"Bibim means mixed and "bap" means rice - showing you what to do with this signature Korean dish. Usually served in a searingly hot stone bowl called a "dolsot", this dish is presented with a colourful array of wok-fried ingredients over steamed rice, tied together with a sesame-based chilli sauce called Gochujang. The different colours represent harmony, with orange (the egg in the centre) representing the heart!

Cook our delicious Bibimbap in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Bibimbap. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Gochujang Paste pot, a Soy & Red Miso Sauce pot and a Miso Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Bibimbap in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Gochujang Paste
  • Soy & Red Miso Sauce
  • Miso Stock

Your shopping list:

sesame seeds
sesame oil
of beansprouts(optional)
any other vegetables of your choice(optional)

Our 20 minute recipe

  • 1.

    Prep the sauce 

    To make the Bibimbap sauce mix the GOCHUJANG PASTE with the sesame oil, sesame seeds, sugar and vinegar along with 1 tbsp water. Mix well and set aside until step 4.

  • 2.

    Make your rice

    Pour 300ml of boiling water into a saucepan followed by the MISO STOCK, followed by the rice

    Stir gently and bring to the boil. Then turn it down to a low heat, cover with a lid and let it simmer for 12-15 mins.

  • 3.

    Stir-fry the veg 

    Heat 1 tbsp of oil in a wok or large frying pan over high heat and then fry the carrots, mushrooms and spinach and any other vegetables all together with the SOY AND RED MISO for 3-4 mins, and then remove from the pan and keep warm.

    Alternatively if you want to display it traditionally, fry the carrots for 2 mins with the Soy & Red Miso, then remove from the pan. Fry the mushrooms for 2 mins, then remove from the pan, then fry the spinach for 1 minute and remove from the pan.

  • 4.

    Plate up and fry some eggs! 

    In the same pan, fry the eggs, keeping the yolks soft.

  • 5.


    To serve, put some rice into 2 large bowls or plates and add vegetables (either together or separately). Put one egg on top of each serving and then drizzle your Bibimbap sauce from Step 1 on top of each dish.


Bibimbap Reviews

BASED ON reviews

Sarah - Nov 04, 2019

Just an odd mismatch of ingredients. Not pleasant.

Val - Oct 15, 2019

It’s funny name but delicious. Very spicy simple way of stir frying. Such a mixture of flavours.

Katie - Oct 05, 2019

Not very filling

Zoe - Sep 17, 2019

I thought I hated Korean food (I even lived in South Korea for a month)... but this is awesome!! Love, love, love!!!

Julie - Aug 13, 2019

Bit of a faff with all the bits but very tasty

Alastair - Jun 26, 2019


Wendy - May 25, 2019

Too salty, not worth the effort. Disappointing.

Gill - May 24, 2019

Better than expected but fiddly to prepare.

Claire - Apr 23, 2019

A little too salty for my taste.

Julie - Mar 19, 2019

Bit salty for us

victoria - Feb 21, 2019

Not my favourite at all and disappointed it’s ALWAYS in the box if I forget to pick my recipes. Please no more.

Valerie - Jan 22, 2019

Loved it. Just didn’t put the egg on it so it would be vegan. Will definitely order again.

Jessica - Jan 18, 2019

Delicious, one of our favourites so far.

Kathy - Dec 08, 2018

Loved this one!

Plum - Sep 30, 2018

So tasty. Definitely worth the effort of cooking the veg separately. Used a raw egg. Much better.

Marion - Sep 22, 2018

Gorgeous - loved it. Full of flavour, spicy. Will choose this again.

Jason - Sep 22, 2018

Don't know how to pronounce it but that doesn't matter, great spicy kick.

Andrea - Sep 10, 2018

Another favourite of mine and easy to make.

Tommy - Jul 17, 2018

One of the best dishes out there

Zoe - Jul 01, 2018


Arien - Mar 13, 2018

Please include ingredients like vinegar and sesame oil in the pots

Claire - Feb 20, 2018

Stir frying the veg individually resulted in a beautiful looking plate, but did take longer than thought

Olivia - Feb 11, 2018

Rather tasty but a bit underwhelming. I left out the egg as I can't stand the flavour. I also made the mistake of trying to make the dish look pretty with separately fried veg but don't waste your time as everything else goes cold unless you're the flash with a wok.

Sarah - Jan 20, 2018

So good! As I don’t like my eggs fried I scrambled it into the rice and it was amazing!

Miranda - Jan 19, 2018

I really liked this. Super easy (if you do all the veg together and don't worry about it looking like the photo!) and really tasty. I don't have much experience with Korean food but I really liked the flavour.

Catalina - Nov 27, 2017

I've been very happy with simply cook, however the bibimbap is disappointing. I think the quantities provided are not enough to give enough flavour to the dish

Jane - Nov 16, 2017

I am only giving 3 stars as I have recently returned from South Korea and have been cooking Bibimbap to a recipe close to how we ate it there. Your recipe is very nice, but not quite how I prefer it when I cook it myself. A bit unfair of me really! Sorry.

Luca - Nov 15, 2017

Excellent sauce. Put more veg into it.

Steven - Sep 16, 2017

Would add more veg next time but really good.

Hayley - Sep 09, 2017

Really enjoyed it - used red wine vinegar. Card wasn't massively clear about extra veg

Tyler - Aug 22, 2017

Amazing, really tasty

Jo - Jul 17, 2017

Sauce quite strong for two people, would split better for three meals worth.

Jo - Jul 17, 2017

Sauce quite strong for two people, would split better for three meals worth.

Jo - Jul 17, 2017

Sauce quite strong for two people, would split better for three meals worth.

Jo - Jul 17, 2017

Sauce quite strong for two people, would split better for three meals worth.

Kathy - Jul 04, 2017



Claim your £3 trial box containing 4 recipe kits, including Bibimbap