Steak and Mushroom Bibimbap Bowls with Sweet Sesame Sauce

Bibimbap is a classic Korean rice bowl that’s all about mixing together savory ingredients for a burst of flavor in every bite. This version features tender sirloin steak, earthy mushrooms, fresh zucchini and sweet carrot ribbons, all arranged over a bed of fluffy jasmine rice. A sweet and spicy sesame-sriracha sauce ties everything together, while a perfectly fried egg adds richness.

This recipe is perfect for a weeknight dinner that feels special but comes together easily. The pickled scallions add a bright, tangy crunch that balances the savory elements. Get ready to mix, drizzle and enjoy a bowl full of texture and taste!

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 unit EggView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim and peel the carrot. Using a vegetable peeler, shave the carrot lengthwise into ribbons, rotating as you go, until you reach the core; discard the core. Trim and halve the zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Trim and thinly slice the mushrooms (skip if pre-sliced).
2. Pat the steak dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. Transfer to a cutting board and let rest; wipe out the pan.
3. While the steak cooks, heat a drizzle of oil in a small pot over medium-high heat. Add the ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. In a small bowl, combine the sliced scallion whites, vinegar and a pinch of salt; set aside to pickle. In another small bowl, whisk together the sesame oil, soy sauce, 1 tablespoon sugar and up to half the sriracha (save the rest for serving).
5. Heat a drizzle of oil in the same pan used for the steak over medium-high heat. Add the carrot ribbons and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add the zucchini and another drizzle of oil to the pan. Cook, stirring, until tender, 5-6 minutes; season with salt and pepper. Transfer to the bowl with the carrot. Add the mushrooms and another drizzle of oil to the pan. Cook, stirring, until tender, 3-5 minutes; season with salt and pepper. Transfer to the same bowl.
6. Wipe out the pan. Heat a drizzle of oil over medium heat. Once hot, crack the egg into the pan and cover. Fry to your preference (about 2-3 minutes for runny yolk). Season with salt and pepper.
7. Thinly slice the steak against the grain. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Arrange the carrot, zucchini and mushrooms on top. Top each bowl with the sliced steak, a fried egg and pickled scallion whites (drained). Drizzle with the sweet sesame sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with short-grain white rice or brown rice. Adjust the cooking time and water ratio according to the rice type.

How do I make the fried egg perfectly runny?

Cook the egg over medium heat with a lid on for about 2-3 minutes, until the white is set but the yolk is still liquid. For a firmer yolk, cook longer.

Can I prepare the components ahead of time?

Absolutely! Cook the rice, vegetables and steak in advance, then reheat and assemble just before serving. The pickled scallions can be made a day ahead.