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Beef Bulgogi Bibimbap

This Korean-style rice bowl is so versatile and delicious, and puts a Korean classic within the grasp of any home cook. You can use pork fillet or chicken thighs in place of the beef, if you like.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Korean
Keyword: Bibimbap, Bulgolgi, Korean Steak, Spice Blends
Servings: 4


  • 1 Lb Rib Eye or Sirloin Steak Thinly sliced
  • 2-1/2 Cups Basmati Rice Cook as per rice instructions
  • 1 Large Carrot Julienned
  • 1 Medium Onion Sliced
  • 1/2 Pack Sliced Mushrooms
  • 1-1/2 Cups Bean Sprouts
  • 1 Bunch Spinach
  • 2 Tbsp Nomad Bulgogi Spice Mix
  • 1 Tbsp Vegetable Oil
  • 1/2 tbsp Soy Sauce
  • 5 tsp Sesame Oil
  • 4 Large Eggs
  • Nomad Gochugaru (Korean Red Chili Pepper Flakes ) For extra heat (optional)
  • 3 Spring Onions
  • Sesame Seeds
  • Kimchi


  • Place the meat slices in a bowl and sprinkle the Bulgogi Seasoning to coat. Mix gently with hands and set aside for 5 minutes.
  • Start by preparing your rice in a rice cooker and getting that going. If you don’t have a rice cooker, follow our instructions for making rice without a rice cooker. Then put a medium pot of water on the stove, and bring to a boil.
  • Heat 1 tsp. sesame oil in a large non-stick frying pan (one that has a lid) over high heat. Add onions and stir-fry for 1 min, then add carrots and cook another minute. Add the rest of the vegetables, stir and cook another minute. Add a splash of water to the pan, cover with the lid and cook for 3-4 min, until just tender. Remove to a plate, dress with 1/2 tbsp soy sauce, cover and keep warm.
  • Add 2 tsp sesame oil to the empty pan and add rice, stirring to break up any clumps, and fry for 3-4 min until piping hot. Transfer to a baking tray and put in the oven to keep warm and crisp up while you cook the beef.
  • Just before cooking over a hot grill or very hot skillet, add the vegetable oil to the beef and toss. Add 1 tsp sesame oil to the pan and then add the slices of beef individually and sear until charred and crisp, about 2 to 3 minutes per side. Set aside & keep warm.
  • Wipe pan clean with kitchen paper. Add remaining 1 tsp sesame oil and fry eggs until crisp on the bottom and just set on top, about 4 min. 
  • Divide rice between 4 bowls and top with the vegetables, beef and fried eggs. Garnish with spring onions and sesame seeds. Serve each with a spoonful of kimchi & hoisin sauce (optional)


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Gochugaru (Korean Red Chili Pepper Flakes )