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One-Skillet Bibimbap

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  • Prep 40 min
  • Total 40 min
  • Servings 4
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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 Nov 15, 2019
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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.

Expert Tips

  • tip 1
    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.
  • tip 2
    To make your bibimbap bowl extra fancy, julienne the radishes and cucumber to match the shredded carrot and cabbage.

Nutrition Information

710 Calories, 40g Total Fat, 33g Protein, 54g Total Carbohydrate, 5g Sugars

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.

More About This Recipe

  • 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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