Bibimbap with Hot Garlic Sauce

Bibimbap translates to “mixed rice with meat and vegetables“, and one of the best things about this dish is that you can customize it any way you like. This is one of my absolute favorite dishes to make and eat! It is such a great recipe!




1 lb thinly sliced Ribeye (you can use Tofu, sirloin, ground beef, or ground turkey)

Bulgogi Marinade:

  • 1/2 Asian pear, diced (If I cannot find a fresh Asian pear, I will use a regular pear or green apple)
  • 1 small white onion, chopped
  • 1/3 cup San-J Organic Tamari Soy Sauce  
  • 3 tbsp sugar
  • 1 tbsp sesame oil
  • 3 cloves of garlic, minced
  • 2 green onion pieces, finely sliced
  • 1 tsp Mother-In-Law's Kimchi Chili Pepper Flakes
  • Kosher Salt, to taste
  • Pepper, to taste

Hot Garlic  Sauce:

  • 1/4 cup Mama Teav’s Hot Garlic 
  • 1 tsp Mother-In-Law's Kimchi Chili Pepper Flakes
  • 1 tbsp sesame oil
  • 1 tbsp San-J Organic Tamari Soy Sauce  
  • 1 tbsp sugar 
  • 1 tbsp sesame seeds (optional)


  • 1 cup julienned carrots (about 1 1/2 carrot shredded with a vegetable peeler)
  • 1 cup white onion, thinly sliced 
  • 2 ounces pre-made seaweed salad (from H-E-B) Local Grocery Store
  • 1 cup soybean sprouts
  • salt and pepper, to taste
  • 2-3 tbsp Neutral Oil to sauté (onion, bean sprouts, and carrots) 


  • 3 cups cooked rice


  • 3 fried eggs
  • Green onions, chopped
  • 3 tbsp sesame seeds, toasted
  • Neutral oil to fry


  1. To make the marinade, combine the Asian pear, onion, soy sauce, sugar, sesame oil, chili pepper flakes, garlic cloves, Maldon Sea salt, and pepper in a food processor and blend until smooth. 
  2. In a large mixing bowl or ziplock bag add in the thinly sliced Ribeye, and top with the marinade and green onions. Ensure the protein is fully coated before sealing the container/ziplock bag. hill in the refrigerator for at least 2 hours, or overnight.
  3. Once the protein is marinated, mix all the sauce ingredients together until well-combined, taste to adjust, and if you like, thin it with a bit of water to make it easier to mix.
  4. Heat a cast-iron skillet over medium-high heat, add about 2 tablespoons of oil, cook the meat in batches to ensure the skillet is not over-crowded; until meat is cooked all the way through. For me, this takes about  10-12 minutes per batch (I like my meat charred, so feel free to cook to your liking). I cut the heat up a little to ensure the marinade is reduced and caramelized on the meat. Once all the meat is cooked, place it in a heat-resistant large bowl or dish. 
  5. In a small skillet, sauté the vegetables separately, and set them aside in small bowls until ready to serve.
  6. Serve with rice, sautéd vegetables, cooked seaweed, fried egg. Garnish with green onions and toasted sesame seeds.


Serves 3

If you use are going to make this dish with Firm (hard) Tofu, first remove as much moisture from the Tofu as you can with a paper towel. Then cut the Tofu into cubes, and marinate.

You can serve with your choice of vegetables, such as zucchini, mushrooms, spinach, kimchi, etc.

Leftovers can be frozen(minus the eggs) in a sealed container for up to a month.