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INGREDIENTS: SERVES 4 PEOPLE 

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KIMCHI

EGGS 1 PER PERSON

BEAN SPROUTS 1 BAG (200g)

SPINACH 1 BUNCH (200g)

GIANT OYSTER MUSHROOMS 4

PICKLED RED RADISH 1 BUNCH

SPRING ONION 3-5 STEMS 

CHICKEN THIGH 100g PER PERSON

COOKED JAPANESE SHORT GRAIN RICE

(use as much as you want, I cooked about 2 cups)

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SESAME OIL

SALT 

SOY SAUCE 

MIRIN

RICE VINEGAR 

GARLIC

VEGETABLE OIL

VEGAN: ALL VEGES 

VEGETARIAN: ADD EGG

MEAT OPTION: TERRIAKI CHICKEN 

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BIBIMBAP

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METHOD:

BEAN SPROUTS with SESAME OIL 

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  1. Clean each sprout by removing the roots

  2. Boil water and place spouts in until the water starts boiling again 

  3. Drain the water

  4. Squeeze the water out of the sprouts

  5. In a bowl mix the bean sprouts with 1 Tbsp Sesame oil, 1/2 tsp Salt, 1 tsp Soy sauce, Sesame seeds and 1/2 tsp Chilli paste if you want it to be spicy

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​ONSEN EGG/SOFT EGG 

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  1. Boil 1 litre of water in a heavy pot with its lid on 

  2. Remove the pot from heat and add 200ml of cold tap water 

  3. Place eggs in the water carefully 

  4. Put lid back on the pot for 12 minutes 

  5. Remove eggs and set them aside until the rest of the toppings are ready

  6. Crack egg shell open and placed the onsen egg as the last topping of the Bibimbap

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SPINACH with SESAME OIL

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  1. CLICK HERE FOR METHOD

  2. Mix the spinach with 1 Tbsp Sesame oil, 1/2 Tbsp Soy Sauce and a pinch of salt

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GIANT OYSTER MUSHROOMS

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  1. Slice mushrooms

  2. Cut half garlic into small slices

  3. Fry garlic and mushrooms together in vegetable oil over high heat

  4. Once they're nice and brown add about a tea spoon of soy sauce to finish

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PICKLED RED RADISH

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CLICK HERE FOR METHOD​

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CLICK HERE

SPRING ONION​

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  1. Chop thinly 

  2. Fry in vegetable oil until it becomes sweaty

  3. Add a pinch of salt 

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TERIYAKI CHICKEN

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  1. Fry the chicken thigh whole until fully cook, about 4 minutes each side

  2. Add 1 TBSP of Mirin and 1 TBSP of soy sauce 

  3. Continue to cook with a medium heat until chicken is caramelised  

  4. Slice the chicken into thin strips 

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BIBIMBAP​

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  1. In a bowl place desired amount of cooked rice 

  2. Add each topping to the top of the rice, adding the onsen egg at the very end 

  3. Serve spicy and sweet Korean paste (Gochujang)

  4. ENJOY!

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ADDITIONAL TOPPING OPTION: STEAMED CARROT

300g CARROT

1/2 Tsp SALT

SESAME OIL AND SESAME SEEDS
 

  1. Peel outer layer, cut into 5cm length, slice thinly and slice again forming match stick size/shape

  2. Cook carrot with salt in a heavy sauce pan with a lid using the lowest heat possible. 

  3. Occasionally mix the carrot 

  4. Cook for 10 minutes with the lid on the pan

  5. Once done, add a Tsp of sesame oil and sesame seeds.
     

Steamed carrot is also a salad topping option.

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