Easy Bibimbap Bowl

Easy Bibimbap Bowl

Previous Next INGREDIENT Easy Bibimbap Bowl European Print This
Serves: 4
Nutrition facts: – calories – fat


¼ cup light soy sauce

2 tbsp mirin

1 tsp sesame oil

1 tsp toasted sesame seeds, lightly crushed

450g (1 lb) rib-eye steak (or any kind of tender cut e.g. sirloin, rump, scotch fillet)

4 tbsp peanut oil

3 garlic cloves, finely chopped

2 tsp finely grated ginger

100g (3.5 oz)  fresh shiitake mushrooms, sliced

150g (5 oz)  shredded carrots

150g (5 oz)  baby spinach leaves

50g (1.7 oz)  bean shoots or pea shoots

4 eggs

4 cups cooked short grain rice (click here to see my recipe for how to cook rice)

Kimchi, sliced cucumber and sesame seeds, to serve


Gochujang Sauce

¼ cup gochujang paste*

2 tbsp mirin

2 tsp light soy sauce

2 tsp sugar

2 tsp sesame seeds



For the gochujang sauce, combine all the ingredients in a bowl. Set aside.



Combine the soy sauce, mirin, sesame oil and sesame seeds, in a jug. Transfer half of the mixture to a glass ceramic dish. Add 1 tablespoon of the gochujang sauce. Add the beef and stir to coat. Reserve the remaining soy sauce mixture and gochujang sauce for later.



Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the garlic and ginger and stir-fry for 10 seconds before adding the beef. Spread the beef out in the pan and allow to sear on one side for half a minute. Then stir-fry the beef until just cooked. Transfer to a plate and pour over any juices from the pan.


Add another tablespoon of oil to the wok. Add the mushroom and carrot and stir-fry for about a minute. Add the spinach and bean shoots and the reserved soy sauce mixture. Cook for 1 minute or until the vegetables are just wilted. Set aside until ready to serve.



Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan and fry the eggs to your liking.



Divide the rice among bowls and top with the beef. Sprinkle the beef with sesame seeds. Add the stir-fried vegetable mix, kimchi, sliced cucumber, fried eggs and a spoonful of gochujang sauce.



  • Korean gochujang paste is a fermented chilli paste available in the Asian aisle of most supermarkets or from an Asian grocery store.

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