Korean Bibimbap with Rice

Have rice leftover from last night's dinner? Try this easy recipe for a Korean favourite
Korean Bibimbap with Rice
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Korean Bibimbap with Rice
March 07, 2019
Level Easy
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 4

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar


½ cup soy sauce
3 tbsp brown sugar
1 tbsp gochujang (Korean chilli paste)
5cm piece fresh ginger, grated
2 garlic cloves, grated
2 tbsp sesame oil, plus extra for cooking
3-4 large Portobello mushrooms, sliced thickly
2 tbsp toasted sesame seeds

For the bowls

400g baby spinach
2 tbsp sesame oil
3 cups spinneysFOOD Long-Grain Basmati
Rice, cooked
2 carrots, cut into matchsticks
2 spring onions, sliced
100g kimchi
4 eggs

To serve

Toasted sesame seeds


  • 1

    In a large bowl, combine all the marinade ingredients together and stir to combine, then toss the mushrooms through it. Refrigerate for 1 hour or overnight

  • 2

    Heat up a glug of sesame oil in a wok over high heat, sauté the mushrooms in 3 tbsp. of the marinade until caramelised. Remove from the heat and stir in a handful of toasted sesame seeds

  • 3

    Over medium-high heat, cook the spinach in 2 tbsp of sesame oil for about 8 minutes or until wilted. Remove from the heat and set aside

  • 4

    Divide the rice among bowls. Top with the marinated mushrooms, spinach, carrots, spring onions and kimchi

  • 5

    Fry the eggs to your liking and place one in the centre of each bowl. Serve with toasted sesame seeds, sprouts and Sriracha



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