Rice bowls are an easy, satisfying and versatile meal option for lunch or dinner, and Bibimbap is one form of rice bowls that boasts great flavour and cultural richness. A marinated meat, spicy Korean sauce and delicious vegetables make this simple dish shine. 

Any ingredients can be swapped to suit what you have in the house, and so many components can be done at the same time to make it quick and simple. 


  • 2 cups white rice* 
  • 1 cup spinach
  • 1 cup bean sprouts
  • 1 cup carrots, julienned
  • 1 cup shiitake mushrooms, sliced
  • 1 cup kimchi (optional) 
  • 1 cup cucumber, julienned
  • 1 cup gochujang** 
  • 2 eggs 
  • 300g of ground beef or sirloin steak, cut in thick strips 
  • 2 cloves garlic, minced 
  • 1 tablespoon soy sauce 
  • 1 tablespoon sesame oil 
  • Salt and pepper to taste 
  • Sesame seeds for garnish
  • Sliced nori (seaweed) for garnish 
  • 1 tablespoon soy sauce 
  • 1 teaspoon sugar 
  • 1 teaspoon sesame oil 
  • 1 clove garlic, minced


1. Prepare vegetables: you can either lightly saute the carrot, cucumber and mushrooms, quick pickle the carrot and cucumber by placing in a strong pickling solution for 20 minutes or leave raw, depending on preference.*** 

2. Put rice on the cook. When the rice is most of the way done, 10-15 minutes, mix the beef with the meat marinade ingredients: soy sauce, sugar, sesame oil, garlic, and sesame seeds. Heat a pan over medium-high heat and cook the beef until it is browned. Set aside. 

3. Fry the eggs sunny-side up or to your desired doneness. 

4. Assemble by laying a portion of the cooked rice down first, then arrange the vegetables, meat and kimchi if using. Place the fried egg on top. Add a generous dollop of gojuchang or miso substitute in the centre. Drizzle some sesame oil over the top and sesame seeds. Garnish further with sliced nori if desired. 


*if you’re using brown rice, soak it overnight for 12 hours, or adjust cooking time by an additional 20-30 minutes.

**If you don’t like Gochujang, find it too spicy or don’t want to commit to a huge tub, try combining miso paste, hot sauce and white sugar. Just add 3 tablespoons miso paste, between 2-5 dashes of hot sauce depending on your heat preference and ½ tablespoon of sugar. Adjust until you like the taste. 

***If sauteing, use a small amount of sesame oil and saute on medium heat for 1-2 minutes. Add salt to further draw out moisture.