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Beef Bibimbap Bento Recipe

Thinly sliced beef, spinach, bean sprouts and slivered carrots over rice make up this tasty Korean-inspired bento box.

| June 2019


Beef is a good source of protein, iron, and other nutrients, and it’s a popular ingredient in our house since my husband loves it! This section includes some of his favorite bento recipes using beef. They draw their inspiration from a variety of Asian and European cuisines.


  • Beef Bibimbap
  • Mixed Vegetable Namul
  • White Rice

Beef Bibimbap

4–6 servings.

Bibimbap is a Korean dish that means “mixed rice,” made with beef in a delicious spicy marinade. It’s usually served sizzling hot, but this bento version is delicious cold too. If you can get hold of a decent quantity of thinly sliced beef sirloin offcuts, make a double or triple batch of this recipe and freeze.


  • 1 lb (450g) very thinly sliced beef
  • 4 tablespoons makgeolli or saké
  • 1/4 garlic clove, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon strawberry jam
  • 3 tablespoons gochujang
  • 1/2 tablespoon sesame oil


  1. Cut the beef into bite-sized pieces. Combine the makgeolli, grated garlic, soy sauce, jam, and gochujang. Mix until blended. Add the beef and marinate for at least 10 minutes.
  2. Heat the sesame oil in a frying pan over medium heat. Put in the beef with the marinade, and stir-fry until the meat is cooked.
  3. This can be refrigerated for 2–3 days, or frozen for up to a month.

Ingredient Tip 1: Makgeolli is a Korean alcoholic beverage made with rice. You can find it at Korean grocery stores.

Ingredient Tip 2: You can use cheesesteak beef for this recipe, or beef sliced for sukiyaki.

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