Korean Steak Bibimbap with Carrot and Zucchini Ribbons

This Korean steak bibimbap brings together tender seared steak, colorful carrot and zucchini ribbons and a perfectly fried egg over a bed of steamed rice. It’s a vibrant, satisfying bowl that’s perfect for a weeknight dinner.

The dish is finished with a drizzle of gochujang-based sauce and a sprinkle of sesame seeds, adding layers of flavor and texture. Customize with your favorite vegetables or protein for a versatile meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 cup white rice, cookedView ingredient guideLike ingredientDislike ingredient

8 oz steak (such as sirloin or ribeye)View ingredient guideLike ingredientDislike ingredient

1 carrot, peeled into ribbonsView ingredient guideLike ingredientDislike ingredient

1 zucchini, sliced into ribbonsView ingredient guideLike ingredientDislike ingredient

2 eggsView ingredient guideLike ingredientDislike ingredient

2 tbsp gochujang (Korean chili paste)View ingredient guideLike ingredientDislike ingredient

1 tbsp soy sauceView ingredient guideLike ingredientDislike ingredient

1 tbsp sesame oilView ingredient guideLike ingredientDislike ingredient

1 tsp sugarView ingredient guideLike ingredientDislike ingredient

1 tbsp vegetable oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 tsp sesame seeds, toastedView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions and keep warm.
2. In a small bowl, mix gochujang, soy sauce, sesame oil and sugar to make the sauce. Set aside.
3. Season the steak with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Cook steak to desired doneness (about 4 minutes per side for medium-rare). Let rest, then slice thinly against the grain.
4. In the same skillet, sauté carrot and zucchini ribbons for 1-2 minutes until slightly softened. Remove from pan.
5. Fry the eggs sunny-side up in a little oil until whites are set but yolk is runny.
6. Assemble bowls: divide rice among bowls, top with steak, carrot and zucchini ribbons and a fried egg. Drizzle with gochujang sauce and sprinkle with sesame seeds.

Recipe Tips

FAQ

Can I use a different protein instead of steak?

Yes, you can substitute with chicken, tofu or shrimp. Adjust cooking time accordingly.

What if I don't have gochujang?

You can mix sriracha with a little miso paste or use a blend of chili flakes and honey as a substitute.

How do I make the vegetable ribbons?

Use a vegetable peeler to create long, thin ribbons from the carrot and zucchini. It’s quick and easy.