I had seen it many times before, but had never tried it myself; a Korean bibimbap. I mean, doesn’t that name make you smile?



Bibimbap; maybe you never heard of it before, but the dish originates from Korea. It means as much as ‘mixed dish’.

Normally it is a dish with rice as a base and a lot of vegetables on top. Now I quite like rice, but I always prefer cauliflower rice in these kinds of dishes. Instantly veggie bonus points. Win-win if you ask me.


Now I had thought in advance of what I wanted to do in and on my bibimbap, because you can of course adjust that to your liking. I still had carrots in the fridge plus a jar of kimchi. So that seemed like a good addition. However, they were in the fridge at home and I made this dish in my studio.

You may already feel it coming… forgot the carrot and kimchi. So you can’t see it in the photo.

Korean bibimbap


The bibimbap contains a lot of vegetables. Especially if you use cauliflower rice like I did. Here I used spinach (stir-fried in sesame oil), shiitake mushrooms, spring onions and I made a seasoned minced meat. You can replace the minced meat with, for example, beef strips (marinated if you wish).

Or you can make it vegan by replacing the minced meat with tempeh. Tofu is also possible but I am not a big fan of tofu, so I would always choose tempeh. Also in that case, first cut the tempeh into small cubes and then let it marinate for a while.

Gochujang is a Korean chili sauce. If you don’t have it or can’t find it, you can replace it with, for example, sriracha. Taste to see if everything is to taste in the sauce and add some other seasonings if desired.

Of course I forgot some ingredients, but since I took the bowl home to eat for dinner, I still ate it with the kimchi. The bibimbap is nice and spicy and the kimchi makes it even more spicy. If you are not a fan of spicy food, you can make the sauce less hot by adding less of the sriracha or gochujang. They are easily replaced by ketchup if you like.

Bowl of bibimbap


It’s easy to swap out certain ingredients and add the ones you have or the ones that you really like. You could leave out the spinach and replace with courgette for instance or add tomatoes, bell pepper and whatever other vegetables you like.



4 from 3 votes

An easy to make and delicious Korean style dish
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 10 minutes
Total time 25 minutes

2 people


Meat plus marinade

  • 100 gr minced beef
  • 1 tbsp coconut aminos
  • 1 tbsp sesame oil
  • 1 tsp ginger grated
  • 1/4 tsp garlic chopped
  • pepper and salt


  • 400 gr cauliflower rice
  • 250 gr spinach
  • 100 gr shiitake sliced
  • 1/2 tsp seasalt
  • 2 eggs
  • 1 tbsp roasted sesame seeds
  • oil for baking


  • 2 tbsp Gojuchang
  • 1 tbsp sesame oil
  • 1 tbsp coconut sugar
  • 1 tbsp water
  • 1 tbsp roasted sesame seeds
  • 1 tsp apple cider vinegar
  • 1 tsp garlic chopped

Picked cucumber

  • 1 cucumber
  • 1/8 tsp chili flakes optional
  • 2 tbsp apple cider vinegar
  • 1 tsp honey

For serving

  • spring onion
  • 1 tsp sesame seeds
  • kimchi

  • Make the marinade by adding the ingredients to the minced beef. Mix through and leave to marinate a few minutes. Heat a frying pan and bake the meat until browned and cooked.
  • Mix the ingredients for the sauce in a bowl
  • Stiryfry the spinach with a teaspoon of sesame oil and add pepper and salt to taste.
  • Clean the shiitake mushrooms, slice and bake them in some oil until golden and cooked.


  • Make the picked cucumber by slice the cucumber lenghtwise in two. Remove the seeds and slice thinly. Place into a bowl and add the apple cider vinegar and the honey. Add a bit of chili flakes if using. Leave this to stand for a few minutes.
  • Bake the eggs, however you like them baked.
  • Place the cauliflower rice into two pretty bowls, add the meat, vegetables, sauce and the egg. Sprinkle with spring onion and sesame seeds before serving.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist