From the Korean word for “mixed meal” bibimbap is a complete meal in a bowl. A combination of vegetables, rice and meat, it’s topped with a soft egg and mixed together before eaten. 






Skill level

Average: 3.3 (23 votes)


  • 2 tsp soybean or vegetable oil
  • 4 eggs
  • 300 g (1⅓ cups) medium-grain rice, cooked
  • 40 g (½ cup) soybean or bean sprouts
  • 1 carrot, cut into julienne
  • pan-fried namul (see Note) (seasoned sliced vegetables), spring onion lengths and gochujang (see Note) (Korean hot pepper paste), to serve

Soy beef

  • 1 tsp sesame oil
  • 100 g beef fillet, thinly sliced
  • 2 tsp soy sauce
  • 1 tsp sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink Red Hill Brewery Wheat Beer ($25, sixpack).

To make soy beef, heat sesame oil in a frying pan over high heat. Add beef and cook, stirring, for 2 minutes or until browned. Add soy sauce and sesame seeds, and cook for a further 30 seconds or until well combined. Set aside.

Heat oil in a large frying pan over medium heat. Break eggs into pan, keeping each separate, and cook for 2 minutes or until starting to set. Reduce heat to low, cover and cook for a further minute or until cooked to your liking.

Divide rice among 4 bowls and top with sprouts, carrot, namul, spring onions, beef and fried egg. Serve with a little gochujang.



• Namul, available from Korean food shops, are pre-packed seasoned vegetables. Alternatively, pan-fry a selection of thinly sliced vegetables, such as zucchinis and mushrooms, in sesame oil.
• Gochujang is available from Korean food shops and selected Asian food shops. Look for the picture of bibimbap on the label.


As seen in Feast magazine, Feb 2012, Issue 6.

Photography by John Laurie.