Asian Recipes

Korean Bibimbap Bowl

by TheWeekly  /   April 19, 2018

4 Servings
Prep Time
Cook Time
Difficulty Level

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.  




Rinse 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.


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


Heat 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.


In 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.


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


Divide 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/