Korean Bibimbap

Korean Bibimbap

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

  • 1 Hr, 30 Mins
  • Serves 4

  • 100 grams lean minced beef
  • 1 tablespoon soy sauce
  • 2 tablespoons gochujang (or hot chilli paste)
  • 1 teaspoon honey
  • 1 clove garlic, crushed
  • 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 garlic, crushed
  • salt, to taste
  • Step 1.

    Mix 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. 

  • Step 2.

    Fry the eggs sunny side up (yolk facing up) for 2-4 minutes, until whites are set but yolks are still runny. 

  • Step 3.

    Peel and finely slice the carrots. Thinly slice the mushrooms and then cook with carrots in oil on a medium-high heat for 2 minutes. 

  • Step 4.

    To make the sauce, mix the gochujang, sesame oil, honey, water, sesame seeds, rice wine vinegar and crushed garlic together until well combined. 

  • Step 5.

    Cook 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. 

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