For the meat and meat


Oounces beef mince                                         100g

Sugar – preferably brown sugar                          1 tsp

Minced garlic                                                    1/4 tsp

Sesame oil                                                        1 Tbsp

Soy sauce                                                        1 Tbsp



Vegetables and other


Mildly seasoned spinach                                   250g

Steamed rice                                                     3 to 4 serving portions

Eggs                                                                3 or 4

Fine sea salt                                                     1/2 tsp

Carrots                                                             120g

Mildly seasoned bean sprouts                           350g

Shiitake mushroom                                            100g

Korean seasoned seaweed, shredded



For the sauce


Roasted sesame seeds                                     1 Tbsp

Sugar                                                               1 Tbsp

Gochujang                                                        2 Tbsp

Vinegar – I used apple vinegar                           1 tsp

Water                                                                1 Tbsp

Minced garlic                                                    1 tsp



A stone bowl is also needed for preparation and presentation.




1.Add in the meat with the marinade into a bowl. Cover the bowl and leave it in the fridge for about an hour.  Into a wok, add some cooking oil and cook the meat on medium-high to high heat turning it occasionally till it is thoroughly cooked. (It might take up to 3-5 minutes)

On to a separate pan, add zucchini, carrots and mushrooms and saute the ingredients. season them lightly with fine sea salt.

Onto a bowl, add the bibimbap sauce ingredients mix well and set it aside.

Pan-fry the eggs per your preference and set them aside.


  1. Add the stone bowl into a preheated oven which has been kept inside an oven at 220C for 10 minutes. Leave the bowl for 10 minutes. After 10 minutes carefully remove the bowl from the oven and drop in some sesame oil and brush it within the interior surface of the bowl. After that, assemble your bibimbap ingredients inside the hot stone bowl immediately. The ingredients should be placed in the following manner – the rice should be added at first and you will also have to flatten it. On top of the rice, place the meat, vegetables, and then the fried egg on top. Once you have placed all the ingredients into the bowl, transfer the stone bowl on to the stove and cook it for 3-6 minutes over very low heat. Remove the bowl from the heat once you start the noise of the rice crackling.


  1. serve the dish with the sauce and Pour it into the hot stone bowl and mix all the ingredients well before you enjoy it. Bear in mind that the dish tastes best when it is served in the hot bowl and that too while it is hot.

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