My First Bibimbap

by Barry Lewis


Misc Important Bits

500g long grain rice, cooked

2 eggs

2tsp sesame seeds

Bibimbap Sauce

60ml Gochujang paste

30ml sesame oil

30ml honey

30ml water

30ml rice wine vinegar

30ml soy sauce

2 garlic cloves, chopped


250g rib eye steak, (optional) cut into thin strips

2 garlic cloves, chopped

15ml soy sauce

15ml honey

10ml sesame oil

1tsp sesame seeds

Vegetable options

1 courgette, sliced in strips

1 carrot, cut into long strips

1 rep pepper, de-seeded and cut into strips

200g shiitake mushrooms, washed

200g beansprouts

100g spinach

2 garlic cloves, chopped

30ml sesame oil

Pinch salt

I’d always wanted to make a bibimbap, a Korean dish with a medley of different flavours in a big bowl – the core principle is rice, assorted vegetables, an egg, and gochujang sauce with typically a meat or perhaps meat alternative like Tofu. I really enjoyed making this recipe it was fresh, fast and fun!

As for pronunciation I would say do your own research, but it seems to be ‘bee-beem-bahp’ is a winner! And if you wanna try something similar, head here for a Korean fried chicken recipe.

How to make a bibimbap

  1. First up mix the steak ingredients together in a bowl and leave to marinate in the fridge you could leave this overnight if you like.
  2. Make the bibimbap sauce, add all the ingredients together in a bowl and keep to one side until needed.
  3. Add the courgette, carrot, pepper, mushrooms to a baking tray, with the sesame oil and garlic and roast in the oven at 200c/180fan, stirring a couple of times until blistered and charred – approximately 30 minutes.
  4. When the veg is nearly ready get a wok, add in sesame oil and fry up the beansprouts and spinach leaves for a few minutes until wilted and softened. Remove from the wok in a bowl and put the steak into the wok, fry up and stir until cooked through and browned using extra sesame oil if needed.
  5. Also in a separate pan use a little more sesame oil and fry your egg(s) sprinkling sesame seeds into the white as it cooks if you wish.
  6. Serve in a bowl with all the different elements, finishing with the fried egg on top and a drizzle of the Gochujang sauce all over. Serve it all mixed together! Very, very tasty!

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