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Bibimbap is one of the most common dishes that you will see on he menu when you go to a Korean Restaurant and it is quite easy to make! I have made the hot chilli sauce slightly milder so if you want to have more kick, then you ca add more gochujang sauce!

Serves:         4 

Preparation time:   15 minutes 

Cooking time: 15-20 minutes


400g Beef mince 

6 Dried shiitake, soaked in hot water for 10 minutes 

240g Mung bean sprouts 

240g Carrot, julienne cut 

160g or 1 ½ Cucumber, sliced 

1 Red capsicum, sliced 

4 Garlic cloves, chopped 

Sesame oil 


Soy sauce 

Cooking Sake 

Sesame seed 

Vegetable oil


Hot chilli sauce:

2 Tbsp Gochujan (Korean Chili paste) 

2 Tbsp White sugar 

2 Tbsp Hot water 

2 tsp Sesame oil 

1 tsp Soy sauce 

2 tsp White sesame seeds 

2 cups of Cooked rice (short grain) 

4 Eggs 


You will prepare all the ingredients separately for Bibimbap and assemble at the end! 

  1. Marinate the beef mince with 2 cloves of chopped garlic, 2 Tbsp of soy sauce and 2 Tbsp brown sugar. Mix well.
  2. Blanch mungbean sprouts in salted water for a minute. Refresh under cold water and season with  ½ tsp of sesame oil and 1/4 tsp of salt. Sprinkle some sesame seeds. 
  3. Slice cucumber thinly and sprinkle 1/2 tsp of salt . Set aside for 10 minutes and squeeze the excess water.  
  4. Slice red capsicum and stir fry with 1 tsp of sesame oil in frying pan. Season with a pinch of salt.
  5. Julienne carrots and stir fry with 1 tsp of sesame oil, 2 cloves of garlic and 1/2 tsp of salt. Sprinkle some sesame seeds.  
  6. Squeeze water from Shiitake and slice. Stir fry 3-4 minutes with 2 tsp of vegetable oil, 2 tsp of brown sugar, 2 tsp of cooking sake and 2 tsp of soy sauce.  
  7. Cook  marinated beef mince in a frying pan with 2 Tbsp of vegetable oil for 5 minutes or until cooked though. Set aside.  
  8. Fry eggs and set aside.  Mix all the hot chilli sauce ingredients in a bowl and set aside.  Assemble all the ingredients with cooked rice and place egg on top. Serve with hot chilli sauce!
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