Bibimbap with Beef

Ok, my love story with Asian and Korea food is reeeal! If I were to eat one kind of cuisine for the rest of my life it would be Asian, no doubt about it! I just love all the flavors, tons of fresh herbs, the hot chilis, fresh ingredients. It inspires me how they combine different unexpected ingredients and create the most amazing dishes. But still they manage to keep it simple and clean. And you know me, I’m all about simplicity, clean eating and good quality ingredients. But back to the Bibimbap! It might be one the best dishes ever invented. You combine everything that you like in a bowl and have the most fantastic meal.

Today I made a beef bibimbap with fried shiitake, zucchini, marinated spinach, marinated bean sprouts, grated carrots, beef and egg. The only thing that Im actually not a big fan of is rice. So I swapped the rice for cauliflower rice instead.

I love dishes that you can vary! Both according to what you’re in the mood for that particular day, due to allergies, food preferences and which groceries are in season. A bibimbap is so convenient since you can use what you have at home. And it always turns out so damn good.

Ingredients for this Bibimbap with beef:

  • Organic ribeye
  • Pear
  • Tamari
  • Garlic
  • Fresh ginger
  • Gochujang paste
  • Rice vinegar
  • Spinach
  • Bean sprouts
  • Sesame seeds
  • Sesame oil
  • Zucchini
  • Shiitake mushrooms
  • Cauliflower/Rice
  • Carrot
  • Eggs

Bibimbap with Beef

Korean bowl filled with vegetables, meat and rice
Course Main Course
Cuisine Asian, Korean
Keyword Dairy-Free, Flexible, Fresh, Gluten-Free, Healthy
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2


For the meat

  • 200 g Organic ribeye
  • 0,5 small Pear peeled and grated
  • 2 tbsp Tamari (or soya sauce)
  • 2 Garlic cloves minced
  • 1-2 cm reshly grated ginger
  • 1 tbsp Gochujang

For the sauce

  • 2 tbsp Gochujang
  • 1 tbsp Rice vinegar
  • 1 small Garlic minced
  • 1 tbsp Water

For the spinach

  • A big pack of Fresh spinach
  • 1,5 tbsp Tamari (or soya sauce)
  • 1 tbsp Rice vinegar

For the bean sprouts

  • A pack of Bean sprouts
  • 1 tbsp Sesame oil
  • 2 tsp Sesame seeds

For the zucchini

  • 10 cm Zucchini divided in half lenghtwise and then thinly sliced
  • 1 tbsp Tamari

For the mushrooms

  • 10 medium sized Shiitake mushrooms washed, rinsed and sliced
  • 1 tbsp Tamari (or soya sauce)
  • 2 tbsp Water

Other ingredients

  • 80,5 medium sized Cauliflower head (can be replaced by regular rice) made into cauliflower rice
  • 1 Carrot peeled and grated
  • 2 Eggs



  • Combine all ingredients for the marinade in a bowl.
  • Add the ribeeye to the bowl and make sure all parts of the meat are covered.
  • Marinate meanwhile you prepare the other ingredients.

Method for the sauce

  • Combine all ingredients for the sauce and set aside.

Method for the cauliflower rice

  • Run the cauliflower in a food processor until it has a rice like texture.

Method for the carrot

  • Peel and grate the carrot.

Method for the spinach

  • Bring water to a boil in a big pot.
  • Turn off the water and add the spinach to the hot water. Leave in for 30-60 seconds.
  • Drain the spinach and run under cold water.
  • Squeeze the spinach to remove excess water.
  • In a bowl combine the spinach with tamari and rice vinegar.
  • Put in a small bowl.

Method for the bean sprouts

  • Bring water to a boil in a big pot
  • Turn off the water and add the bean sprouts to the hot water. Leave in for one minute.
  • Drain the bean sprouts and run under cold water.
  • Squeeze the bean sprouts to remove excess water.
  • Combine bean sprouts, sesame seeds and sesame oil in a bowl.

Method for the zucchini

  • Heat a nonstick pan over medium heat.
  • Add the zucchini and fry for 2-3 minutes.
  • Add tamari and fry for another 1-2 minutes.

For the shiitake mushrooms

  • Heat a nonstick pan over medium heat
  • Add shiitake mushrooms and water and sauté until the water has steamed away
  • Add tamari and fry for another 1-2 minutes.

Method for the eggs

  • Preheat a nonstick pan over medium heat
  • Add two eggs and fry until they are done

Method for the meat

  • Preheat a pan over medium/high heat with some olive oil.
  • Take the meat out of the bowl and remove excess marinade.
  • Cut into mouth sized pieces.
  • Add the meat to the pan and fry for 3-4 minutes.

Method for the bowl

  • Start by adding cauliflower rice/rice at the bottom.
  • Add all the vegetables, meat and the egg on top.
  • Serve with the sauce.

Leave a Reply