Jin's Squash Bibimbap


  • Oyster mushroom

  • Kabocha

  • head of 1 broccoli

  • 1 lb. sirloin steak

  • 1 cup cooked rice

  • cheese

Bibim sauce:

  • 1 onion, chopped

  • 2 tbsp gochujang

  • 1 tbsp rice vinegar

  • 1 tbsp honey

  • 1 tbsp sugar

  • 1 tbsp sesame oil

*vegan: use tofu or beyond ground meat and vegan cheese


  1. Use a knife to carve a large, circular opening into the top of your kabocha. Clean out the inside thoroughly, scooping away the pulp and seeds with a spoon.

  2. In a pan over medium heat, add the steak and cook for 3-4 minutes, just to get a good sear to the meat, then cook it slightly more.

  3. Place your kabocha squash in a steamer over boiling hot water. Cover and cook for 15 minutes, until the insides are tender. Test with a fork gently on the thickest part.

  4. While the squash is being steamed, combine and stir your bibim sauce ingredients together.

  5. Now finely chop the meat, broccoli, and mushrooms then combine in a bowl and mix together.

  6. Add 2 tbsp of oil to a pan and stir fry the steak-broccoli-mushroom mix. Cook for 3-4 minutes, being careful not to overcook.

  7. Turn off the stove and put the mix in a bowl, adding the bibim sauce and cooked rice. Stir until the ingredients are thoroughly mixed.

  8. Place your bibimbap into the kabocha squash. Add cheese to the top and close of the squash. Place it back into the steamer, cover and cook for another 6-8 minutes.

  9. Once done, take it out of the steamer carefully and plate. Enjoy!

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