Korean Bibimbap Bowl

By The Weekly  

April 19, 2018

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Put together this authentic-tasting Korean rice bowl at home for a nutritious meal – delectable steaks provide good protein while nutritious greens provide fibre and nutrients.  

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 Servings


1½ cups sushi rice

1 cup coconut milk

1 cup water

2 tbsps soy sauce

2 tsps sesame oil

2 garlic cloves, crushed

400 g fillet steaks

100 g shiitake mushrooms

2 tbsps vegetable oil

1 bunch baby bok choy, halved

150 g snow peas, trimmed

1 zucchini, shredded

4 eggs

Red pepper sauce, store-bought from gourmet supermarket


1Rinse rice through a fine sieve until water runs clear. Place in a saucepan with coconut milk and water. Bring to simmer on medium. Cover. Cook on low heat 12 mins until tunnels appear in rice. Set aside 10 mins, covered.

2In a small bowl, combine soy, sesame oil and garlic. Set aside.

3Heat a frying pan on high. Cook steak 3 mins on one side. Add mushrooms to pan, turn steak over and cook 1 min, turning steak to coat. Remove from pan. Rest steak 5 mins. Thinly slice.

4In same pan, heat half vegetable oil on high. Stir-fry bok choy, snow peas and zucchini 1 to 2 mins until just tender. Add remaining soy mixture and simmer 15 secs. Transfer to a bowl and keep warm.

5In same pan, heat remaining oil on high. Crack eggs into pan and fry 1 to 2 mins until whites are set.

6Divide rice among four owls. Top with vegetables, beef and egg. Finish with a drizzle of sauce.

TIP: Choose a sauce made with gochujang (Korean paste) for authentic taste.

Photo: Rob Shaw/BauerSyndication.com.au