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Korean-style rice bowl

Serves   4
Prep time: 15 mins
Cooking time: 25 mins

Korean inspired, a Bibimbap-style rice bowl is traditionally served in a hot stone bowl and topped with seasoned meat and a combination of fresh and cooked veges.

Bibimbap - Korean style rice bowl




Note if you are following the Spring meal planner, cook 600g rice to share with the egg fried rice recipe

  • 400g beef schnitzel, sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 2 teaspoons sugar
  • 2 cloves garlic, grated or 1 teaspoon crushed garlic
  • ½ teaspoon ground pepper or a generous amount of cracked pepper
  • 300g medium grain rice *see note in the cooking tips above
  • 1 tablespoon oil
  • 250g mushrooms*
  • 100g bean sprouts* or other sprouts
  • 2 large carrots*, sliced into matchsticks
  • 400g frozen spinach*, defrosted
  • 150g (1 cup) frozen green peas*
  • ½ bunch spring onions*, sliced thinly with the green and white part separated
  • ½ teaspoon sesame oil (optional)
  • Salt, to taste


  1. Combine beef with soy sauce, vinegar, sugar, garlic, and pepper in a bowl and let it sit for at least 5 minutes.
  2. Cook rice according to package instructions.
  3. Heat oil in a frying pan on the stove over high heat, fry beef in batches and set aside. 
  4. Cook mushrooms, bean sprouts, carrots, spinach, peas, and the white part of the spring onion in the same pan. Once cooked add sesame oil if using and salt, to taste. Set aside.
  5. To serve, scoop half the rice into bowls and top with cooked beef and veges, ending with a generous sprinkle of the remaining green parts of the spring onions. 

Cooking tips: 

This recipe cooks double the amount of rice needed for this meal, cool the rice you don’t eat and place in the fridge and use the remaining rice to make the Friday night egg fried rice

Bibimbap is also commonly served with a fried egg on top – if desired you can add this to your meal. 

Adapt it:

Use brown rice instead of white to add more fibre to this meal.

The beef can be swapped for chicken, pork, lamb, fish, tofu, tempeh or another plant-based protein alternative.

Mix up the veges if you like based on whatever you enjoy the most.

Kid-friendly alternatives: 

Avoid adding extra salt and use reduced salt soy sauce


• Eat for lunch the next day.