Recipe: Bibimbap


Bibimbap is another dish that we're seeing more and more of in London... plus you guys have been asking for it for a while... so here we go! Marinated beef, sesame spinach, hot rice that's crispy on the bottom and topped off with an egg and some gochujang! Yum!


  • 250 g ribeye steak
  • 1 clove of garlic
  • 1 tsp sugar
  • 3 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1/2 cucumber
  • 2 carrots
  • 100 g beansprouts
  • 400 g fresh spinach
  • 100 g shiitake mushrooms
  • 250 g basmati rice
  • 4 eggs
  • 2 tbsp chilli paste, gochujang
  • 1 tbsp sesame seeds
  • 1 bunch of fresh coriander
  • 2 spring onions
Marinate the beef

Step 1

Marinate The Beef

Slice the ribeye steak thinly and mix with the very finely minced garlic, the sugar and a tiny splash of the sesame oil and soy sauce (not the full 3 or 2 tbsp... that enough for the whole recipe).

Julienne the veg

Step 2

Julienne The Veg

Julienne the cucumber and carrots into thin batons to match the beansprouts. Put the cucumber to one side for later.

Blanch the veg

Step 3

Blanch The Veg

Place carrot in one bowl, beansprouts in another and spinach in a third. Boil a kettle and pour boiling water into each bowl. The spinach and beansprouts need just 30 seconds before draining, the carrots need 90 seconds. Drain all three and, keeping separate, season with a pinch of salt and tiny dribble of sesame oil.

Fry the mushrooms

Step 4

Fry The Mushrooms

Slice the shiitake mushrooms and quickly fry in a hot pan for 30 seconds with a tiny bit of sesame oil and soy sauce.

Sear the beef

Step 5

Sear The Beef

Heat a wok or cast iron frying pan until it’s super hot. Fry the beef strips for a minute to get them really brown. Splash in 1 tbsp of soy sauce and toss it together for another 1 minute. Remove and keep warm for later.

Cook the rice

Step 6

Cook The Rice

Spoon another tablespoon of sesame oil into the wok and tip the rice in. (If using individual serving size pans then adjust the quantities of the ingredients you add… i.e. ¼ for each pan) Add the remaining tablespoon of soy sauce, stir it through the rice then don’t move the rice for a few minutes to allow it to crisp up on the bottom.

Fry the egg and serve

Step 7

Fry The Egg And Serve

Heat another frying pan with the rest of the sesame oil and fry the eggs sunny side up. Arrange the cut vegetables in sections on top of the rice as it finishes cooking then transfer an egg on top. Drizzle with the chilli pepper paste, scatter over the toasted sesame seeds and garnish with sprigs of fresh coriander or sliced spring onion. Serves 4

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