There’s something deeply satisfying about sitting beside a fire after a long day outdoors—especially when there’s a hot, flavorful dinner waiting for you. But even if you’re cooking from the comfort of your own kitchen, this Bulgogi Bibimbap brings the same sense of warmth and comfort, no tent required.
This fire-friendly spin on Korean comfort food features thin-sliced marinated steak, caramelized veggies, and fluffy jasmine rice, all packed with bold, savory flavor.
What makes this dish so flexible? Nearly everything is prepped ahead of time. The marinade, the slicing, and even the veggie chopping all happen in advance, so whether you’re rolling into camp or just coming home from work, dinner is practically done.
All that’s left is firing up the stove (or building a fire) and soaking in the moment while the scent of bulgogi fills the air. Because whether you’re under the stars or under a roof, you deserve a meal that’s anything but bland.
Why You’ll Love This Bulgogi Bibimbap
- Big flavor, simple ingredients: A marinade of soy sauce, garlic, pear, and gochujang gives rich, sweet, spicy depth.
- Minimal gear: A propane burner (or stove top) and a fire-safe griddle or pan are all you need.
- Prep-ahead friendly: Slice and marinate at home.
- Elevated camp food: This isn’t your usual hot dog dinner.
- Balanced and nourishing: Protein, complex carbs, and fiber-packed vegetables make it a complete meal.
Bulgogi Bibimbap Recipe
Ingredients [To Serve 2] :
For the Marinade:
- 1 lb strip steak
- 1 ripe pear, grated
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tbsp sugar
- 1 tbsp gochujang (or substitute sambal/sriracha)
- Optional: 1 tsp sesame oil
Veggies:
- 1 small white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, sliced (reserve some for garnish)
For Serving:
- 1 cup jasmine rice (uncooked)
- 1.5 cups water
- Neutral oil (for the griddle)
Prep at Home:
- Freeze the steak for 30–45 minutes to firm it up. This makes it easier to slice very thinly across the grain.
- Thinly slice the steak and prepare the vegetables by slicing the onion and green pepper and shredding the carrots.
- Make the marinade by mixing soy sauce, grated pear, garlic, sugar, and gochujang.
- Combine the sliced steak, onion, peppers, carrots, and green onions in a large zip-top bag or container. Pour in the marinade and toss well to coat.
- Chill in the fridge until you’re ready to pack, then keep cold in a cooler until ready to cook. (As little as 1 hour, no more than 2 days) For more on keeping ingredients safe while off-grid, read Food Safety for Cooking Outdoors
Cooking Instructions:
1. Cook the Rice : Set a pot on your propane stove (or stove top) with 1 cup jasmine rice and 1.5 cups water. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy. Remove from heat and keep covered.
2. Fire Up the Griddle:
For Cooking at Camp: Build your fire and let it burn down until you have a bed of hot embers. If you’re new to fire building or cooking over flames, check out this guide on How to Safely Make a Campfire Place your fire-safe griddle or plancha over the flame (we love the Made In carbon steel griddle) and let it preheat until very hot.
For Cooking at Home: Simply heat a large cast iron skillet or griddle over medium-high heat on your stovetop until it’s smoking hot. No need to brave the elements—just crank up the burner and let the pan do the work.
3. Cook the Vegetables: Heat a lightly oiled griddle or skillet over medium-high heat. Using tongs, transfer the vegetables from the marinade to the griddle, letting any excess marinade drip back into the bag. Cook until tender and lightly caramelized, about 4–6 minutes. Transfer to a bowl or the cooler side of the griddle.
4. Sear the Beef: Increase the heat if needed. Spread the marinated beef into a single layer over the hottest part of the griddle and cook until deeply caramelized and cooked through, about 2–4 minutes. Avoid overcrowding the griddle so the beef browns instead of steams.
5. Bring It Together: Return the vegetables to the griddle with the beef and toss everything together for 30–60 seconds until hot. Serve over warm rice and top with the fried eggs, kimchi, cucumber, sesame seeds, and sliced green onions.
6. Serve: Plate a scoop of jasmine rice and top with a generous helping of bulgogi and veggies. Don’t forget to save a bite or two for your pup if you’ve got a four-legged camper in tow! Garnish with reserved scallions if desired. Eat fireside, preferably with a cold drink and good company.
Tips for Success
- Slice thin, cook fast: Thin cuts mean quick searing and better caramelization.
- Do it all ahead: The less you have to do at camp, the better.
- Pack ingredients however works best for your trip. Marinating the beef and vegetables together keeps prep simple and saves cooler space, but you can also pack them separately if you prefer.
- Set up two heat zones while you’re cooking, so you can sear the steak while cooking the vegetable gently. This keeps the vegetables crisp-tender while giving the beef the deep caramelization that makes bulgogi so good.
Gear Spotlight
- Camp Stove: For perfectly cooked rice. Coleman’s classic propane stove works great.
- Griddle: A flat fire-safe plancha like Made In’s carbon steel griddle makes searing easy.
- Prep Bags/Containers: A sturdy zip-top bag or locking container keeps the marinade mess-free.
The Nutrient Benefits of Bulgogi Bibimbap
This dish isn’t just tasty—it’s genuinely nourishing after a day of hiking or exploring.
- Strip Steak: A lean cut that’s rich in protein, zinc, and iron—essential for muscle recovery and sustained energy.
- Pear: Naturally sweet and hydrating, pear adds vitamin C and fiber to the marinade without needing refined sugars.
- Garlic: Supports immune health and adds depth of flavor without added fat or calories.
- Carrot & Bell Pepper: Packed with beta-carotene and vitamin C, these colorful veggies boost immunity and eye health.
- Onion & Green Onion: Prebiotic-rich and anti-inflammatory, they balance sweetness and bring sharp contrast.
- Jasmine Rice: A source of clean, quick-digesting carbs to replenish energy stores.
- Gochujang: Fermented chili paste that delivers flavor and gut-friendly probiotics.
The balance of protein, carbs, and colorful vegetables makes this meal feel indulgent and grounding without weighing you down—perfect for recharging after a full day outdoors.
FAQ — Campfire Bulgogi Bibimbap
Yes. The bulgogi and vegetables can be chopped and marinated in advance. This keeps cooking at camp focused on reheating and final assembly.
Rice is cooked in a pot, while the bulgogi and vegetables are cooked in a cast-iron or carbon steel pan over a camp stove or fire grate, then assembled to serve.
No. You’ll need one pot for rice, one pan for cooking the bulgogi and vegetables, and basic utensils.
Yes. Bibimbap is flexible, so you can swap or simplify vegetables based on what you pack without changing the core method.
Campfire Bulgogi Bibimbap, Your Way
This isn’t textbook bibimbap—you won’t find a raw egg yolk or a crispy rice crust here. But it’s got all the soul of the original: umami, heat, sweetness, texture, and balance. It’s hot food made with heart, under the trees.
And if you want to adapt it? Try tofu instead of beef for a vegetarian spin, or serve it with a fried egg if you’ve got a reliable pan and some patience. The key is building bold, layered flavor and enjoying it somewhere wild.
This is what dispersed camping is all about—making the most of what you’ve packed, using the landscape as your kitchen, and ending the day with something real and satisfying. Good food, good fire, no distractions!
You’re Up
Making this on your next trip? Snap a photo and tag us—we’re always up for seeing good food cooked in wild places. Bonus points if there’s a mountain view or desert sunset in the background!
@thedisperseddietitian #thedisperseddietitian
Related Recipes and Inspiration
If you’re looking for another bold camp dinner, try my campfire harissa chicken thighs. They’re packed with smoky North African spices, crispy chicken-fat potatoes, and the same elevated camping-food philosophy as this bibimbap.
Or fire up my campfire shishito peppers for an easy appetizer. They’re blistered over the fire and served with a creamy dipping sauce, making them a great way to start the meal before digging into bibimbap.
Check out our whole blog for even more cooking ideas and amazing locations to complete your elevated outdoor trip!
Bulgogi Bibimbap
Equipment
- Knife & cutting board (for prep at home)
- Cooler for transporting marinated meat
- Campfire griddle or plancha (we love the Made In carbon steel griddle)
- Heat Resistant Pan (Cast Iron or Carbon Steel) option for cooking at home/griddle alternative
- Camp stove + small pot (for rice)
- Tongs or spatula
Ingredients
For the Bulgogi Marinade:
- 1 lb strip steak
- 1 ripe pear grated
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 1 tbsp sugar
- 1 tbsp gochujang or substitute sriracha or sambal
- 1 tsp sesame oil optional
Veggies:
- 1 small white onion thinly sliced
- 1 carrot julienned
- 1 green bell pepper thinly sliced
- 2 green onions sliced (reserve some for garnish)
For Serving:
- 1 cup jasmine rice uncooked
- water for cooking rice
- neutral oil for griddle
- sesame seeds optional, for serving
Instructions
Prep at Home:
- Freeze the steak for 30–45 minutes to firm it up.
- Thinly slice the steak and prepare the vegetables by slicing the onion and green pepper and shredding the carrots.
- Make the marinade: Mix soy sauce, pear, garlic, sugar, and gochujang.
- Combine: Toss beef, onions, peppers, carrots, and green onions in the marinade. Seal in a gallon bag and refrigerate until departure. (As little as 1 hour, no more than 2 days)
Cooking Instructions:
- Cook the Rice: Add 1 cup jasmine rice and 1.5 cups water to a pot. Bring to a boil on your propane stove (or stove top), cover, reduce heat, and simmer until tender (~12-15 minutes).
- For Camp: Heat your fire and griddle: Once your campfire has hot embers, place the griddle over the flame. Let it get screaming hot.
- For Home: heat a large cast iron skillet or griddle over medium-high heat on your stovetop until it's smoking hot.
- Oil the griddle or pan: Lightly coat with neutral oil (like avocado or canola).
- Cook the Vegetables: Cook the peppers, carrots, and onion, stirring occasionally, until tender with light caramelization, about 4–6 minutes. Transfer to a bowl or the cooler side of the griddle and keep warm.
- Sear the Beef: Add a little more oil if needed. Spread the marinated beef into a single layer over the hottest part of the griddle. Cook without overcrowding until deeply caramelized and cooked through, about 2–4 minutes, stirring only occasionally.
- Assemble: Serve a scoop of rice topped with beef, veggies, and fresh scallions.
