"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 for 2 servings:

  • 100g spinach
  • 1 carrot
  • 2 eggs
  • 150g rice
  • 1Tbsp sesame seeds
  • 1Tbsp sesame oil
  • Handful of beansprouts (optional)
  • any other vegetables of your choice (optional)
  • 150g mushrooms
  • 1Tbsp sugar
  • 1Tbsp vinegar

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. Serve!

    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

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