Bibimbap with Veggies & Flank Steak

Bibimbap is a Korean dish whose name literally means “mixed cooked rice” or “mixed meal.  I made mine with Flank Steak, baby aspargus, baby bok choy, mushrooms, snap peas, onion and water chestnuts. Topped with a fried egg and served with sides of sesame seeds and sriarcha, Bibimbap is a flavorful and filling meal.

Here’s what you’ll need

For the Marinade/Sauce

1 pound flank steak

1 pear, grated

1/2 onion, grated

2 cloves garlic, smashed

1/2 cup soy sauce

1/8 cup rice wine vinegar (red wine vinegar is good too)

1 tablespoon sesame oil

2 tablespoons oyster sauce

2 tablespoons brown sugar

juice of 1 lime

pinch of red pepper flakes

pinch of black pepper

To make marinade

Mix all the above together is a large bowl (or ziplock bag), reserve about 1/2 a cup. add meat and marinate at least 30 minutes, longer is better.  When the meat is done marinating slice as thin as you can (against the grain, so it stays tender)

What you’ll need for Bibimbap

various veggies of choice.  I used water chestnuts, asparagus, snap peas, baby bok choy, mushrooms and onions.

1 lb flank steak (or chicken, or pork, or tofu!)

1 egg per serving

rice to serve it over.

To Make:

Start your rice cooking.

Pour the reserved marinade into a small sauce pan, add a 1/4 cup water and allow to reduce until thick and saucy.

In a large fry pan I lightly steamed the asparagus, snap peas and bok choy until just fork tender.  Remove from pan and set aside.

Pour excess water from pan.

Place pan back on the burner, a a bit of oil and saute the onions and garlic until nice and brown.  Remove from pan.

Add water chestnuts, cook until warmed through. Remove

Add meat, cook until just medium rare (medium if you must), remove and let rest.

In this pan with all the yummy cooking juices built up, fry the eggs, one for each serving.  It’s best if you leave the yolks a bit runny as that will help form the “sauce” for the rice and veggies.

Once the rice is done, place a large serving on a plate and arrange the veggies and meat around the sides.  Top in the center with the fried egg.  Serve with toasted sesame seeds, chili sauce, and the reduced marinade on the side.

It seems like a lot of work, but it took less than an hour to do from start to finish (including marinade).  And it makes great leftovers too!

Have any variations on Bibimbap you’d like to share? Leave a comment and let us know.  One of the best things about this style of dish is that it is highly customizable.


I've always enjoyed making a mess in the kitchen. As a small child I used to sneak into the kitchen to make "rabbit stew" (this consisted of emptying my mom's spices into a large pot of water. Yeah, I was a great kid.) These days I spend my time in the kitchen cobbling together "what-ever-the-heck-you've-got casserole", pushing ethnic-inspired food on my husband and occasionally being called upon to feed the in-laws. I hope you enjoy trying these recipes in your own kitchen. Make sure you let me know what you like! If you want to find me elsewhere on the web- well good luck with that! I'm a baby blogger- this is my first foray into blog land (so let me know how I'm doing!). In real life I can often be found lurking amongst the stacks at local bookstores and libraries sipping on diet pepsi.


tasteful comments!