Bibimbap with Hot Garlic Sauce

When the pandemic started, I began making some of my favorite dishes at home. I have always made Korean Short Ribs on the grill, but with a store-bought sauce. There are many options for bulgogi (Korean BBQ beef). I have used them all, and nothing compares to just making the sauce homemade. If you are in a pinch, grab CJ Korean BBQ Bulgogi Marinade, as it is my go-to.

So, I decided to do the prep work last night before heading out to Ethan's swim class, and marinate the thinly sliced Ribeye. I was lucky to get some from HEB, as they do not always carry thinly sliced Ribeye. If you cannot get sliced beef, you can throw the steak in the freezer for 20-30 minutes, as it helps with thinly slicing the meat. The key here is to cut the meat as thin as possible, but be careful. The hard part is making the marinade. Throw it onto a super hot cast iron skillet or grill pan, and that smoky, sweet-savory charred bits of meat will melt in your mouth.

While this recipe isn’t a quick meal to make, it is worth the effort if you love Bibimbap or bulgogi. I sometimes use different vegetables to switch the recipe up. I added in a bit of seaweed salad from my local grocery store. Sometimes I add Kimchi as well. Bibimbap is usually served with Shitake mushrooms, Zucchini, Carrots, Spinach, and Beansprouts. These are vegetables that are widely available in all seasons.

I typically season the vegetables with just a little salt and paper. Then I sauté the vegetables in a bit of grapeseed oil until tender. For Shiitake mushrooms, you can soak in boiling water, then slice and sauté. I cook each vegetable individually, but you can grab a few saucepans and cook them simultaneously on the stovetop.

I am particular about the ingredients list because I feel quality ingredients can transform a dish. I prefer to use Diamond Crystal Kosher Salt and San-J Organic Tamari Soy Sauce in this dish. Yes, you can use regular soy sauce and sea salt or kosher salt, but these are pantry staples worth the purchase in the future.

This recipe at its core is bulgogi and can use common vegetables but be served over rice. You would omit the vegetables and sauce.

Commonly bibimbap sauce is made with spicy gochujang (Korean chili paste), but I make my sauce using a hot garlic sauce. I’ve also listed how you can make a more traditional and kid-friendly sauce; see below.


Bibimbap is a bowl of steamed rice served with various vegetables (fresh or sautéed), some protein (red meat, chicken, tuna, or tofu), and the sauce. To eat, you first mix all the ingredients with a spoon thoroughly.


Plate up about a 1/2 cup to cup of rice and then start going around the plate or bowl with the different vegetables; I place the protein in the center and then top with one fried egg for each bowl and about one tablespoon of the hot garlic sauce. It is so dang on delicious!!!



  • 1/4 cup gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 1 tbsp San-J Organic Tamari Soy Sauce  
  • 1 tbsp sugar 
  • 1 tbsp sesame seeds (optional)


  • 1/4 cup San-J Organic Tamari Soy Sauce , regular
  • 1 tsp sugar
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp minced garlic
  • 1 tsp toasted sesame seeds *optional*

"Mama Teav’s Hot Garlic is a wholesome mixture of spice-laced organic ingredients and garlic swimming in chi for an unsuspecting wave of spicy, sweet, and savory flavors in each bite. Mama Teav’s Hot Garlic uses all-natural ingredients and has no preservatives.  Also gluten-free and vegan''. - LINK TO ORDER


Store each sauce in a separate air-tight container and refrigerate for up to 1 week (7 days).

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!


Edie O.



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.

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These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


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