Bi Bim Bap Recipe


  • 2 tsp dark soy sauce
  • 2 tsp sesame oil
  • 2 garlic cloves, crushed
  • 375g beef striploin steaks, thinly sliced

For the gochujang sauce:

  • 2 tbsp korean chilli paste
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 garlic cloves, crushed
  • 1 tsp sugar
  • 1 tsp tomato purée
  • 2 tbsp sunflower oil
  • 150g shitake mushrooms
  • 2 garlic cloves, crushed
  • Knob of butter
  • 150g baby leaf spinach
  • 2 garlic cloves, finely chopped

To serve:

  • 150g basmati rice, cooked
  • 1 carrot
  • 2 radishes, very thinly sliced
  • 4 spring onions, thinly slices
  • 150g beansprouts
  • 2 large free range eggs
  • 1 tbsp toasted sesame seeds
  • Fresh coriander, to serve


  1. In a medium sized bowl mix together the soy sauce, sesame oil and garlic. Once combined add the sliced beef and toss to coat evenly. Set aside to marinate for 30 minutes.
  2. In a small bowl combine all the ingredients for the gochujang sauce and mix together until fully incorporated. Set aside.
  3. Peel the carrot and then using a julienne peeler, slice to carrot into long thing strips.
  4. Place a large frying pan over a high heat. Add 1 tablespoon of oil to the pan and fry the beef until for 2-3 minutes or until brown, set aside. Reduce the heat and add another tablespoon of olive oil and add the garlic and mushrooms, fry for 4-5 minutes until tender and set aside.
  5. Next add a knob of butter to the pan and fry the garlic for 1 minute followed by the spinach for 2-3 minutes or until wilted. Place the remaining tablespoon of oil to the pan and fry the eggs for 4 minutes until the white of the egg is no longer opaque.
  6. To assemble place the warm rice in the base of the bowl followed by the beansprouts, carrot, beef, spring onions, radish, mushrooms and spinach in blocks followed by the fried egg. Sprinkle with the toasted sesame seeds and coriander leaves.


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