This recipe has quickly become a favourite for lunch or dinner. Prepare the sauce ahead and utilise leftover steamed rice, top with your favourite vegetables, a spoonful or two of kimchi or sauerkraut, a gooey egg and a drizzle of sauce. Mix together in your bowl and enjoy! 



2 tablespoons gochujang paste (Korean chilli / red pepper paste)

1 tablespoon rice vinegar (or other vinegar of your choice)

1 tablespoon water

1/2 tablespoon sesame oil

1/2 tablespoon sugar (optional)

1 teaspoon soy sauce

1/2 teaspoon minced garlic

4 cups cooked brown rice (or white/basmati/cauliflower rice)

Cooked beef, chicken, fish or tofu (optional)

1 cup cooked mushroom slices (freshly cooked or rehydrated) i.e. button, brown or shitake

1 carrot, peeled, shredded, lightly steamed or raw (keep crunchy for texture)

2 leaves kale, discard stalk, shredded and massaged with olive oil

2 leaves silverbeet, sliced and lightly steamed (cooked but firm texture)

1 onion, peeled and sliced and sauteed in olive oil

1 zucchini, cut into sticks and lightly steamed (cooked but firm texture)

Sprouts (cooked or raw) (optional)

4 big tablespoons kimchi or sauerkraut

4 fried eggs (runny yolks if you like)

Sesame seeds


1. Combine gochujang paste, rice vinegar, water, sesame oil, sugar, soy sauce and minced garlic in a bowl to make bibimbap sauce.

2.  Assemble bibimbap bowls: divide rice between four bowls, add steamed/prepared vegetables, kimchi/sauerkraut, top with a fried egg, a drizzle of bibimbap sauce and a sprinkle of sesame seeds. Serve.

3. Store leftover bibimbap in airtight containers in the refrigerator for up to 3 days. Store leftover bibimbap sauce in a jar in the refrigerator for up to 2 weeks. Stir sauce before using from jar. 

Author: Megan Radaich          

Image credit: Megan Radaich          
Publication: www.foodpreserving.org

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