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Bibimbap with Korean Grains

Bibimbap with Korean Grains

Whether you can pronounce the name or not, you’re going to be making this dish over and over again. Full of protein and all-important flavour, these bowls are the Friday fake away of dreams.


  • Serves 2

  • 30 minutes

  • 2 pans

  • Proficient

Zingy Korean-Style Grains


  • 250g Merchant Gourmet Korean Flavoured Grains
  • 2 thin beef steaks
  • 2 tsp dark soy sauce, plus extra to serve
  • 1/2 courgette, cut into thin strips
  • 1/2 carrot, cut into thin strips
  • 50g bean sprouts
  • 50g spinach
  • 3 tbsp sesame oil
  • 2 eggs

For the sauce

  • 2 tbsp gochujang paste (or 4 tsp sriracha + 2 tsp white miso paste, mixed)
  • 2 tsp cider vinegar
  • 4 tsp light soy sauce


  1. Cut your beef into thin strips and place in a bowl with the soy sauce and leave to marinate whilst you prepare your vegetables
  2. Add 1 tbsp of sesame oil to a wok, add your courgette and stir fry for roughly 3 minutes until slightly softened and then remove from the wok and place to one side
  3. Repeat step 2 with your carrot and bean sprouts, stir frying them separately for a few minutes until softened and then put to one side
  4. Now add your spinach to the pan and stir fry until just wilted
  5. Fry your eggs in a little more oil, ensuring the yolk is still runny and again put to one side
  6. Remove your beef strips from the soy sauce and fry quickly on a high heat until browned
  7. Heat the Korean Flavoured Grains according to instructions on the back of the pouch and serve between two bowls
  8. Add your fried eggs to the middle of the bowls and add your vegetables and steak around the outside, leaving just the egg yolk of the egg showing
  9. Finally serve with the spring onion and sesame seeds and drizzle over the sauce

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