If you’ve ever made bibimbap the traditional way, you know it’s delicious—but also a bit of a project. Each component of the dish is sautéd and prepared separately. Worth it, but definitely time-consuming. That’s why this One Pan Bibimbap is a game changer. All the veggies and eggs cook together in a single skillet while your beef and rice are ready to go. It’s fast, flavorful, and weeknight-friendly. It also makes for a great lunch option when you’re strapped for time!
This recipe is part of my Ingredient Meal Prep series, which means we prep a few things ahead of time to enjoy them in multiple meals throughout the week.
The bulgogi ground beef, pickled carrots and daikon, and the Korean gochujang sauce are prepped in advance to use in this recipe along with these additional dishes:
Why You’ll Love This
- One Pan = Less Cleanup: No juggling multiple pans for each topping. Rather than cooking up each topping one at a time, simply add them all to the same pan. “Bibim” means “Mixed” so everything gets mixed together in the end anyway.
- Customizable: Use what you have—swap in spinach, bean sprouts, or even kale. Use any type of mushroom, or even change up the protein for ground turkey, chicken, or tofu.
- Perfect for Meal Prep: Components can be prepped in advance and assembled in minutes. Simply cook up your veggies and egg in the same pan and everything comes together in a bowl.
- Balanced and Satisfying: Carbs, protein, veggies, and that golden egg—all in one bowl. This is one nourishing meal that you can feel good about eating any day!
Ingredient Notes
Here’s a quick rundown of what goes into this bibimbap. For specific quantities, check the full recipe card below.
Cooked Short Grain Rice
You want something sticky that holds together when you mix everything up—fresh or leftover rice both work great. I typically freeze leftover rice in silicon molds and microwave for a few minutes so I can whip this up whenever I need a quick, last-minute meal.
Mushrooms
Sliced mushrooms add umami and soak up flavor like a sponge. Use shiitake, cremini, or whatever you have.
Zucchini
Sliced and sautéed for that mild, tender bite that balances out the rich beef and spicy sauce.
Eggs
Sunny side up is the move here—the runny yolk turns into a rich, creamy sauce when you mix it all together.
Neutral Oil
Use avocado oil or any neutral oil to cook your veggies and eggs.
Toasted Sesame Oil
A drizzle at the end gives each bowl that nutty, aromatic finish that makes bibimbap so special. Be sure to use toasted sesame oil instead of plain sesame oil. Toasted sesame oil is dark and amber in color and has a very deep, nutty aroma.
Salt
Just a little to season the veggies as they cook.
Toasted Sesame Seeds
Adds a subtle crunch and toasted flavor to garnish the finished bowl.
Bulgogi Ground Beef (Make Ahead Friendly!)
This bulgogi beef is sweet, savory, and slightly garlicky—perfect for bibimbap. You can prep it days ahead or even freeze it.
Ingredients include:
- Ground beef
- Garlic and ginger
- Soy sauce and brown sugar
- Applesauce (adds natural sweetness and moisture)
- Green onions and toasted sesame oil
- A pinch of black pepper
Pickled Carrots and Daikon
Crunchy, tangy, and slightly sweet, these pickles are the perfect contrast to the warm, savory elements of bibimbap. Make them ahead and keep them in the fridge.
Recipe here: Pickled Carrots and Daikon
Korean Gochujang Sauce
Sweet, spicy, tangy—this sauce brings it all together. It’s a thinner, more pourable version of gochujang that you’ll want to keep in the fridge at all times.
Get the recipe here: Korean Gochujang Sauce
How to Make One Pan Bibimbap
1. Prep the Pickles
Make the pickled carrots and daikon at least 3 hours in advance, or the night before. They get better as they sit.
2. Cook the Beef
Mix all the bulgogi beef ingredients together in a bowl. Let it marinate for 10 minutes if you can. Then sauté in a large pan, breaking it up into crumbles. Once browned and cooked through, transfer to a bowl.
If you had prepped the bulgogi beef in advance, simply warm up in the microwave.
3. Cook the Veggies & Eggs
In the same pan, sauté the sliced zucchini and mushrooms until softened. Season with a pinch of salt and a little sesame oil. Remove from the pan. Add a bit more oil and cook the eggs sunny side up.
4. Assemble Your Bowls
Start with a bed of rice, then add your cooked beef, vegetables, pickled carrots and daikon, and a sunny side up egg. Drizzle with sesame oil and your homemade gochujang sauce. Sprinkle with toasted sesame seeds.
5. Mix It Up and Eat
Mix everything together before eating—that’s where the magic happens.
Tips & Customizations
- Use What You Have: Try spinach, carrots, kale, edamame, or bean sprouts instead of zucchini and mushrooms. Really whatever leftover greens and produce would work here.
- Make It Vegetarian: Skip the beef and add tofu or a fried tempeh patty.
- Add Crunch: Top with kimchi, or break up roasted nori into small pieces and sprinkle over the bowl.
- Spice Level: Adjust your gochujang sauce to taste or serve it on the side.
- Wrap it up: I like to scoop the bibimbap into individual roasted nori squares as I eat it. Costco Kirkland roasted nori is usually our go-to nori.
Storage & Meal Prep
- Prep Ahead: Beef, pickles, and sauce can all be made in advance.
- Fridge: Store components separately in the fridge in an airtight container. The cooked bulgogi beef will be good for up to 3 to 4 days. The pickled carrots will keep for up to 2 weeks and the gochujang sauce will keep for several weeks.
- Reheat: Warm up the rice, beef, and veggies in a skillet or microwave. Fry a fresh egg before serving.
Make One Pan Bibimbap Today!
Bibimbap is all about the mix, and this one-pan version lets you enjoy the full experience without the fuss. It’s quick, satisfying, and easy to adapt with whatever you have in the fridge. Whether you’re meal prepping for the week or pulling together a last-minute dinner, One Pan Bibimbap is one dish you will want to keep in your weekday meal repertoire.
One Pan Bibimbap – Quick & Easy Korean Rice Bowl
This post may contain affiliate links. If you purchase through these links, we may earn a small commission at no extra cost to you.
Ingredients
- 4 cups cooked short grain rice
- 16 oz mushrooms sliced
- 1 medium zucchini sliced
- 4 eggs
- 1 tbsp avocado oil or any neutral oil
- 3 tbsp toasted sesame oil for drizzling over the bowls
- 1/4 tsp salt
- 1 tbsp toasted sesame seeds to garnish
FOR THE BULGOGI GROUND BEEF
- 1 lb ground beef
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 4 oz apple sauce 1 single serving cup
- 2 green onion stalks thinly sliced
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1/4 tsp black pepper
Instructions
PREP THE PICKLED CARROT AND DAIKON (RADISH)
- Prepare the pickled carrot and daikon in advance (at least 3 hours or the night before). You can find the recipe for it here.
PREP THE GOCHUJANG SAUCE
- Combine all the ingredients for the gochujang sauce in a bowl and set aside. Recipe can be found here. You can also use store-bought sauce.
MAKE THE BULGOGI GROUND BEEF
- Combine all of the ingredients for the Bulgogi ground beef into a bowl. Mix gently using your hands (try not to overmix or smush the mixture or it will become tough). I recommend letting the beef sit in the marinade for at least 10 minutes if you can help it.
- Add the mixture to a large pan and saute over medium heat. Spread it out over the pan and let it sit for about 2 to 3 minutes until the beef is browned on one side, then use a spatula or wooden spoon to mix and break up the beef into crumbles.
- Once the meat is just cooked and there is no more pink, remove from the pan and add to a bowl.
COOK THE VEGETABLES AND EGGS
- Add a little oil to the pan and cook the zucchini and mushrooms until they are softened. Drizzle one teaspoon of toasted sesame oil and season with salt. Remove the cooked vegetables from the pan and set aside.
- Add a little more oil to the pan and cook the eggs sunny side up. Set aside.
ASSEMBLE THE BIBIMBAP BOWLS
- Add about one cup of rice to each individual serving bowl. Top with the cooked zucchini and mushrooms, pickled carrot and daikon, and the bulgogi ground beef. Add the egg and a drizzle of toasted sesame oil. Drizzle as much (or as little) of the Korean gochujang sauce and garnish with toasted sesame seeds.
- Serve immediately and be sure to mix everything together before consuming.
You’ll Also Love
If you enjoyed this one pan bibimbap, my Easy Bibimbap is the classic version you’ll want to add to your rotation. For another fun Korean rice recipe, try my Easy Kimbap Recipe — those seaweed rice rolls are perfect for picnics and lunch boxes. My Korean Braised Potatoes (Gamja Jorim) makes a wonderful sweet-and-savory side, and if you’re craving cozy comfort food, Korean Soy Braised Chicken (Jjimdak) is a must-make.
