Korean bibimbap

Bibimbap is a traditional Korean dish which literally means 'mixed rice'. You can use any vegetables and meats in this dish. However the following recipe is an especially delicious version. Despite the appearances this is an easy dish to prepare and most of it can be done well ahead of time and kept refrigerated.

Colourful selection of Korean delicacies
SERVES 4
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner

Chili sauce

  1. Mix together all chili sauce ingredients and keep refrigerated in an airtight container

Beef

  1. Heat oil in a large frying pan
  2. Add minced beef and cook until browned and dry
  3. Add garlic and cook for a further minute
  4. Remove from the heat and add sesame seeds and spring onion
  5. Keep refrigerated until ready to use

Vegetables

  1. Sauté the carrot, mushrooms and spinach separately with a little of the sesame oil until cooked to your desired level
  2. Add sesame seeds and keep refrigerated in separate containers until ready to serve
  3. Keep the sliced cucumber raw and refrigerated

Pickle

  1. Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving

To serve

  1. Remove ingredients from refrigerator and bring back to room temperature
  2. Place rice in bottom of a wide bowl
  3. Place small mounds of the prepared beef, carrot, mushrooms, spinach, cucumber, pickle around the rice
  4. Top the rice with a poached egg
  5. Drizzle the sauce over the top and serve

Note

Any hot chili paste and white vinegar will work for this recipe, but for a traditional flavour use a Korean gochujang chili paste and rice vinegar available from most Asian grocery stores.

  •  
    Chili sauce
  • 2 tbsp
    chili paste
  • 1 clove
    garlic, crushed
  • 1 tbsp
    white vinegar
  • 1 tsp
    sesame oil
  • 1 tbsp
    toasted sesame seeds
  • 1 tsp
    brown sugar
  • 1 tbsp
    low sodium soy sauce
  •  
    Beef
  • 2 tsp
    sesame oil
  • 325 g
    lean minced beef
  • 2 cloves
    garlic, crushed
  • 1 tbsp
    toasted sesame seeds
  • spring onion, sliced
  •  
    Vegetables
  • 175 g
    carrot, thinly sliced
  • 220 g
    mushrooms, sliced
  • 275 g
    blanched spinach, chopped
  • 1 tbsp
    sesame oil
  • 2 tbsp
    toasted sesame seeds
  • 150 g
    cucumber, thinly sliced
  •  
    Pickle
  • 100 g
    red onion, sliced
  • 1/4 cup
    white vinegar
  •  
    To serve
  • 625 g
    cooked brown rice
  • soft poached egg
Per serve
  • Energy
    2002kJ
  • Total Fat
    21.2g
  • Saturated Fat
    4.9g
  • Total Carbohydrate
    43.9g
  • Sugars
    7.1g
  • Dietary Fibre
    9.8g
  • Sodium
    555mg

Chili sauce

  1. Mix together all chili sauce ingredients and keep refrigerated in an airtight container

Beef

  1. Heat oil in a large frying pan
  2. Add minced beef and cook until browned and dry
  3. Add garlic and cook for a further minute
  4. Remove from the heat and add sesame seeds and spring onion
  5. Keep refrigerated until ready to use

Vegetables

  1. Sauté the carrot, mushrooms and spinach separately with a little of the sesame oil until cooked to your desired level
  2. Add sesame seeds and keep refrigerated in separate containers until ready to serve
  3. Keep the sliced cucumber raw and refrigerated

Pickle

  1. Mix together the red onion and vinegar and keep refrigerated for at least 2 hours before serving

To serve

  1. Remove ingredients from refrigerator and bring back to room temperature
  2. Place rice in bottom of a wide bowl
  3. Place small mounds of the prepared beef, carrot, mushrooms, spinach, cucumber, pickle around the rice
  4. Top the rice with a poached egg
  5. Drizzle the sauce over the top and serve

Note

Any hot chili paste and white vinegar will work for this recipe, but for a traditional flavour use a Korean gochujang chili paste and rice vinegar available from most Asian grocery stores.