Korean Bibimbap – Serves 6

Bibimbap is a classic Korean dish made up of rice, sauce, veggies, and egg. Like the buddha bowls or other deconstructed salads, it’s usually presented with the veggies laid out in a bowl in sections. One great thing about this meal is you can substitute the veg with any you have in your pantry!


1 cup Corn, cut into kernels
1 zucchini, cut into matchsticks
1 bok choy, sliced
1 cup tomato, chopped sprouts
2 cups fresh baby spinach
1 cup kimchi (optional)
500g of any protein (tofu, meat, etc)
2 tsp baking soda
2 cloves garlic, minced
3-4 tbsp soy sauce divided
1 tbsp Sriracha or gochujang
2 tbsp sesame oil divided
6 eggs
Sesame seeds, to serve
2 cups water
1 cup white rice
1 tsp butter
1 pinch salt


Cook rice according to package instructions in a rice cooker. Sauté zucchini in pan with 1 tsp sesame oil and 1 tsp soy sauce for 1-2 min on high heat. Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl each time. Meanwhile, cut up steak/protein into thin strips and toss with baking soda. Toss protein with baking soda, garlic, 2 tbsp soy sauce and sriracha (or gochujang instead if using). Heat 1 tbsp sesame oil over med-high heat, then cook steak for 2-3 min. Remove from pan. Using another tiny bit of sesame oil, heat the same pan on high and add egg. Cook on med-low for 3-4 minutes until egg is semi-cooked. Add a bit of rice to each bowl. I use pasta bowls because I love how wide they are and they are great for presentation. Picking out veggies one at a time, place each in circle around bowl, then add kimchi and cooked beef. Top with egg, then sprinkle bowl with sesame seeds and serve.