Bibim bap is exactly the type of food that I grew up eating. Being of Korean background, my Grandmothers and my mom used to make a ton of bibimbap and other delicious Korean dishes. The smell of soy sauce, sesame seed oil, hot pepper paste, among other Korean ingredients would fume the household air when I would come home from school. Needless to say I was never disappointed with what was on the table. This is essentially my mother's recipe for bibim bap, but I made a few adjustments so all of you can make this more easily at home. This is a Korean one bowl wonder that is both flavourful and extremely satisfying to the tummy. Every time I make this it takes me back to my childhood and leaves a big smile on my face.

Serves 2 generously


  • 1 cup white rice (sticky rice preferred)
  • 2 cup water
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 small onion, sliced thin
  • 2 carrots, cut thin on an angle
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, cut in half, then on an angle
  • 2 green onions, cut into thirds, then sliced length ways
  • handful of bean sprouts
  • 4 tsp light soy sauce
  • coarse salt and ground black pepper
  • 1 cup bulgogi style beef, chopped (substitute: super thin slices of tender beef)
  • 2 tbsp sesame seed oil (use more if you like)
  • 2 tbsp Korean Gochujang (Hot Pepper Paste)
  • 2 eggs, cooked sunny side up (optional when serving)
1. Cook the rice according to the package instructions. Recommended: rinse the rice in a colander a few times first to wash out some of the starch. Heat oil in a large non-stick skillet or a wok, on medium high heat, and add in the garlic, onion, carrots, red bell pepper, zucchini, and the green onions. Saute for 1 minute, then add in 2 tsp of soy sauce, pinch of salt, and pepper. Add in the green sprouts at this point. Cook for another 3 minutes, until the veggies are cooked but still a bit crisp.

2. In a non-stick skillet or wok, heat 1 tbsp of oil on medium high, and saute the chopped beef. Season with a pinch of salt, ground black pepper, and 2 tsp of soy sauce. Cook this for about 2 minutes. The beef should take no time at all to cook.

3. Take two medium sized shallow bowls and scoop in equal parts of the cooked rice. Layer the sauteed veggies on top of the rice, then on the other side of the bowl spoon in the cooked beef. Drizzle 1 tbsp of sesame seed oil onto each rice bowl, and spoon 1 tbsp each of the Korean gochujang. If you don't like it that spicy then add half the amount of the hot pepper paste.

4. Serve immediately while it is still warm. When you're ready to eat it make sure to mix all of the ingredients with your spoon. You rice should turn a light red colour and you should start smelling the sesame seed oil as well. Enjoy!

Cook's tip: We Koreans even like adding a sunny side up egg on top as well. The cooked egg just adds another layer of flavour.

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