Kimchi Bibimbap (Korean Mixed Rice Bowl)
Warm rice topped with seasoned vegetables, spicy beef, kimchi and a runny egg, mixed together at the table.
Made with Gochujang marinade and Kimchi. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in cold water until it runs almost clear. Cook following the packet, then keep covered and warm.
15 min - 2
Mix the beef mince with 100 ml of your ready made gochujang marinade (see the base recipe). Leave it while you prepare the vegetables. Keep the rest of the marinade for serving.
- 3
Wilt the spinach in a pan for 1 minute, then drain, squeeze out the water and toss with 1 tsp sesame oil and a pinch of salt.
1 min - 4
Heat 1 tbsp vegetable oil in a frying pan. Stir fry the carrot for 2 minutes, the courgette for 2 minutes and the mushrooms with the tamari for 4 minutes, cooking each separately and tipping onto a plate.
8 min - 5
Fry the marinated beef in a hot pan for 5 to 6 minutes until browned and cooked through, breaking it up.
5 min 30 s - 6
Fry the eggs in the remaining oil until the whites are set and the yolk is still soft.
- 7
Divide the rice between 4 bowls. Arrange the beef, vegetables and your ready made kimchi (see the base recipe) in sections on top. Add an egg to each, drizzle with the remaining sesame oil and sprinkle with sesame seeds. Serve the remaining 60 ml gochujang marinade at the table to stir through.
Tips
- For a crisp rice base, press the rice into a very hot oiled frying pan for 2 minutes before topping, as in dolsot bibimbap.
- Cook each vegetable separately so the colours and textures stay clear.
- Egg yolk should be soft. Use very fresh eggs, and skip runny yolks for anyone pregnant or vulnerable.
Storing and freezing
Keep leftover components separately in the fridge for up to 2 days. Cool rice within 1 hour, and reheat it only once until steaming hot all the way through. Do not freeze assembled bowls.
Questions
Is bibimbap spicy?
Medium. The spice comes from the gochujang marinade and kimchi. Use less marinade at the table for a milder bowl.
Can I make it vegetarian?
Not with this kimchi, because it contains fish sauce. Use a vegan kimchi from the tips on the base recipe and swap the beef for tofu or mushrooms.
Can I cook the rice ahead?
Yes, but cool it quickly, chill it within 1 hour and use within 1 day. Reheat only once until steaming hot all the way through.
What vegetables can I swap?
Bean sprouts, shredded lettuce, cucumber and courgette all work. Use whatever is in season and keep the pieces thin.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.