Bibimbap is a traditional Korean dish that has lots of vegetables, which means it is healthy.  My daughter ,who does not like vegetables, will finish a bowl of bibimbap without any complains.  Her reason is she will eat anything with gochujang (Korean Hot Pepper Paste).  I would ready agree with her because I can eat the whole cucumber by dipping in the paste. 


1)  200 g minced beef / pork / chicken
2)  1 carrot
3)  1 cucumber
4)  4 mushrooms
5)  spinach
8)  Sesame oil
9)  Salt and pepper
12)  sesame seeds
13)  3 cloves garlic (minced)
14)  Steam white rice
15)  1 egg

Bibimbap sauce

1. 3 tbsp gochujiang
2. 1/2 tbsp vinegar
3.  1 tsp sugar
4.  1 tbsp sesame oil
5.  1 tbsp. sesame
6. 1/2 tsp minced garlic
7.  1 tbsp. soy sauce
8.  1 apple

Method for Bibimbap sauce

1)  Blend apple to make into apple sauce.
2)  Add all the other ingredients to apple sauce and mix well.

Method for Bibimbah

1)  Marinade minced beef with soy sauce, sugar, 2 gloves minced garlic.  Stir fry beef until cooked.
2)  Cut carrot and cucumber into thin sticks.
3)  Diced mushrooms into small cubes.
4)  Sautee mushrooms with some sesame oil.  Sparkle some salt as you sautee the mushrooms.
5)  Sautee carrots with some sesame oil.  Sparkle some salt to taste.
6)  Cook spinach in a pot of boiling water.  Remove from pot when cooked and leave spinach in a bowl to cool.  Once spinach is cooled, remove excess water by gently squeezing spinach.  Add some sesame seeds, 1 clove of minced garlic and some soy sauce to the spinach and mix well.
7)  Fried an egg.  (I prefer sunny side up)
8)  Scoop some steam white rice in a bowl.  Arrange carrots, cucumber, minced beef, spinach and mushroom nicely.  Place the egg in the middle (as shown in the picture)  Add bibimbap sauce.

1)  You can add any types of vegetables.  I usually add bean sprouts, which will add crunch to bibimbap.
2)  I did not sautee cucumber as I want to retain its crunchiness and freshness.

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