Korean bibimbap

Grilled Korean Bibimbap

Korean bibimbap is traditionally made inside on a hot plate, but it’s a dish you can make outside on your grill, using a griddle and sideburner.

Bibimbap is a Korean dish with a deep-rooted history dating back to the 1300s. But it wasn’t until the 20th century that the dish was actually named bibimbap, meaning mixed rice.

Koreans first referred to the dish as goldongban, which means “rice made by mixing various foods.” People ate goldongban the night before lunar new year in attempts to eat leftover side dishes.

Because it’s convenient to prepare, Korean bibimbap has become widespread in many countries. There are many variations of bibimbap. But, the traditional ingredients remain the same – cooked white rice, vegetables, sliced meat and egg. Season it with chili pepper paste, soy sauce and/or doenjang (fermented soybean paste).

Depending on your taste and preference, the vegetables and meats may vary. But the common ingredients include carrots, cucumber, zucchini, spinach, red bell pepper, soybean sprouts, beef and egg. Some recipes will include radish, mushrooms, gosari (fernbrake) and doraji (bellflower root). You may also see beef substituted for chicken, or pork. You can use a raw or fried egg. Bibimbap is a very versatile dish.

Traditionally, you would cook bibimbap inside. But SABER makes it easy to grill outside. The SABER® dual-burner side burner is the star of this recipe. You’ll cook your rice and saute the vegetables on the side burner, while you grill the beef and fry the eggs on the SABER® griddle.

grilled egg on griddle

Try this simple Korean bibimbap recipe on your grill.


  • 1 pound top round beef, thinly sliced
  • 4 cups cooked rice (about 1.5 cups of dry rice)
  • 4 large eggs
  • 1 cucumber, cut into half slices
  • 2 carrots, cut into matchsticks
  • 2 small zucchinis, cut into half slices
  • 1 bunch fresh spinach, cut into thin strips
  • 1 pound soybean sprouts
  • 0.25 medium yellow onion
  • 5 cloves garlic, minced (about 2.5 tsp)
  • 0.25 cup brown sugar
  • 0.25 cup soy sauce (save 1 tbs)
  • 0.25 teaspoon black pepper
  • 1 pinch red pepper flake
  • 3 teaspoon sesame oil
  • 1.5 teaspoon sesame seeds
  • 2 tsp gochujang (Korean hot pepper paste), optional


  • Cut top round beef into thin slices.
  • Puree yellow onion and 1 garlic clove. Mix in brown sugar, soy sauce, black pepper. Marinate meat for at least an hour.
  • Cook rice in a pan on the side burner.
  • Preheat grill.
  • Grill beef slices on the grates on on the griddle. Because it's thin, grill each side for about a minute.
  • Cook soybean sprouts with about a cup of water and a teaspoon of salt for about 3-5 minutes. Drain and shock in cold water to stop the cooking process.
  • Blanch spinach in salted water until wilted, about a minute. Drain and shock with cold water. Squeeze out the water. Cut 3-inches. Toss with 1 tsp minced garlic, 1 tsp sesame oil, 0.5 tsp sesame seeds and salt and pepper to taste
  • Cut cucumber in half and then slice. Sprinkle with salt. Set aside for about 15 minutes. Squeeze out water. Toss with 0.5 tsp minced garlic, 1 tsp sesame oil and 0.5 tsp sesame seeds.
  • Cut zucchini in half and then slice. Sprinkle with salt and let sit for about 10 minutes. Squeeze out water. Season with 0.5 tsp garlic, 1 tsp sesame oil and 0.5 tsp sesame seeds. Saute in skillet on side burner for about 1-2 minutes over medium-high heat
  • Saute carrots in skillet on side burner for about 1-2 minutes.
  • On the griddle fry eggs sunny side.
  • To serve: put cooked rice in the bowl first. Top with beef and juices and veggies. Separate the meat and veggies so that you can see each individually. Put egg on top. Sprinkle with toasted sesame seeds. Drizzle with sesame oil and soy sauce.
  • Add salt, pepper and gochuchang paste to taste.

Tips: For an authentic bibimbap, Asian sweet rice (also known as sticky rice). You can find sweet rice at an Asian store. Sometimes you can find it available in the international section of your local grocery store. Cook sweet rice like short-grain rice. For Korean bibimbap, use a little less water for a slightly drier rice.

When cooking short-grain rice, use a 1:1 ratio of 1.5 cups dry rice and 1.5 cups water. If you use long-grain white rice, use a 1:2 ratio of 1.5 cups dry rice and 3 cups water.

grilled korean bibimbap

Print Friendly

Find a Local Dealer