A signature Korean dish that won a place in the World’s 50 most delicious foods - here's a dish that looks as exciting as it tastes and it's a firm favourite at SimplyCook HQ. Our Bibimbap offers an array of colourful vegetables, soy and red miso tossed beef and steamed Japanese rice together in a sizzling bowl of fun. It's all tied together with our favourite flavour pot - the signature Korean hot sauce - Gochujang! Don't forget the obligatory egg on top. What's not to love? Fun to say, even more fun to eat.

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:

  • 200g beef mince
  • 250g spinach
  • 1 carrot
  • 2 eggs
  • 150g rice
  • 1Tbsp sesame seeds
  • 1Tbsp sesame oil
  • Handful of beansprouts (optional)
  • any other vegetables of your choice (optional)
  • 1Tbsp vinegar
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Our 20 minute recipe

  1. Cook the rice 

    Turn the oven onto a low heat to keep food warm (around 60C). 

    Mix the GOCHUJANG PASTE with the sesame oil, sesame seeds, sugar, vinegar and 1 tbsp of water in a glass, then set aside.

    Pour 300ml of boiling water into a lidded non-stick pan, stir in the MISO STOCK and then add the rice.  Bring it back to the boil, then turn down the heat to low, cover with a lid and cook for 10-12 mins.

  2. Meanwhile, fry the mince

    Heat a little oil in a wok or pan over high heat and add the beef mince and the SOY & RED MISO SAUCE. 

    Stir fry for 5 mins to cook the mince and let it brown slightly, then tip it into a bowl and keep warm.

  3. Fry the veg

    In the same pan stir fry the carrots, spinach, beansprouts and any other vegetables (if using) for 3-4 mins.  Cook them each in turn so you can present them separately in the bowls if you like, or all together.  When cooked, put aside in a bowl and keep warm. 

    In the same pan, fry the 2 eggs, keeping the yolks soft. 

  4. Serve!

    Serve the rice in bowls then arrange the beef, veg and a fried egg on top, with a drizzle of the sauce on top.

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Bibimbap Top Reviews

Louise - 11th July 2020

Wonderfully warming

Louise - 11th July 2020

Wonderfully warming

Kenny - 8th July 2020

My favourite simply cook meal so far.

Kenny - 8th July 2020

My favourite simply cook meal so far.

Sophie - 1st July 2020

Delicious! We also added a few mushrooms as they needed eating. Will be ordering this again.

Andrew - 30th June 2020

Don't over cook the egg!

Karina - 29th June 2020

Extra eggs. Mushrooms in picture but not on menu card

Mandy - 26th June 2020

Had several times great flavours

Mandy - 26th June 2020

Had several times great flavours

Michelle - 26th June 2020

Cooked with vegetarian mince and added courgette

Michelle - 26th June 2020

Cooked with vegetarian mince and added courgette

Stephanie - 19th June 2020

Bit hot for me but daughter loved it.

Paige - 16th June 2020

Amazing highly recommend!!

Natalie - 11th June 2020

Something completely different, savoury and spicy. Great dish!

Natalie - 11th June 2020

Something completely different, savoury and spicy. Great dish!

Kelly - 10th June 2020

I left the mince of my husband’s plate. Definitely try again.

Kelly - 10th June 2020

I left the mince of my husband’s plate. Definitely try again.

Nic - 7th June 2020

A little more faffier than most of the others but I did do the veg separate. Worth it though it was delicious, a good level of heat building through it.

Greg - 7th June 2020

Lovely food, will be doing it again. There is either an issue with the card, or the potion sizes are insane. E.G. we got the 2 person recipe and it suggested we order 400g beef and 4 eggs.

Patricia Regine - 2nd June 2020

I loved this! Not really a big fan of vegetables but this is one of my new faves now

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