I want extra heat, I add more gochujang to the sauce or a sprinkle of chili flakes. I also like switching up the vegetables, adding bean sprouts or zucchini when they’re on hand.

Storage/Reheating

I store leftover components separately in airtight containers in the refrigerator for up to 2 days. When reheating, I warm the rice and steak gently and assemble the bowl fresh for the best texture.

FAQs

What cut of steak works best?

I prefer ribeye for richness, but strip steak works just as well for me.

Can I cook the steak indoors?

I cook it in a hot cast iron skillet when grilling isn’t an option.

How spicy is the bibimbap sauce?

I find it moderately spicy, but I adjust it easily by adding more or less gochujang.

Can I make the sauce ahead of time?

I often prepare it a day ahead and keep it refrigerated.

Do I need to use white rice?

I usually use white rice, but other cooked rice works fine for me.

What’s the best egg doneness?

I like a runny yolk, but any doneness works depending on preference.

Can I prep this for meal prep?

I prep the components ahead and assemble just before eating.

Are the vegetables served raw or cooked?

I like a mix, keeping carrots and cucumbers raw for crunch.

Can I skip the egg?

I sometimes skip it, though it adds great richness to the bowl.

How do I keep the steak juicy?

I always let it rest before slicing, which helps retain the juices.

Conclusion

This Steak Bibimbap is one of my go-to meals when I want something exciting, hearty, and full of flavor. I love how every bite is different, and the combination of steak, vegetables, rice, and sauce makes it a dish I never get tired of making.