Bibimbap with Brown Rice and Bulgogi

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Prep Time: 75 minutes
Cook Time: 20 minutes
Servings: 4

Bibimbap is a traditional Korean dish that, translated literally, means “mixed rice.” Brown rice, used in lieu of the standard white rice, makes this a healthier version. Marinated beef (called bulgogi) and a fried egg are common additions and provide a hearty dose of protein. Nori, which is dried seaweed, which adds natural salt and lots of flavor.


For the bulgogi:

  • 3 Tbs. low-sodium soy sauce
  • 1 Tbs. sesame seeds
  • 1 garlic clove, minced
  • 2 tsp. sugar
  • 1 tsp. Asian sesame oil
  • 3/4 lb. (375 g) flank steak, thinly sliced against the grain

  • 2 Tbs. Asian sesame oil
  • 1 Tbs. canola oil
  • 10 shiitake mushrooms, stemmed and thinly sliced
  • 6 cups (6 oz./185 g) spinach leaves
  • 4 eggs
  • 4 cups (20 oz./625 g) hot cooked brown rice
  • 2 carrots, shredded and tossed with a few drops of sesame oil
  • 2 green onions, thinly sliced (optional)
  • 1 sheet of nori, cut into strips (optional)
  • Prepared kimchi (optional)


To make the bulgogi, in a bowl, stir together the soy sauce, sesame seeds, garlic, sugar and sesame oil. Add the flank steak and toss to combine. Cover and refrigerate for 1 hour.

In a small bowl, stir together the 2 Tbs. sesame oil and 1 Tbs. canola oil. In a fry pan over medium-high heat, warm half of the oil mixture. Add the mushrooms and sauté, stirring often, until softened and golden-brown, about 4 minutes. Transfer to a plate. Add the remaining oil to the pan and sauté the spinach, cooking just until wilted, about 2 minutes. Transfer to the plate. Fry the eggs until they are set but still runny, 5 to 6 minutes. Remove from the pan and keep warm.

Warm the fry pan over high heat. Add the bulgogi strips and cook until medium-rare, about 3 minutes on each side. Remove from the heat and keep warm in the fry pan.

Divide the rice among 4 bowls and top each with the bulgogi, mushrooms, spinach, eggs, carrots, green onions and nori. Serve with kimchi on the side. Serves 4.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)

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