Bibimbap is as much a feast for the eyes as it is for your stomach! Join us as we teach you how to make this wonderfully colourful and equally delicious Korean rice bowl!
Cuisine
Time
1 hour mins
Servings
2 people
Most popular
Ingredients
200g cooked sushi rice, cooled (1:1 water to rice)
100g beef sirloin
3 large Shitake mushrooms, thinly sliced
1 courgette
1 carrot
100g spinach, with stems
100g soy bean sprouts
1 egg yolk
Marinade
1 Tbsp soy sauce
1 tsp sugar
1 spring onion
3 cloves of garlic
1 tsp Sesame oil
1 tsp sesame seeds
Pinch of black pepper
The Sauce
2 Tbsp Gochujang
1 Tbsp light soy sauce
1 tsp sesame oil
1 tsp black sesame seeds
Water
Method
Heat up a bibimbap bowl or a thick pestle and mortar in the oven slowly up to 250 degrees C in increments, as to avoid cracking the bowl.
