Gochujang-Glazed Short Rib Bibimbap with Crispy Rice and Sesame-Scallion Sauce

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A modern take on classic bibimbap featuring tender, gochujang-glazed braised short ribs served over crispy golden rice with sautéed vegetables and a silky sesame-scallion sauce. The contrast of textures—from the crackling rice crust to the jammy soft-boiled egg—makes every bite exciting. It's comforting, deeply savory, and built for sharing.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 12 gSugar
• 48 gProtein
• 980 mgSodium
• 920 mgPotassium
• 140 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Short Ribs

• 2 lbs beef short ribs, bone-in
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1/2 cup beef broth

For the Vegetables and Crispy Rice

• 2 cups baby spinach
• 2 medium carrots, julienned
• 1 cup shiitake mushrooms, sliced
• 1 medium zucchini, sliced into half-moons
• 3 cups cooked short-grain rice, cold (day-old preferred)
• 3 tbsp neutral oil, divided
• 2 tsp toasted sesame seeds
• 1 tsp kosher salt

For the Sesame-Scallion Sauce

• 3 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 2 tbsp water
• 3 green onions, finely chopped

For Garnish

• 4 large eggs
• 1 cup prepared napa cabbage kimchi
• 2 nori sheets, shredded
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Directions

1. Preheat oven to 325°F (165°C). In a large bowl, whisk gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger; add short ribs and coat thoroughly.
2. Heat a Dutch oven over medium-high. Sear short ribs on all sides until deeply browned, about 2-3 minutes per side. Pour in beef broth, cover, and transfer to oven. Braise 40-45 minutes until fork-tender.
3. Meanwhile, sauté spinach with 1 tsp sesame oil until just wilted; season with salt and 1 tsp sesame seeds. In a separate skillet, cook carrots, mushrooms, and zucchini separately in a little oil until tender-crisp; season lightly.
4. Make the sauce by whisking gochujang, rice vinegar, sesame oil, honey, and water until smooth, then stir in chopped green onions. Set aside.
5. Heat 1 tbsp neutral oil in a nonstick skillet over medium-high. Add cold rice, press into an even layer, and cook undisturbed 5-7 minutes until a golden crust forms. Flip and crisp the other side 3-4 minutes more.
6. Remove short ribs and let rest 5 minutes, then slice meat off the bones into thick pieces. Toss with 2 tbsp of the braising liquid to glaze.
7. Boil eggs 6.5 minutes, then transfer to an ice bath; peel and halve just before serving.
8. Assemble bowls: divide crispy rice among four bowls, then arrange short ribs, sautéed vegetables, and kimchi in sections over the rice. Top each with a halved soft-boiled egg, drizzle generously with sesame-scallion sauce, and finish with sesame seeds, scallions, and shredded nori.

Cook’s Notes

• Use day-old rice for the crispiest crust; fresh rice will steam rather than crisp.
• Don't skip searing the short ribs—it builds deep flavor in the braise.
• Eggs cooked exactly 6.5 minutes yield jammy yolks that match the rich sauce.
• For a vegetarian spin, swap short ribs for portobello caps braised in the same gochujang mixture.
• A cast-iron skillet gives an even more crackling rice crust if you have one.

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