These Korean rice bowls tick all the boxes. Versatile, simple, healthy and flavour filled. In Korean, ‘Bibim’ translates to mixed and ‘bap’ to cooked rice, and refers to the custom of mixing everything together before eating.








For the steak

  • 40g flank steak
  • 60ml low salt soy sauce
  • 20ml rice vinegar
  • 1 tablespoon brown sugar
  • 10ml toasted sesame oil
  • 2cm ginger piece, grated
  • 3 garlic cloves, finely chopped
  • 20ml vegetable oil

For the mushrooms

  • 1 cinnamon stick
  • 2 star anise
  • 40ml soy sauce
  • 20g shitake mushrooms
  • 150ml rice vinegar

For the carrots

  • 40ml rice vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 2 carrots, julienned

For assembly

  • 4 cups steamed medium grain rice
  • ½ daikon, julienned (should yield approx. 2 cups)
  • 2 cups bean sprouts, blanched
  • 8 radishes, thinly sliced
  • 4 eggs, fried in 1 tablespoon vegetable oil
  • 2 shallots, thinly sliced
  • 1 tablespoon sesame seeds

For the gochujang sauce

  • 75g gochujang 
  • 40ml soy sauce 
  • 40ml rice wine vinegar
  • 30ml mirin
  • 2 teaspoons sugar
  • 2 garlic cloves, minced


1. To prepare the steak

Pat the steak dry with a paper towel and trim if required. In a shallow lidded dish mix the soy sauce, vinegar, brown sugar, sesame oil, ginger and garlic. Add the steak, turning to coat completely in the marinade. Cover and refrigerate for 2 hours (up to overnight). Bring to room temperature before cooking.

2. To prepare the mushrooms

Bring a small saucepan of water to the boil and add the cinnamon, star anise and soy sauce, reduce to a simmer. Add the mushrooms and simmer for 5 minutes. Remove from the heat and stir in the vinegar. Cover, and leave to cool. Once cooled completely, strain, cover and store in the fridge until needed.

3. To make the carrots

In a small bowl add the vinegar, sugar and salt. Mix until the sugar and salt have dissolved. Add the carrots, toss well to coat. Set aside for 15 minutes.

4. To cook the steak

Heat a griddle or cast-iron pan until smoking hot. Remove the steak from the marinade and shake gently to remove the excess. Add the oil, then the beef, cooking for 2 minutes each side. Set aside to rest for 5-10 minutes. Thinly slice the steak across the grain.

4. To assemble

Divide the ingredients between 4 bowls starting with the rice. Top with 2-3 mushrooms, a handful of carrot, daikon, bean sprouts, radish, steak, and fried egg. Sprinkle with sesame seeds and scatter over the shallots. Serve with the gochujang sauce.

Featured in Summer 23/24

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