Bibimbap
Bibimbap is a Korean rice bowl topped with seasoned spinach, mung bean sprouts, courgette, egg and sesame seeds bound with soy sauce.
TOTAL TIME
31 min
ACTIVE TIME
30 min
QUANTITY
~2.4 kg
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/13
Ingredients0/17 gathered · 4 servings
400g
480ml
4piece
4tbsp
4tbsp
2tsp
200g
4tbsp
2piece
1piece
150g
3.5tbsp
1.25tsp
150g
200g
4piece
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 480ml | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 4tbsp | — | — | |
| 5 | | 4tbsp | — | — | |
| 6 | | 2tsp | — | — | |
| 7 | | 200g | — | — | |
| 8 | | 4tbsp | — | — | |
| 9 | | 2piece | — | — | |
| 10 | | 1piece | — | — | |
| 11 | | 150g | — | — | |
| 12 | | 3.5tbsp | — | — | |
| 13 | | 1.25tsp | — | — | |
| 14 | | 150g | — | — | |
| 15 | | 200g | — | — | |
| 16 | | 4piece | — | — | |
| 17 | | 2tbsp | — | — |
Tools17 items
Serveware1 item
Procedure67 steps
1 of 67
Tip the rice into the saucepan.
Short-grain white rice · 400 g
⏱ 10s
ResultShort-grain white rice mixture2 of 67
Cover the rice with cold water, swirl it with your hand, then carefully pour off the cloudy water; repeat three times until the water runs nearly clear.
⏱ 30s
ResultRinsed rice3 of 67
Pour in the water so it sits about 2 cm above the rice.
Water · 480 ml⏱ 10s
ResultRinsed rice and water4 of 67
Bring the water to a full boil over high heat, then reduce to the lowest possible heat, cover tightly with the lid, and cook undisturbed for 15 minutes.
⏱ 15 min
ResultBoiling rice5 of 67
Remove the pan from the heat and leave it, still tightly covered, for 10 minutes to finish steaming in its own heat.
⏱ 10 min
ResultSteamed short-grain riceused in step 626 of 67
Peel the garlic cloves, discarding the skins.
Garlic · 4 piece
⏱ 30s
ResultPeeled garlic cloves7 of 67
Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until the pieces are tiny.
⏱ 40s
ResultMinced garlic9 of 67
Add the soy sauce to the bowl with the garlic.
Soy sauce · 4 tbsp
⏱ 10s
ResultMinced garlic and soy sauce10 of 67
Add 2 tbsp of the sesame oil to the bowl.
Sesame oil · 2 tbsp⏱ 5s
ResultMinced garlic and soy sauce and sesame oil11 of 67
Add the sugar to the bowl.
Caster sugar · 2 tsp⏱ 5s
ResultMinced garlic and soy sauce mixture12 of 67
Stir everything together until the sugar has fully dissolved.
⏱ 15s
ResultSeasoning sauceused in step 1413 of 67
Put the beef mince into the medium bowl.
Minced beef / beef mince · 200 g
⏱ 10s
ResultMinced beef / beef mince14 of 67
Spoon half the seasoning sauce over the mince, reserving the rest in the small bowl for the gochujang sauce.
⏱ 10s
ResultSeasoning sauce and minced beef / beef minceused in step 1615 of 67
Work the sauce into the mince with a spoon until every strand is evenly coated.
⏱ 30s
ResultMarinated beef minceused in step 5316 of 67
Stir the gochujang into the reserved seasoning sauce in the small bowl.
Gochujang · 4 tbspSeasoning sauce and minced beef / beef mince · step 14⏱ 10s
ResultRemaining seasoning sauce and gochujang17 of 67
Stir vigorously until the gochujang and seasoning sauce are completely combined into a smooth, glossy paste.
⏱ 15s
ResultGochujang sauceused in step 6618 of 67
Peel the carrots, discarding the skins.
Carrots · 2 piece⏱ 30s
ResultPeeled carrots19 of 67
Cut the peeled carrots into fine matchsticks about 5 cm long and 2 mm wide.
⏱ 1 min
ResultJulienned carrots20 of 67
Transfer the julienned carrot to a small bowl and set aside.
⏱ 5s
ResultJulienned carrotsused in step 2821 of 67
Cut the courgette into fine matchsticks the same size as the carrot, discarding the very watery core if it appears.
Courgette · 1 piece⏱ 1 min
ResultJulienned courgette22 of 67
Transfer the julienned courgette to a third small bowl and set aside.
⏱ 5s
ResultJulienned courgetteused in step 3323 of 67
Trim the woody stems from the shiitake mushrooms and discard them.
Shiitake mushrooms · 150 g⏱ 20s
ResultTrimmed shiitake mushrooms24 of 67
Slice the trimmed caps into strips about 5 mm wide.
⏱ 40s
ResultSliced shiitake mushrooms25 of 67
Transfer the sliced shiitake to a fourth small bowl and set aside.
⏱ 5s
ResultSliced shiitake mushroomsused in step 3826 of 67
Add a little oil to the large frying pan and set it over medium-high heat.
Vegetable oil · 0.5 tbsp
⏱ 5s
ResultVegetable oil27 of 67
Heat until the oil shimmers and a drop of water flicked in sizzles immediately.
⏱ 1 min
ResultHeated Oil28 of 67
Tip the julienned carrot into the hot pan.
⏱ 5s
ResultJulienned carrots and heated oil29 of 67
Toss the carrot constantly with tongs for 2 minutes until just tender but still with a little bite.
⏱ 2 min
ResultStir-fried carrot30 of 67
Sprinkle a pinch of salt over the carrot and toss to coat.
Salt · 0.25 tsp⏱ 5s
ResultStir-fried carrot and salt31 of 67
Lift the cooked carrot onto a plate and set aside.
⏱ 10s
ResultStir-fried carrot and salt32 of 67
Add a little more oil to the same pan.
Vegetable oil · 0.5 tbsp⏱ 5s
ResultVegetable oil33 of 67
Tip the julienned courgette into the pan.
⏱ 5s
ResultVegetable oil and julienned courgette34 of 67
Toss the courgette for 2 minutes until softened and lightly golden at the edges.
⏱ 2 min
ResultStir-fried courgette35 of 67
Season the courgette with a pinch of salt and toss to distribute.
Salt · 0.25 tsp⏱ 5s
ResultStir-fried courgette and salt36 of 67
Slide the courgette onto the plate alongside the carrot, keeping them in separate mounds.
⏱ 10s
ResultStir-fried carrot37 of 67
Add another splash of oil to the pan.
Vegetable oil · 0.5 tbspStir-fried carrot · step 36⏱ 5s
ResultStir-fried carrot and vegetable oil38 of 67
Tip the sliced shiitake into the pan.
⏱ 5s
ResultStir-fried carrot and vegetable oil and sliced shiitake mushrooms39 of 67
Cook the mushrooms, stirring occasionally, for 3 minutes until they are golden and any liquid they release has evaporated.
⏱ 3 min
ResultSautéed shiitake mushrooms40 of 67
Season the mushrooms with a pinch of salt and stir through.
Salt · 0.25 tsp⏱ 5s
ResultSautéed shiitake mushrooms and salt41 of 67
Slide the mushrooms onto the plate with the other vegetables, keeping each in its own mound.
⏱ 10s
ResultSautéed shiitake mushroom and stir-fried carrot mixture42 of 67
Add a final splash of oil to the pan.
Vegetable oil · 0.5 tbsp⏱ 5s
ResultVegetable oil43 of 67
Tip the bean sprouts into the pan.
Mung bean sprouts · 150 g⏱ 5s
ResultVegetable oil and mung bean sprouts44 of 67
Toss the bean sprouts over high heat for 90 seconds until just wilted but still crunchy.
⏱ 1 min 30s
ResultStir-fried bean sprouts45 of 67
Season with a pinch of salt and toss once more.
Salt · 0.25 tsp⏱ 5s
ResultStir-fried bean sprouts and salt46 of 67
Add the bean sprouts to the plate of vegetables in their own mound.
⏱ 10s
ResultStir-fried bean sprout and sautéed shiitake mushroom mixture47 of 67
Add the spinach to the still-hot pan — no extra oil needed.
Spinach · 200 g⏱ 5s
ResultSpinach48 of 67
Toss the spinach over medium heat for about a minute, turning it with tongs until every leaf has collapsed and turned bright green.
⏱ 1 min
ResultWilted spinach49 of 67
Drizzle the sesame oil over the wilted spinach and toss to coat.
Sesame oil · 1 tbsp⏱ 5s
ResultWilted spinach and sesame oil50 of 67
Season the spinach with a pinch of salt.
Salt · 0.25 tsp⏱ 5s
ResultWilted spinach and sesame oil and salt51 of 67
Add the sesame spinach to the vegetable plate in its own mound.
⏱ 10s
ResultStir-fried bean sprout and sautéed shiitake mushroom mixtureused in step 6352 of 67
Add a little oil to the pan and return it to medium-high heat.
Vegetable oil · 0.5 tbsp⏱ 5s
ResultVegetable oil53 of 67
Tip the marinated beef mince into the hot pan, spreading it into a single layer.
⏱ 5s
ResultVegetable oil and marinated beef mince54 of 67
Break the mince up with a wooden spoon and cook, stirring and pressing, for 4–5 minutes until the beef is browned all over and any liquid has cooked off.
⏱ 5 min
ResultCooked seasoned beef55 of 67
Spoon the cooked beef into a small bowl and set aside.
⏱ 10s
ResultCooked seasoned beef56 of 67
Add the remaining oil to the pan and set it over medium heat.
Vegetable oil · 1 tbsp⏱ 5s
ResultVegetable oil57 of 67
Crack each egg directly into the pan one at a time, spacing them apart so they don't merge.
Egg · 4 piece⏱ 20s
ResultVegetable oil and egg58 of 67
Cook the eggs undisturbed over medium-low heat for 3–4 minutes until the whites are fully set and opaque but the yolks remain runny and golden.
⏱ 4 min
ResultSunny-side-up fried eggs59 of 67
Slide each egg carefully onto a large flat plate, spacing them apart so the yolks stay intact and the eggs don't overlap.
⏱ 20s
ResultSunny-side-up fried eggsused in step 6560 of 67
Drizzle the sesame oil over the cooked beef and stir through.
Sesame oil · 1 tbsp⏱ 5s
ResultCooked seasoned beef and sesame oil61 of 67
Scatter half the sesame seeds over the beef and stir to combine.
Sesame seeds · 1 tbsp⏱ 5s
ResultFinished seasoned beefused in step 6462 of 67
Spoon the steamed rice into 4 wide serving bowls, packing it into a neat mound in the centre of each.
Into 4 equal portions
⏱ 30s
ResultPortioned steamed rice63 of 67
Arrange the stir-fried carrot, courgette, mushrooms, bean sprouts and sesame spinach in distinct, colourful sections around the rice in each bowl, like the spokes of a wheel.
⏱ 2 min
ResultArranged bibimbap bowls64 of 67
Divide the seasoned beef evenly between the 4 bowls, placing it in its own section alongside the vegetables.
⏱ 30s
ResultFinished seasoned beef and arranged bibimbap bowls65 of 67
Set one sunny-side-up egg on top of the rice in the centre of each bowl.
⏱ 20s
ResultSunny-side-up fried eggs and finished seasoned beef and arranged bibimbap bowls66 of 67
Spoon a generous dollop of the gochujang sauce on top of the egg in each bowl.
⏱ 20s
ResultSunny-side-up fried egg and finished seasoned beef mixture67 of 67
Scatter the remaining sesame seeds over all 4 bowls and serve immediately, encouraging everyone to mix everything together vigorously before eating.
Sesame seeds · 1 tbsp⏱ 15s
ResultBibimbapTotal Time31 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the rice into the saucepan.⏱ 10sResultShort-grain white rice mixture |
| 2 | — | | Cover the rice with cold water, swirl it with your hand, then carefully pour off the cloudy water; repeat three times until the water runs nearly clear.⏱ 30sResultRinsed rice |
| 3 | 480 ml | | Pour in the water so it sits about 2 cm above the rice.⏱ 10sResultRinsed rice and water |
| 4 | — | | Bring the water to a full boil over high heat, then reduce to the lowest possible heat, cover tightly with the lid, and cook undisturbed for 15 minutes.⏱ 15 minResultBoiling rice |
| 5 | — | | Remove the pan from the heat and leave it, still tightly covered, for 10 minutes to finish steaming in its own heat.⏱ 10 minResultSteamed short-grain riceused in step 62 |
| 6 | 4 piece | | Peel the garlic cloves, discarding the skins.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until the pieces are tiny.⏱ 40sResultMinced garlic |
| 8 | Minced garlicstep 7 | | Scrape the minced garlic into the small bowl.⏱ 5sResultMinced garlic |
| 9 | 4 tbsp | | Add the soy sauce to the bowl with the garlic.⏱ 10sResultMinced garlic and soy sauce |
| 10 | 2 tbsp | | Add 2 tbsp of the sesame oil to the bowl.⏱ 5sResultMinced garlic and soy sauce and sesame oil |
| 11 | 2 tsp | | Add the sugar to the bowl.⏱ 5sResultMinced garlic and soy sauce mixture |
| 12 | — | | Stir everything together until the sugar has fully dissolved.⏱ 15sResultSeasoning sauceused in step 14 |
| 13 | 200 g | | Put the beef mince into the medium bowl.⏱ 10sResultMinced beef / beef mince |
| 14 | Seasoning saucestep 12 | | Spoon half the seasoning sauce over the mince, reserving the rest in the small bowl for the gochujang sauce.⏱ 10sResultSeasoning sauce and minced beef / beef minceused in step 16 |
| 15 | — | | Work the sauce into the mince with a spoon until every strand is evenly coated.⏱ 30sResultMarinated beef minceused in step 53 |
| 16 | 4 tbsp | | Stir the gochujang into the reserved seasoning sauce in the small bowl.⏱ 10sResultRemaining seasoning sauce and gochujang |
| Seasoning sauce and minced beef / beef mincestep 14 | |||
| 17 | — | | Stir vigorously until the gochujang and seasoning sauce are completely combined into a smooth, glossy paste.⏱ 15sResultGochujang sauceused in step 66 |
| 18 | 2 piece | | Peel the carrots, discarding the skins.⏱ 30sResultPeeled carrots |
| 19 | Peeled carrotsstep 18 | | Cut the peeled carrots into fine matchsticks about 5 cm long and 2 mm wide.⏱ 1 minResultJulienned carrots |
| 20 | Julienned carrotsstep 19 | | Transfer the julienned carrot to a small bowl and set aside.⏱ 5sResultJulienned carrotsused in step 28 |
| 21 | 1 piece | | Cut the courgette into fine matchsticks the same size as the carrot, discarding the very watery core if it appears.⏱ 1 minResultJulienned courgette |
| 22 | Julienned courgettestep 21 | | Transfer the julienned courgette to a third small bowl and set aside.⏱ 5sResultJulienned courgetteused in step 33 |
| 23 | 150 g | | Trim the woody stems from the shiitake mushrooms and discard them.⏱ 20sResultTrimmed shiitake mushrooms |
| 24 | Trimmed shiitake mushroomsstep 23 | | Slice the trimmed caps into strips about 5 mm wide.⏱ 40sResultSliced shiitake mushrooms |
| 25 | Sliced shiitake mushroomsstep 24 | | Transfer the sliced shiitake to a fourth small bowl and set aside.⏱ 5sResultSliced shiitake mushroomsused in step 38 |
| 26 | 0.5 tbsp | | Add a little oil to the large frying pan and set it over medium-high heat.⏱ 5sResultVegetable oil |
| 27 | — | | Heat until the oil shimmers and a drop of water flicked in sizzles immediately.⏱ 1 minResultHeated Oil |
| 28 | Julienned carrotsstep 20 | | Tip the julienned carrot into the hot pan.⏱ 5sResultJulienned carrots and heated oil |
| 29 | — | | Toss the carrot constantly with tongs for 2 minutes until just tender but still with a little bite.⏱ 2 minResultStir-fried carrot |
| 30 | 0.25 tsp | | Sprinkle a pinch of salt over the carrot and toss to coat.⏱ 5sResultStir-fried carrot and salt |
| 31 | Stir-fried carrot and saltstep 30 | | Lift the cooked carrot onto a plate and set aside.⏱ 10sResultStir-fried carrot and salt |
| 32 | 0.5 tbsp | | Add a little more oil to the same pan.⏱ 5sResultVegetable oil |
| 33 | Julienned courgettestep 22 | | Tip the julienned courgette into the pan.⏱ 5sResultVegetable oil and julienned courgette |
| 34 | — | | Toss the courgette for 2 minutes until softened and lightly golden at the edges.⏱ 2 minResultStir-fried courgette |
| 35 | 0.25 tsp | | Season the courgette with a pinch of salt and toss to distribute.⏱ 5sResultStir-fried courgette and salt |
| 36 | Stir-fried courgette and saltstep 35 | | Slide the courgette onto the plate alongside the carrot, keeping them in separate mounds.⏱ 10sResultStir-fried carrot |
| 37 | 0.5 tbsp | | Add another splash of oil to the pan.⏱ 5sResultStir-fried carrot and vegetable oil |
| Stir-fried carrotstep 36 | |||
| 38 | Sliced shiitake mushroomsstep 25 | | Tip the sliced shiitake into the pan.⏱ 5sResultStir-fried carrot and vegetable oil and sliced shiitake mushrooms |
| 39 | — | | Cook the mushrooms, stirring occasionally, for 3 minutes until they are golden and any liquid they release has evaporated.⏱ 3 minResultSautéed shiitake mushrooms |
| 40 | 0.25 tsp | | Season the mushrooms with a pinch of salt and stir through.⏱ 5sResultSautéed shiitake mushrooms and salt |
| 41 | Sautéed shiitake mushrooms and saltstep 40 | | Slide the mushrooms onto the plate with the other vegetables, keeping each in its own mound.⏱ 10sResultSautéed shiitake mushroom and stir-fried carrot mixture |
| 42 | 0.5 tbsp | | Add a final splash of oil to the pan.⏱ 5sResultVegetable oil |
| 43 | 150 g | | Tip the bean sprouts into the pan.⏱ 5sResultVegetable oil and mung bean sprouts |
| 44 | — | | Toss the bean sprouts over high heat for 90 seconds until just wilted but still crunchy.⏱ 1 min 30sResultStir-fried bean sprouts |
| 45 | 0.25 tsp | | Season with a pinch of salt and toss once more.⏱ 5sResultStir-fried bean sprouts and salt |
| 46 | Stir-fried bean sprouts and saltstep 45 | | Add the bean sprouts to the plate of vegetables in their own mound.⏱ 10sResultStir-fried bean sprout and sautéed shiitake mushroom mixture |
| 47 | 200 g | | Add the spinach to the still-hot pan — no extra oil needed.⏱ 5sResultSpinach |
| 48 | — | | Toss the spinach over medium heat for about a minute, turning it with tongs until every leaf has collapsed and turned bright green.⏱ 1 minResultWilted spinach |
| 49 | 1 tbsp | | Drizzle the sesame oil over the wilted spinach and toss to coat.⏱ 5sResultWilted spinach and sesame oil |
| 50 | 0.25 tsp | | Season the spinach with a pinch of salt.⏱ 5sResultWilted spinach and sesame oil and salt |
| 51 | Wilted spinach and sesame oil and saltstep 50 | | Add the sesame spinach to the vegetable plate in its own mound.⏱ 10sResultStir-fried bean sprout and sautéed shiitake mushroom mixtureused in step 63 |
| 52 | 0.5 tbsp | | Add a little oil to the pan and return it to medium-high heat.⏱ 5sResultVegetable oil |
| 53 | Marinated beef mincestep 15 | | Tip the marinated beef mince into the hot pan, spreading it into a single layer.⏱ 5sResultVegetable oil and marinated beef mince |
| 54 | — | | Break the mince up with a wooden spoon and cook, stirring and pressing, for 4–5 minutes until the beef is browned all over and any liquid has cooked off.⏱ 5 minResultCooked seasoned beef |
| 55 | Cooked seasoned beefstep 54 | | Spoon the cooked beef into a small bowl and set aside.⏱ 10sResultCooked seasoned beef |
| 56 | 1 tbsp | | Add the remaining oil to the pan and set it over medium heat.⏱ 5sResultVegetable oil |
| 57 | 4 piece | | Crack each egg directly into the pan one at a time, spacing them apart so they don't merge.⏱ 20sResultVegetable oil and egg |
| 58 | — | | Cook the eggs undisturbed over medium-low heat for 3–4 minutes until the whites are fully set and opaque but the yolks remain runny and golden.⏱ 4 minResultSunny-side-up fried eggs |
| 59 | Sunny-side-up fried eggsstep 58 | | Slide each egg carefully onto a large flat plate, spacing them apart so the yolks stay intact and the eggs don't overlap.⏱ 20sResultSunny-side-up fried eggsused in step 65 |
| 60 | 1 tbsp | | Drizzle the sesame oil over the cooked beef and stir through.⏱ 5sResultCooked seasoned beef and sesame oil |
| 61 | 1 tbsp | | Scatter half the sesame seeds over the beef and stir to combine.⏱ 5sResultFinished seasoned beefused in step 64 |
| 62 | Steamed short-grain ricestep 5 | Spoon the steamed rice into 4 wide serving bowls, packing it into a neat mound in the centre of each. → Into 4 equal portions⏱ 30sResultPortioned steamed rice | |
| 63 | Stir-fried bean sprouts and salt and sautéed shiitake mushrooms and salt and stir-fried carrot and salt and stir-fried courgette and salt and wilted spinach and sesame oil and saltstep 51 | Arrange the stir-fried carrot, courgette, mushrooms, bean sprouts and sesame spinach in distinct, colourful sections around the rice in each bowl, like the spokes of a wheel.⏱ 2 minResultArranged bibimbap bowls | |
| 64 | Finished seasoned beefstep 61 | Divide the seasoned beef evenly between the 4 bowls, placing it in its own section alongside the vegetables.⏱ 30sResultFinished seasoned beef and arranged bibimbap bowls | |
| 65 | Sunny-side-up fried eggsstep 59 | Set one sunny-side-up egg on top of the rice in the centre of each bowl.⏱ 20sResultSunny-side-up fried eggs and finished seasoned beef and arranged bibimbap bowls | |
| 66 | Gochujang saucestep 17 | | Spoon a generous dollop of the gochujang sauce on top of the egg in each bowl.⏱ 20sResultSunny-side-up fried egg and finished seasoned beef mixture |
| 67 | 1 tbsp | Scatter the remaining sesame seeds over all 4 bowls and serve immediately, encouraging everyone to mix everything together vigorously before eating.⏱ 15sResultBibimbap | |
| Total Time | 31 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 693kcal | |
| 28g | |
| 43g | |
| 10g | |
| 52g | |
| 8g | |
| 6g | |
| 2,095mg |
Ingredients0/17
Tools0/13
Recipe
Bibimbap
Bibimbap is a Korean rice bowl topped with seasoned spinach, mung bean sprouts, courgette, egg and sesame seeds bound with soy sauce.
What you’ll doYou will cook rice, prepare a gochujang sauce, then cook five vegetables and beef separately, keeping each in its own pile. Fry eggs and assemble everything in bowls with rice at the centre, vegetables and beef around it, an egg on top, and gochujang sauce spooned over. The whole process takes about an hour, with rice simmering unattended for 25 minutes and vegetables cooking in quick succession.
Serves4
Total31 min
LevelMedium
Ingredients
- Short-grain white rice400 g
- Water480 ml
- Garlic4 piece
- Soy sauce4 tbsp
- Sesame oil4 tbsp
- Caster sugar2 tsp
- Minced beef / beef mince200 g
- Gochujang4 tbsp
- Carrots2 piece
- Courgette1 piece
- Shiitake mushrooms150 g
- Vegetable oil3.5 tbsp
- Salt1.25 tsp
- Mung bean sprouts150 g
- Spinach200 g
- Egg4 piece
- Sesame seeds2 tbsp
Tools
SpoonTongsGochujang sauce bowl (small bowl)Julienned carrots bowl (small bowl)Julienned courgette bowl (small bowl)Shiitake mushrooms bowl (small bowl)Finished beef bowl (small bowl)Large frying panChef's knifeMedium bowlWooden spoonLarge flat platePeelerPlateMedium saucepanWide serving bowlChopping board
Method
1
Tip the rice into the saucepan.
10sMedium saucepanShort-grain white rice · 400 g
2
Cover the rice with cold water, swirl it with your hand, then carefully pour off the cloudy water; repeat three times until the water runs nearly clear.
30sMedium saucepan
3
Pour in the water so it sits about 2 cm above the rice.
10sMedium saucepanWater · 480 ml
4
Bring the water to a full boil over high heat, then reduce to the lowest possible heat, cover tightly with the lid, and cook undisturbed for 15 minutes.
15 minMedium saucepan
5
Remove the pan from the heat and leave it, still tightly covered, for 10 minutes to finish steaming in its own heat.
Result · Steamed short-grain rice · used in step 62
10 minMedium saucepan
6
Peel the garlic cloves, discarding the skins.
30sChopping board, PeelerGarlic · 4 piece
7
Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until the pieces are tiny.
40sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Scrape the minced garlic into the small bowl.
5sGochujang sauce bowl (small bowl)Minced garlic · step 7
9
Add the soy sauce to the bowl with the garlic.
10sGochujang sauce bowl (small bowl)Soy sauce · 4 tbsp
10
Add 2 tbsp of the sesame oil to the bowl.
5sGochujang sauce bowl (small bowl)Sesame oil · 2 tbsp
11
Add the sugar to the bowl.
5sGochujang sauce bowl (small bowl)Caster sugar · 2 tsp
12
Stir everything together until the sugar has fully dissolved.
Result · Seasoning sauce · used in step 14
15sGochujang sauce bowl (small bowl), Spoon
13
Put the beef mince into the medium bowl.
10sMedium bowlMinced beef / beef mince · 200 g
14
Spoon half the seasoning sauce over the mince, reserving the rest in the small bowl for the gochujang sauce.
Result · Seasoning sauce and minced beef / beef mince · used in step 16
10sMedium bowlSeasoning sauce · step 12
15
Work the sauce into the mince with a spoon until every strand is evenly coated.
Result · Marinated beef mince · used in step 53
30sMedium bowl, Wooden spoon
16
Stir the gochujang into the reserved seasoning sauce in the small bowl.
10sGochujang sauce bowl (small bowl)Gochujang · 4 tbsp
17
Stir vigorously until the gochujang and seasoning sauce are completely combined into a smooth, glossy paste.
Result · Gochujang sauce · used in step 66
15sGochujang sauce bowl (small bowl), Spoon
18
Peel the carrots, discarding the skins.
30sPeelerCarrots · 2 piece
19
Cut the peeled carrots into fine matchsticks about 5 cm long and 2 mm wide.
1 minChefs knifePeeled carrots · step 18
20
Transfer the julienned carrot to a small bowl and set aside.
Result · Julienned carrots · used in step 28
5sJulienned carrots bowl (small bowl)Julienned carrots · step 19
21
Cut the courgette into fine matchsticks the same size as the carrot, discarding the very watery core if it appears.
1 minChopping board, Chefs knifeCourgette · 1 piece
22
Transfer the julienned courgette to a third small bowl and set aside.
Result · Julienned courgette · used in step 33
5sJulienned courgette bowl (small bowl)Julienned courgette · step 21
23
Trim the woody stems from the shiitake mushrooms and discard them.
20sChopping board, Chefs knifeShiitake mushrooms · 150 g
24
Slice the trimmed caps into strips about 5 mm wide.
40sChopping board, Chefs knifeTrimmed shiitake mushrooms · step 23
25
Transfer the sliced shiitake to a fourth small bowl and set aside.
Result · Sliced shiitake mushrooms · used in step 38
5sShiitake mushrooms bowl (small bowl)Sliced shiitake mushrooms · step 24
26
Add a little oil to the large frying pan and set it over medium-high heat.
5sLarge frying panVegetable oil · 0.5 tbsp
27
Heat until the oil shimmers and a drop of water flicked in sizzles immediately.
1 minLarge frying pan
28
Tip the julienned carrot into the hot pan.
5sLarge frying panJulienned carrots · step 20
29
Toss the carrot constantly with tongs for 2 minutes until just tender but still with a little bite.
2 minLarge frying pan, Tongs
30
Sprinkle a pinch of salt over the carrot and toss to coat.
5sLarge frying panSalt · 0.25 tsp
31
Lift the cooked carrot onto a plate and set aside.
10sPlateStir-fried carrot and salt · step 30
32
Add a little more oil to the same pan.
5sLarge frying panVegetable oil · 0.5 tbsp
33
Tip the julienned courgette into the pan.
5sLarge frying panJulienned courgette · step 22
34
Toss the courgette for 2 minutes until softened and lightly golden at the edges.
2 minLarge frying pan, Tongs
35
Season the courgette with a pinch of salt and toss to distribute.
5sLarge frying panSalt · 0.25 tsp
36
Slide the courgette onto the plate alongside the carrot, keeping them in separate mounds.
10sPlateStir-fried courgette and salt · step 35
37
Add another splash of oil to the pan.
5sLarge frying panVegetable oil · 0.5 tbsp
38
Tip the sliced shiitake into the pan.
5sLarge frying panSliced shiitake mushrooms · step 25
39
Cook the mushrooms, stirring occasionally, for 3 minutes until they are golden and any liquid they release has evaporated.
3 minLarge frying pan, Wooden spoon
40
Season the mushrooms with a pinch of salt and stir through.
5sLarge frying panSalt · 0.25 tsp
41
Slide the mushrooms onto the plate with the other vegetables, keeping each in its own mound.
10sPlateSautéed shiitake mushrooms and salt · step 40
42
Add a final splash of oil to the pan.
5sLarge frying panVegetable oil · 0.5 tbsp
43
Tip the bean sprouts into the pan.
5sLarge frying panMung bean sprouts · 150 g
44
Toss the bean sprouts over high heat for 90 seconds until just wilted but still crunchy.
1 min 30sLarge frying pan, Tongs
45
Season with a pinch of salt and toss once more.
5sLarge frying panSalt · 0.25 tsp
46
Add the bean sprouts to the plate of vegetables in their own mound.
10sPlateStir-fried bean sprouts and salt · step 45
47
Add the spinach to the still-hot pan — no extra oil needed.
5sLarge frying panSpinach · 200 g
48
Toss the spinach over medium heat for about a minute, turning it with tongs until every leaf has collapsed and turned bright green.
1 minLarge frying pan, Tongs
49
Drizzle the sesame oil over the wilted spinach and toss to coat.
5sLarge frying panSesame oil · 1 tbsp
50
Season the spinach with a pinch of salt.
5sLarge frying panSalt · 0.25 tsp
51
Add the sesame spinach to the vegetable plate in its own mound.
Result · Stir-fried bean sprout and sautéed shiitake mushroom mixture · used in step 63
10sPlateWilted spinach and sesame oil and salt · step 50
52
Add a little oil to the pan and return it to medium-high heat.
5sLarge frying panVegetable oil · 0.5 tbsp
53
Tip the marinated beef mince into the hot pan, spreading it into a single layer.
5sLarge frying panMarinated beef mince · step 15
54
Break the mince up with a wooden spoon and cook, stirring and pressing, for 4–5 minutes until the beef is browned all over and any liquid has cooked off.
5 minLarge frying pan, Wooden spoon
55
Spoon the cooked beef into a small bowl and set aside.
10sFinished beef bowl (small bowl)Cooked seasoned beef · step 54
56
Add the remaining oil to the pan and set it over medium heat.
5sLarge frying panVegetable oil · 1 tbsp
57
Crack each egg directly into the pan one at a time, spacing them apart so they don't merge.
20sLarge frying panEgg · 4 piece
58
Cook the eggs undisturbed over medium-low heat for 3–4 minutes until the whites are fully set and opaque but the yolks remain runny and golden.
4 minLarge frying pan
59
Slide each egg carefully onto a large flat plate, spacing them apart so the yolks stay intact and the eggs don't overlap.
Result · Sunny-side-up fried eggs · used in step 65
20sLarge flat plateSunny-side-up fried eggs · step 58
60
Drizzle the sesame oil over the cooked beef and stir through.
5sFinished beef bowl (small bowl)Sesame oil · 1 tbsp
61
Scatter half the sesame seeds over the beef and stir to combine.
Result · Finished seasoned beef · used in step 64
5sFinished beef bowl (small bowl)Sesame seeds · 1 tbsp
62
Spoon the steamed rice into 4 wide serving bowls, packing it into a neat mound in the centre of each. → Into 4 equal portions
30sWide serving bowlSteamed short-grain rice · step 5
63
Arrange the stir-fried carrot, courgette, mushrooms, bean sprouts and sesame spinach in distinct, colourful sections around the rice in each bowl, like the spokes of a wheel.
2 minWide serving bowlStir-fried bean sprout and sautéed shiitake mushroom mixture · step 51
64
Divide the seasoned beef evenly between the 4 bowls, placing it in its own section alongside the vegetables.
30sWide serving bowlFinished seasoned beef · step 61
65
Set one sunny-side-up egg on top of the rice in the centre of each bowl.
20sWide serving bowlSunny-side-up fried eggs · step 59
66
Spoon a generous dollop of the gochujang sauce on top of the egg in each bowl.
20sWide serving bowl, SpoonGochujang sauce · step 17
67
Scatter the remaining sesame seeds over all 4 bowls and serve immediately, encouraging everyone to mix everything together vigorously before eating.
Result · Bibimbap
15sWide serving bowlSesame seeds · 1 tbsp
Printed 28 September 2026