Have you ever tried Bibimbap?

It's a delicious Korean dish made with mixed rice and seasoned vegetables topped with grilled beef — a perfect recipe to serve for dinner!

Servings = 1


  • 1 Cup of water

  • 3/4 Cup of cooked rice

  • 1/4 Cup cooked of bulgogi (grilled marinated beef) with sliced almonds

  • 4 Tsp of chopped garlic stem

  • 2 Tbsp of mu namul (shredded, white Korean radish)

  • 1 Tbsp of gochujang (a savory and pungent Korean condiment made from red chili)

  • 3/4 Tbsp of chwi namul (leafy vegetables)

  • 1/4 Tbsp sukju namul (mung bean sprouts)

  • 1/4 Tbsp sigeumchi namul (spinach)

  • A pinch of salt

  • A drizzle of cooking oil

Stir-Fried Vegetable Ingredients:

  • 2 3/4 Tbsp of sliced onion

  • 1 1/2 Tbsp (4 pieces) of dried shiitake mushrooms

  • 1 Tsp of cooking oil

  • 2-3 Drops of sesame oil

  • A pinch of sea salt


  • Trim off the hard end of the garlic stem and cut into 1 inch-long pieces.

  • Parboil the garlic stem in boiling water with salt for 30 seconds. (Tip: Do not cool the boiled garlic stem in cold water.)

  • Add cooking oil to a pre-heated pan and sauté the garlic stem for 30 seconds with a pinch
    of salt.

  • To make the stir-fried vegetables, soak the dried shiitake mushrooms in
    lukewarm water until they soften.

  • Remove the stalks and slice into thin pieces.

  • Slice the onion into thin pieces.

  • In an oil coated pan, sauté the onion with salt until it turns transparent.

  • Empty the onion on a plate and in the same pan sauté the mushroom with salt.

  • When the mushrooms and onion have cooled, lightly toss with sesame oil.

  • Next put the rice in a wide bowl and top with the garlic stem, sukju namul, sigeumchi namul,
    chwi namul, mu namul and mix in the stir-fried vegetables.

  • Top with cooked bulgogi and sliced almonds. Serve with gochujang sauce.