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One-Skillet Bibimbap

One-Skillet Bibimbap
  • Prep 40 min
  • Total 40 min
  • Servings 4
Restaurant-style Korean food in your own kitchen? Oh yeah, we got that! While at first glance this meal might look complex, bibimbap is a totally home cook-friendly dish. Put down the takeout menu, grab one (yes, one!) skillet and get ready to head to flavor paradise.
By Tablespoon Kitchens
Updated November 15, 2019

Ingredients

Gochujang Mayonnaise

  • 1/2 cup mayonnaise
  • 1 tablespoon gochujang paste
  • 1 tablespoon lime juice

Skillet

  • 1 teaspoon vegetable oil
  • 1 boneless rib eye steak (12 to 14 oz), trimmed of excess fat
  • 2 tablespoons butter
  • 1 cup thinly sliced kimchi, drained and patted dry
  • 4 eggs
  • 1 tablespoon soy sauce
  • 4 cups hot cooked white rice

Vegetables

  • 2 cups thinly sliced napa cabbage
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced radishes
  • 1/4 cup chopped fresh cilantro leaves
  • 4 green onions, thinly sliced on the bias (1/2 cup)

Steps

  • 1
    In small bowl, beat Gochujang Mayonnaise ingredients with whisk; set aside.
  • 2
    In 10-inch nonstick skillet, heat oil over medium-high heat. Add steak; cook 4 to 6 minutes or until deep brown on first side. Turn steak; reduce heat to medium, and cook 4 to 6 minutes or until cooked to desired temperature (145°F for medium-rare). Transfer to cutting board; let stand 5 minutes, then thinly slice. Cover with foil to keep warm.
  • 3
    Add 1 tablespoon of the butter to drippings in skillet over medium heat. Add kimchi; cook 3 to 5 minutes or until browned on edges. Transfer to small bowl; cover with foil to keep warm.
  • 4
    Add remaining tablespoon butter to skillet; add eggs. Cook 15 to 30 seconds or until edges are set; pour soy sauce over eggs, and cover pan. Reduce heat to low; cook 1 to 3 minutes or until yolks are set and no longer runny.
  • 5
    Divide rice among 4 bowls. Divide vegetables evenly over rice. Top each bowl with one-fourth of the steak and 1 egg. Divide kimchi mixture evenly among bowls. Drizzle with gochujang mayonnaise.

  • Rib eye can be finicky to prepare. Here’s a tip: To achieve a more even cook on your protein, opt for a thicker steak, around 1 inch thick.
  • To make your bibimbap bowl extra fancy, julienne the radishes and cucumber to match the shredded carrot and cabbage.

Nutrition Facts

Serving Size: 1 Serving
Calories
710
Calories from Fat
360
Total Fat
40g
61%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
275mg
91%
Sodium
1330mg
55%
Potassium
610mg
18%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
10%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

  • New to bibimbap? This rice-based dish originates from Korea, and its definition is right there in the name: “Bibim” means mixing ingredients together, and “bap” means rice. Bibimbap starts with warm rice, then is tossed in sautéed vegetables, kimchi or gochujang and soy sauce. A protein such as beef or a fried egg usually tops this bowl, and everything gets stirred together right before serving.
  • Bibimbap is often served in a hot bowl, then the toppings are stirred against the bowl to cook them slightly. We took this idea and cooked all our ingredients in one skillet instead.
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