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2 Comments I had seen bibimbap on menus countless times before, but somehow I had never actually made it myself. Which is a bit strange, because it ticks all my favourite boxes: lots of vegetables, loads of flavour and everything served in one big bowl.
And can we just take a moment for the name? Bibimbap. It almost sounds like something a toddler would happily shout across the room. Luckily, it tastes just as fun as it sounds.
Bibimbap is a classic Korean dish and literally means “mixed rice”. Traditionally it’s served with rice, vegetables, meat and a spicy sauce. I opted for cauliflower rice instead. Not exactly traditional, but it does add an extra serving of vegetables without sacrificing any flavor.
Table of contents
Packs a Punch
This bibimbap is a great way to add more vegetables to your menu!
- It is packed with vegetables
- Ready in just 25 minutes
- Easy to adapt to whatever vegetables you have on hand.
- Easy to use for meal prep too
Recipe ingredients
For the meat
- Minced beef – alternatively use beef strips, chicken, tempeh or tofu
- Coconut aminos – can be replaced with soy sauce
- Sesame oil – gives that characteristic Asian flavour
- Fresh ginger
- Garlic
- Salt and pepper
Vegetables
- Cauliflower rice – you can also use regular rice if preferred
- Spinach – kale or pak choi work well too
- Shiitake mushrooms – chestnut mushrooms are a good substitute
- Spring onions
- Eggs
- Roasted sesame seeds
Bibimbap sauce
- Gochujang – Korean chilli paste. You can also make your own with this recipe for gochujang
- Sesame oil
- Coconut sugar
- Water
- Apple cider vinegar
- Garlic
- Sesame seeds
No gochujang? Sriracha works well as a substitute. If you prefer a milder sauce, simply reduce the amount or replace part of it with ketchup.
How to Make Bibimbap
Step 1: Marinate the meat
Mix the minced beef with the coconut aminos, sesame oil, ginger, garlic, salt and pepper. Leave to marinate while you prepare the remaining ingredients.
Step 2: Make the sauce
Combine all sauce ingredients in a small bowl and stir until smooth.
Step 3: Prepare the vegetables
Stir-fry the spinach in a little sesame oil and season with salt and pepper.
Slice the shiitake mushrooms and cook them in a hot frying pan until golden brown.
Step 4: Make the pickled cucumber
Cut the cucumber in half lengthwise and remove the seeds. Slice thinly and place in a bowl with the vinegar, honey and chilli flakes. Let it sit while you prepare the rest.
Step 5: Cook the meat and eggs
Cook the marinated beef until browned and fully cooked. Fry the eggs to your liking.
Step 6: Assemble the bowls
Divide the cauliflower rice between two bowls. Arrange the spinach, mushrooms, beef, cucumber and kimchi on top. Add the fried egg and spoon over the sauce.
Finish with spring onion and sesame seeds.
Variations
The beauty of bibimbap is that there are no strict rules. Use what you have available and create your own favorite combination.
Try adding:
- Courgette
- Bell pepper
- Carrot
- Edamame beans
- Bean sprouts
- Avocado
- Red cabbage
For a vegan version, swap the beef for marinated tempeh or tofu and omit the egg.
Storage
Refrigerator
Store all components separately in airtight containers for up to 3 days.
Freezer
The cooked beef freezes well for up to 3 months. The vegetables are best prepared fresh for the best texture.
FAQ Bibimbap (Korean Poke Bowl)
Absolutely. Traditional bibimbap is made with rice, so feel free to use jasmine rice, sushi rice or brown rice.
That depends on how much gochujang and kimchi you add. Reduce the amount for a milder version.
Yes. Tempeh works particularly well as a replacement for the minced beef.
Kimchi is a Korean fermented vegetable dish, usually made with Chinese cabbage. It adds tanginess, spice and lots of flavour.
Yes, it’s ideal for meal prep. Store the individual components separately and assemble just before serving.
You might also like:
Bibimbap – Korean Poke bowl
Ingredients
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
Vegetables
- 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
BIBIMBAP SAUCE
- 2 tbsp Gochujang
- 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
How to make bibimbap
- 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.
Cucumber
- 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.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
So vibrant, tasty and so beautiful!!!!
I’ve never made a bibimbap! This dish has always been one of those restaurant things for me. This looks terrific — I need to make this. 🙂 Thanks!