Bulgogi & Char Grilled Bibimbap

Bulgogi & Char Grilled Bibimbap

Ingredients (2-3 servings)

250 g thinly sliced beef
1/4 onion
1/4 stick carrot
1 red bell pepper
1/2 bunch garlic chives

1/2 teaspoon grated garlic
1 teaspoon grated ginger
1/4 grated pear or apple (80 g)

1 tablespoon sake
1 teaspoon soy sauce
2 tablespoons gochujang
1 teaspoon sugar
1 teaspoon sesame oil
White sesame seeds
Sanchu (Korean lettuce)

(Char Grilled Bibimbap)
300 g. cooked rice
2 teaspoons sesame oil
Namul or kimchee
2-3 eggs


1. Cut the meat into easy to eat size. Slice onion, chop carrot and red bell pepper thinly, and chop garlic chives into 4cm pieces.

2. Mix the ingredients of A in a bowl and add in the beef and vegetables in number 1 excluding the garlic chives. Mix well and marinate for a while.

3. Heat the carbon grill on medium heat and pour in the marinade, meat and vegetables in number 2. Adjust the heat accordingly while grilling. When the ingredients are cooked, add the garlic chives and stir fry quickly. Sprinkle sesame seeds.

4. Eat by wrapping with Sanchu (Korean lettuce).

(Char Grilled Bibimbap)
(It is okay to have the remaining bulgogi marinade in the grill)
1. Put rice and sesame oil in the carbon grill and mix. Spread out along the bottom and cook the rice on medium to high heat.

2. Top with your favored namul or kimchee, and also add an egg yolk and gochujang.

3. When the rice is cooked, stir all ingredients together.


If pears are difficult to find for the bulgogi sauce, it can be replaced with apples, which are available yearround. They make the meat tender and juicy, while adding a fruity taste. A storebought sauce can also be used.

Afterwards, the char grilled bibimbap is a must by taking advantage of the sauce containing savory meat and vegetable flavors. Using the carbon grill gives a crispy, delicious finish to the rice!
Enjoy it while it is hot.

Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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