Editor's Picks Recipe Video

Skillet Bibimbap

Rice, Korean BBQ beef and veggies make a yummy dish — or, in this case, skillet.

Skillet Bibimbap Skillet Bibimbap Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • 360 grams cooked rice
  • 130 grams thinly sliced beef
  • 50 grams yakiniku sauce (or teriyaki sauce)
  • 60 grams bean sprouts
  • 60 grams carrots, julienned
  • 60 grams komatsuna, cut into 3 centimeters pieces
  • 60 grams kimchee
  • 1 egg yolk
  • 2 tablespoons sesame oil
  • 15 grams thin egg crepe, sliced
  • Nori seaweed
  • Seasonings:
  • 3 tablespoons sesame oil
  • 10 grams toasted sesame seeds
  • 1 clove garlic, grated
  • Salt
  • Pepper


  1. Put the bean sprouts, carrots and komatsuna into three separate bowls. Divide the seasonings between the bowls and mix well. Cover with plastic wrap and microwave for 2 minutes at 600 watts.
  2. Heat 1 tablespoon sesame oil in frying pan and cook the beef until it changes color. Add the yakiniku sauce (or teriyaki sauce) and cook for a couple of more minutes. Turn off the heat and take the meat out. Set aside.
  3. Put the cooked rice onto the frying pan and flatten to cover the bottom. Arrange the cooked beef, vegetables and kimchi on top. In the center put the sliced egg crepe and nori, finally topping it off with a raw egg yolk. Turn the heat back on and cook for another 30-60 seconds. Serve hot.

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