Category Archives: Korea


Literally ‘mixed rice’, is a popular and popularised Korean staple with countless variations. It is a bit elaborate to prepare, but could easily be scaled up to serve a banquet. Serves 4.

3 c short grain Japanese sticky rice, cook in a rice cooker with a little less water than usual

1 tb tamari
2 tsp honey
2 tsp sesame oil
1 tb rice wine
1 tb minced spring onion
1 clove garlic, minced
200 g beef rump or sirloin, cut into thin strips across the grain, no more than 50 mm long

4 tb gochujang (Koren red chilli paste)
2 tb miso paste
1 tb honey
1 tb sesame oil
1 tb rice vinegar
1 clove garlic, minced
small knob ginger, minced
1 tb sake

garlic, minced
ginger, minced
sesame oil
2 carrots, julienned
2 courgette, julienned
25g dried shittake mushrooms, soaked and thinly sliced

1 daikon radish, julienned
1 small cucumber, cut in half and thinly sliced
1 tb rice vinegar
kimchi (Korean pickled cabbage), if you have some

400 g bean sprouts
1 bunch spinach

4 eggs

spring onion, finely chopped
black sesame seeds
mayonnaise (optional)


Combine first 6 ingredients and marinate the beef in this for at least 20 minutes.

Mix the next 9 ingredients for the gochujang sauce. Add water to adjust the texture and fieriness to your taste and to the characteristics of the gochujang you start with. The sauce packs a wallop.

Separately saute the carrot, courgette, shittake each in the oil with a dash of sesame oil, 1 tsp of garlic 1/2 tsp of ginger. Season and set aside.

Quick-pickle the diakon. Add the vinegar and some salt to the cucumber,

Lightly blanch the bean sprouts and spinach separately. Squeeze the excess water out of the spinach. Lightly season and add a little sesame oil, set aside.

Stir fry the beef in some peanut oil over high heat until just done, shake off excess liquid and set aside. Fry the eggs in oil, sunny side up.

Assemble the bibimbap in hearty bowls, one per person:
make a bed of warm rice, put the egg on top in the middle and place portions of the beef and vegetables around it. The idea is to have a satisfying arrangement of 5 colours (red/orange, green, black/dark, yellow, white). Garnish with the spring onion and sesame seeds. Serve the gochujang sauce in a bowl for eaters to spoon over. Korean dishes, like their Japanese cousins, often add mayonnaise for a creamy counterpoint; you could try that too. To eat, give the whole bowl a good stir and pile in. The goal is a vivid ensemble of textures and flavours, with a common note of sesame. You can omit the meat for vegetarian if you like, or add fried tofu.