I've been craving one of my favourite Korean dishes, Bibimbap. 
Tonight I made my version.
I like to use a mixture of grains so used a blend of wild rice & organic brown jasmine. 
I do use a commercially bought Gochujiang paste, which strictly speaking isn't totally clean and healthy, as has wheat & hydrolysed corn syrup. So if you like omit this and add a chilli sauce of your choosing or fresh chilli in vinegar.
For me the authentic flavour is important, and as we eat pretty cleaning in general I allow occasional slips.

I chose to make a stir fry with beef (I used grass-fed NZ rump), greens and mushrooms. You could use; tofu, salmon, chicken if you prefer. Where the traditional dish would have cooked them all separately. This is saving time and also adds flavour.

It is a great balanced dish with quality protein from beef & egg, Good range of vegetables, ( I used what needed using in my fridge; cauliflower, kale, silverbeet, celery, mung bean sprouts, spring onions, carrot), any greens will work. Fermented food; kimchi. Probiotics; spring onions, garlic. Whole-grains; wild & organic brown jasmine rice. Fungi for added nutrients and support.


Serves 4 people


  • Wholegrain rice 1 cup
  • Beef rump, thinly sliced, 250g
  • 3 cloves of garlic, crushed
  • Green 2 cups per person sliced
  • I used; 1 cup green cabbage
  • I bunch Russian kale
  • I small bunch chard
  • I stick celery
  • 1-2 cup mung bean sprouts
  • 4 Chinese mushrooms soaked and sliced
  • Small handful of wood-ear fungus soaked
  • 1 carrot grated
  • 3 sliced of ginger
  • Dash of liquor
  • Salt
  • 1 Tbsp soy sauce
  • 2 tsp oyster sauce (optional)
  • 1/4 tsp white pepper, ground
  • I Tbsp sesame seeds, toasted
  • Plain oil
  • Sesame oil
  • 2 Tbsp Gochujiang paste
  • 1 Tbsp water
  • 1 Tbsp vinegar (rice or apple cider)
  • 1 tsp sweetener (optional), I used brown rice syrup
  • 1 egg per person


Wash and soak the rice. Add to a pot with the correct amount of water. My family do up to the your first knuckle of you little finger above the rice. The longer you soak the rice, the easier it is to digest. I do it in the morning if I am organised.

Soak the fungi & mushrooms, these need several hours to soften. 

Slice and marinade the beef. Slice into thin strips ½ cm thick. Crush garlic; use 1 for the beef, save the others for the stir fry & chilli sauce, can use more if desired. Mixed; sliced beef, crushed garlic, ½ tsp salt, 1 capful of liquor (my family use gin, but can be Chinese rice wine or other spirit). Mix to combine. Then add a drizzle of oil. Set aside.

When you are 30-40 mins away from eating.

Cook the rice; bring to the boil then turn down to simmer gently in a covered pot.
While it cooks prepare the condiments:

Mungbean sprouts:
Add mungbean sprouts to a small serving bowl drizzle with sesame oil and a pinch of salt. Stir to combine. 

Grate carrot & set aside

Finely slice spring onions

Place Kimchi in a small bowl for the table

Sliced ginger and place ready for beef & stir-fry

Chilli paste:
Toast 1 tbsp sesame seeds (I used unhulled), in a dry pan on a medium heat for 2 mins.
In a small bowl mix; toasted sesame seeds, Gochujiang paste, water, 1 tsp sweetener (optional, I used brown rice syrup, just as it needed using), vinegar, garlic. Set aside for the table.

Once the rice is cooked or almost ready. Cook the stir-fry.

Heat a wok or deep heavy bottom pan to hot.
Add a dash of oil
Add 1 clove crushed garlic, 2 slices of ginger, then beef. Stir-fry turning the beef.
Removed from pan before fully cooked, about 2-3 mins. Add to bowl.

Add another dash of oil to wok, add celery, then mushrooms squeezing out most of the water, save the mushroom water. Cook stirring, add cauliflower and cook for a few minutes, add a dash of soy sauce, 1 tsp salt, oyster sauce if using, add some of the mushroom liquid if required for moisture*. Lastly add chopped greens, add beef back in to finish cooking, continue to stir. 

Once it the greens and beef look cooked. Turn off heat.
Add dash sesame oil & white pepper. Mixed to combine. 

Fry eggs in hot oiled pan, (can poach if you prefer)

To serve:

To each bowl make a bed of rice
Top with stir-fry beef, fungi & greens
Add a small bunch of carrot, a small bunch of mungbeans
Top with an egg.

Add chilli sauce and kimchi to taste depending on how much chilli you like.
Sprinkle with spring onions.

*Take care not to add all the mushroom water as there may be some little bits of grit at the bottom. Can use water if you prefer, but the mushroom water adds extra flavour and nutrients.

Enjoy 💚

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