Korean Beef Bibimbap

By Jo Cooksey

I’m always on the look-out for new and interesting recipes to cook at the weekends, when I have time to spend bimbling around in my kitchen.

Recently a Korean recipe caught my eye and although I have travelled in South East Asia I have never visited Korea, nor am I familiar with its cuisine. I looked up Bibimbap and found that this is one of the most popular Korean dishes and the name means ‘mixed rice.’ It is usually served with meat and rice with a fried egg on top. It can take many forms but is generally quick and easy to make yet tasty and satisfying.

This recipe will serve 4 and takes about 10 minutes to prep and 20 minutes to cook.


1 Cucumber
1 tbsp rice vinegar
150g Basmati Rice
400g Lean Minced Beef
3 Garlic Cloves
1 thumb sized piece of Fresh Root Ginger
4 Spring Onions
2 tbsp Honey
120g Baby Leaf Spinach
1 tbsp Toasted Sesame Oil
4 large Free Range Eggs
6 tbsp Sweet Chilli Sauce
8 tbsp Soy Sauce
2 tsp Smoked Chipotle Sauce


1 . Roughly chop the cucumber into large, bite-sized pieces. Combine the in a medium bowl with a generous pinch of salt and set aside.

2 . Add the basmati rice to a pot of boiling water with a small know of butter and a good pinch of salt. Bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.

3 . Meanwhile, peel and finely chop or grate the garlic. Peel and finely chop the ginger. Trim, then slice the spring onions finely.

4 . Heat a large, frying pan over a medium heat. Once hot, add the beef mince and cook for 3-5 min, breaking it up with a wooden spoon as you go. Once browned, add the chopped garlic, ginger and spring onion and cook for 1-2 min or until fragrant.  Add the soy sauce and honey and cook for 1 min further.

5 . Boil a kettle, then add the spinach to a sieve and pour over the boiled water so that it starts to wilt. Rinse the wilted spinach under cold water, give it a good squeeze, transfer it to a bowl and dress it with the toasted sesame oil. Drain any excess water from the smashed cucumber, then mix the cucumber with the rice vinegar.

6. Transfer the mince to a bowl and return the pan (no need to wash it!) to a medium heat with a drizzle of vegetable oil. Once hot, crack the eggs into the pan. Cover and cook for 3 min or until they're done to your liking.

7. Meanwhile, combine the chipotle sauce and sweet chilli sauce, a squeeze of tomato puree and a splash of water in a small bowl.

8 . Divide the rice between bowls and arrange the mince, smashed cucumber and wilted spinach on top.

9 . Finish with a fried egg and a drizzle of the chilli sauce

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Photos: © Taste Today