Bibimbap (Korean rice bowl)

Bibimbap (Korean rice bowl)
  • Serves icon Serves 1
  • Time icon Hands-on time 15 min

A filling bowlful of rice with colour, texture and great taste that’s ready in minutes – give your taste buds a treat with this bibimbap recipe for one.

Looking for something else? We have lots more recipes for 1 person for you to try.

Nutrition: per serving

Calories
679kcals
Fat
35.3g (10.7g saturated)
Protein
38.4g
Carbohydrates
50g (11.9g sugars)
Fibre
6.1g
Salt
3.2g
Calories
679kcals
Fat
35.3g (10.7g saturated)
Protein
38.4g
Carbohydrates
50g (11.9g sugars)
Fibre
6.1g
Salt
3.2g

Ingredients

  • 100g British beef mince
  • 1 garlic clove, crushed
  • 1 tbsp white wine vinegar
  • 1 tbsp gochujang paste (Korean fermented soybean chilli paste, from most large supermarkets), sriracha or similar chilli sauce, plus extra to serve
  • 1 tbsp soy sauce
  • Toasted sesame oil for frying
  • 200g pack stir-fry vegetables
  • 60g baby leaf spinach
  • 1 large free-range egg
  • 130g pouch steamed basmati rice
  • Sesame seeds to serve
  • Kimchi to serve (optional; we like Kim Kong kimchi from Planet Organic and Amazon Fresh)

Method

  1. Using a wooden spoon, combine the beef mince, garlic, vinegar, gochujang and soy sauce in a medium bowl. Heat a glug of sesame oil in a wok or frying pan over a medium heat. Add the mince and stir fry over a high heat for 4-5 minutes until browned and cooked through, then transfer to a plate.
  2. Wipe out the pan, add another splash of sesame oil, add the stir-fry vegetables and cook, stirring, over a high heat for 3-4 minutes until starting to soften. Add the spinach and a splash of water and cook for 2-3 minutes until wilted.
  3. Transfer the vegetables to a bowl. Heat another splash of sesame oil in the same pan, then crack in the egg and fry for 3-4 minutes until the white is set and crisp at the edges. Meanwhile, heat the rice according to the pack instructions.
  4. Put the rice in a shallow bowl, top with the beef mince and vegetables, followed by the fried egg. Drizzle with a little extra gochujang (or other chilli sauce), thinned with a little hot water, sprinkle with sesame seeds and serve with kimchi alongside, if using.

delicious. tips

  1. You can use any minced meat or vegetables you fancy for this recipe.

  2. Kimchi is a spicy/garlicky fermented Korean relish – it’s very moreish.

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