February 27, 2011

Story By: Dining Out Team |

Serves 4


  • 4 cups steamed white rice
  • 1 carrot, juliennes
  • 2 cups cooked bean sprouts, blanch for a minute in hot water, then season with little sesame oil
  • salt
  • 4 cups spinach, or choi sum, sauteed in a little sesame or peanut oil and seasoned with salt
  • 8 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
  • 4 eggs, cooked sunny side up
  • 2 tablespoons sesame seeds
  • 2 tablespoons dark sesame oil
  • soy sauce, to taste
  • Gochuchang paste, to taste
  • 1 pound bulgogi


  1. Put cooked rice in large, slightly shallow bowl. Place bulgogi and veggies on top of rice, but place separately so you can see each ingredient.
  2. Place egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
  3. When ready to eat, mix all ingredients with some gochuchang paste, to taste.
  4. The bibimpap should be moist, not dry.

Bulgogi Ingredients:

  • 1 pound rib-eye, slice bite-size


  • 1/2 cup soy sauce
  • 2 tablespoons finely chopped garlic
  • 1/2 small white onion, grated or sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons light-brown sugar
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons toasted sesame oil
  • 1/4 teaspoon ground-black pepper
  • 2 green onions, thinly sliced
  • 1 tablespoon grated ginger


  1. Combine and whisk all marinade ingredients together in a large bowl.
  2. Add thinly sliced beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight (best if marinated overnight).
  3. Heat grill to high.
  4. Remove beef from marinade and grill each side for 1 to 2 minutes.
  5. Remove from heat and set aside until ready to compile bibimbap.


Bibimbap can be placed in a regular bowl or a hot stone bowl. If it’s in a hot stone bowl, expect the rice to be crunchy, as it’s still cooking.

Hawaii's Best
Hawaii's Best