Lily CannonLeave a Comment


January 25, 2018

The Bibimbap is the signature dish of Korea. It is a rice based bowl combined with colourful and seasonal vegetables, kimchi, a little marinated meat, and then topped with a fried egg. This is a plant based bowl that uses meat as a condiment rather than as the main event.

  • Yields: 2 Servings


100 g spinach

1/2 tbsp black sesame seeds

1 medium sirloin steak approx 150-170g

2 eggs

4 tbsp kimchi

200 g cooked short grain rice (or replace with a grain of your choice)

a selection of cooked or raw seasonal vegetables e.g. radishes, cucumber, grated carrots or shiitake mushrooms

Steak marinade

2 cloves garlic (crushed)

1/2 tbsp sesame oil

1 tbsp organic tamari soy sauce

pinch of black pepper

1 tsp grated ginger


1Heat a griddle pan and cook the steak for 2 minutes a side. Rest for 10 minutes and then add to the marinade ingredients. Set aside for 1-2 hours or longer in the fridge.

2Wilt the spinach in a frying pan with a sprinkle of water for 2 minutes. Rinse under cold water and squeeze out the water with your hands.

3Shred the spinach and then combine with the sesame oil and black sesame seeds. Set aside.

4Construct the bibimbap by putting the grain on the bottom of the serving bowl and then add the marinated spinach, the kimchi, the steak and your seasonal vegetables.

5Fry the eggs and serve on top.


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