Korean Bibimbap

Moderate, Autumn, Excellent Lunches, Lactose Free, Winter, Delicious Dinners


A warming Korean dish of rice, beef and assorted vegetables topped with a fried egg!





Cook Time

1 hr 30 mins


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Rating: 5.0/5 (1 vote cast)
Korean Bibimbap Dish


  • 100 grams lean minced beef
  • 1 tablespoon soy sauce
  • 2 tablespoons gochujang (or hot chilli paste)
  • 1 teaspoon honey
  • 1 clove crushed garlic
  • 250 grams bok choy (or pak choy)
  • 350 grams bean sprouts (mung beans are a good option)
  • 100 grams shiitake mushrooms
  • 1 small carrot, finely sliced
  • 4 portions white rice, cooked
  • 4 Sunny Queen Free Range eggs
  • 1 sheet dried seaweed, shredded
  • 1 tablespoon sesame oil (or rice bran oil)
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
  • 1 teaspoon rice wine vinegar
  • 1/2 clove crushed garlic
  • Salt to taste


View Steps

  1. Step 1Mix the mince with the soy sauce, sesame oil, honey and crushed garlic. Leave to marinate for 45 minutes. Cook in a wok on medium heat for 5 minutes until thoroughly cooked through.
  2. Step 2Fry the eggs sunny side up (yolk facing up) for 2-4 minutes, until whites are set but yolks are still runny.
  3. Step 3Peel and finely slice the carrots. Thinly slice the mushrooms and then cook with carrots in oil on a medium-high heat for 2 minutes.
  4. Step 4To make the sauce, mix the gochujang, sesame oil, honey, water, sesame seeds, rice wine vinegar and crushed garlic together until well combined.
  5. Step 5Cook rice according to packet instructions and divide among 4 serving bowls. Add the beef and vegetables. Top with seaweed and sauce if desired (otherwise leave on side). Finally, place a fried egg on top of each bowl and serve.