Korean bibimbap

This traditional Korean dish can be enjoyed any time of day. The combination of stir-fried beef, rice and an oozy fried egg is a match made in heaven and will give you lasting energy to power through the day.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 2 cup rice
  • 2 tablespoon sesame oil
  • 500 gram minced steak
  • 3 clove garlic, crushed
  • 1 tablespoon grated ginger
  • 2 teaspoon dried chili flakes (or hot chilli sauce)
  • 1 tablespoon soy sauce
  • 2 carrots, cut into matchsticks
  • 2 lebanese cucumbers, seeds removed, cut into matchsticks
  • 100 gram shitake mushrooms, trimmed, sliced
  • 4 eggs
  • toasted sesame seeds, to serve


  • 1
    Cook rice in a large saucepan of boiling, salted water for 10-12 minutes. Drain well and keep hot.
  • 2
    Meanwhile, heat half oil in a wok or large frying pan on high. Stir-fry mince with garlic, ginger and chilli for 4-5 minutes until cooked through. Stir soy through and transfer to a serving plate. Keep warm.
  • 3
    Heat remaining oil in same wok on high and stir-fry vegetables separately for 1-2 minutes. Remove to a plate and keep warm.
  • 4
    Divide rice between 4 bowls. Arrange vegetables and mince around rice and top with an egg. Serve with chilli sauce and a sprinkling of sesame seeds.

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