Homemade Bibimbap-Style Rice Bowl

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Bibimbap-style rice bowl made with carefully prepared namul (seasoned vegetables).

The meat just needs to be marinated and pan-fried, so it’s quick to serve and great for entertaining guests!

My family loved it so much—it’s now a go-to recipe in our house♡

By the way, this recipe got over 380 favorites on Recipe Blog Japan, so if you’re curious, give it a try♪

Ponkuma

It’s best to prep the namul in advance!
Make extra and use it in other dishes later♪

Homemade Bibimbap-Style Rice Bowl

Ponkuma

Step-by-step photos included!
If you’re a beginner, feel free to switch tabs and take a look♪

※Each namul recipe is introduced in its own link♪

Serves 2–3

Ingredients

Ingredients	Amount
Warm rice	As desired
Beef (sliced or scraps)	200g
● Soy sauce, sake, sugar	1 tbsp each
● Mirin, miso	1/2 tbsp each
● Garlic (powder is OK)	A little
● Doubanjiang (spicy bean paste)	To taste (optional)
Bean Sprout Namul	1 pack (Seasonings below)
Spinach Namul	1/2 pack (Seasonings below)
Carrot Namul	1 carrot (Seasonings below)
Kimchi	As desired (50–100g)

Seasonings for Each Namul

In our house, the base seasonings for namul are chicken bouillon powder, sesame oil, sesame seeds, and salt — it’s a kid-friendly flavor!

While I’ve written detailed measurements, the most important thing to pay attention to is the amount of chicken bouillon powder.
The rest — sesame oil, white sesame seeds, and salt — can be adjusted to taste as you go♪

Note: You can substitute chicken bouillon powder with Dashida or Wei-Pa (Chinese soup stock)!

However, since the saltiness and umami intensity vary by brand, it’s best to start with a small amount, mix, taste, and adjust gradually — that way you won’t go wrong◎

Ponkuma

Full namul recipes are available via each link!

How to Make

Place the beef and all the ● seasonings in a plastic bag, massage to mix, and let it sit for a while.
[Bean Sprout Namul]
Boil the bean sprouts in salted water for 1–2 minutes.
Drain well and mix with the basic namul seasonings (chicken bouillon powder, sesame seeds, sesame oil, and salt).
[Spinach Namul]
Boil spinach in the same water used for the bean sprouts.
Cool it in ice water, squeeze out excess moisture, and roughly chop.
Season with the basic namul seasonings (chicken bouillon powder, sesame seeds, sesame oil, and salt), plus a splash of soy sauce.
[Carrot Namul]
Julienne the carrot and sauté in oil until slightly tender.
Let it cool, then mix with the basic namul seasonings (chicken bouillon powder, sesame seeds, sesame oil, and salt).
Stir-fry the marinated beef in a pan.
※ Using the same pan from Step ④ helps reduce cleanup!
Serve warm rice in a bowl, then top it with the cooked beef, each type of namul, and some kimchi. Arrange nicely for a colorful finish!

Serves 2–3

Ingredients

Ingredients	Amount
Warm rice	As desired
Beef (sliced or scraps)	200g
● Soy sauce, sake, sugar	1 tbsp each
● Mirin, miso	1/2 tbsp each
● Garlic (powder is OK)	A little
● Doubanjiang (spicy bean paste)	To taste (optional)
Bean Sprout Namul	1 pack (Seasonings below)
Spinach Namul	1/2 pack (Seasonings below)
Carrot Namul	1 carrot (Seasonings below)
Kimchi	As desired (50–100g)

Seasonings for Each Namul

In our house, the base seasonings for namul are chicken bouillon powder, sesame oil, sesame seeds, and salt — it’s a kid-friendly flavor!

Note: You can substitute chicken bouillon powder with Dashida or Wei-Pa (Chinese soup stock)!

However, since the saltiness and umami intensity vary by brand, it’s best to start with a small amount, mix, taste, and adjust gradually — that way you won’t go wrong◎

Ponkuma

Full namul recipes are available via each link!

Instructions

STEP

Marinate the Beef

Place the beef and all the ● seasonings in a plastic bag or bowl, and massage well to coat.
Let it sit for 5–10 minutes so the flavors soak in.

(If children will be eating, you can leave out the doubanjiang and add it later after separating their portion.)

STEP

Make the Bean Sprout Namul

Bring a pot of water to a boil, add ½ tsp salt (not listed in ingredients), and then add the washed bean sprouts.

Boil for 1–2 minutes, then drain thoroughly using a strainer.
(You can save the hot water to use later.)

While still warm, place the sprouts in a bowl and mix with the following seasonings:

½ tsp chicken bouillon powder
1 tsp white sesame seeds (lightly crushed)
1–1½ tsp sesame oil
A pinch of salt (adjust to taste)

Taste and adjust the seasoning as needed.

Ponkuma

Namul is best when the seasoning simply enhances the natural flavor of the ingredients.
Adjust a little at a time as you taste!

STEP

Make the Spinach Namul

Boil 1.5–2 liters of water in a pot, add 1 tsp salt (not listed in ingredients), and add the washed spinach.
Boil quickly for about 1 minute, then immediately transfer to ice water.
Squeeze out the water well and chop roughly.

Place the spinach in a bowl and add:

½ tsp chicken bouillon powder
1 tsp white sesame seeds (lightly crushed)
1–1½ tsp sesame oil
A pinch of salt

Taste and adjust seasoning.

STEP

Make the Carrot Namul

Cut off the top and bottom of the washed carrot, peel with a peeler, cut into 3–4 sections, then julienne.

Heat a frying pan over medium heat and add about 1 tsp of oil (not listed in ingredients).
Add the carrot and sauté until slightly tender and coated in oil.

Ponkuma

ry tasting a piece while cooking — if it’s sweet and flavorful, it’s done!

STEP

Cook the Beef

Add a little oil (not listed) to a frying pan and cook the marinated beef until done.
You can use the same pan used for the carrot to save on cleanup!

You can add doubanjiang here, or serve it on the side if you prefer.

STEP

Assemble and Finish!

Serve warm rice in a bowl, then top with the cooked beef, bean sprouts, spinach, carrot namul, and kimchi in a colorful arrangement.

Feel free to share!