Brown rice bibimbap

Brown rice bibimbap

The Art Of The Larder
Mike Lusmore

A traditional Korean rice dish, bibimbap means ‘mixed rice’ and typically includes a mixture of sautéed vegetables, often a fried egg, and/or some fried meat. Gochujang is a spicy fermented chilli and red pepper paste that will keep in the fridge for up to a year, but if you can’t get hold of any, use chilli sauce. Very little beats the furious enjoyment of a bibimbap table cluttered with different dishes, everyone digging deep to embellish their own rice bowl.


Quantity Ingredient
5 teaspoons vegetable oil
250g beansprouts
150g green or white cabbage, shredded
2 large carrots, peeled and very thinly sliced lengthways
300g mushrooms, stemmed and thinly sliced
3 garlic cloves, finely chopped
400g beef or pork mince
5cm fresh ginger, very finely chopped
1 garlic cloves, very finely chopped
650g short-grain brown rice, cooked as per packet instructions, warm

To serve

Quantity Ingredient
1/2 a bunch spring onions, thinly sliced, for garnish
3 tablespoons sesame oil
1 tablespoon sesame seeds
4 fried eggs, (optional)
gochujang (korean red chilli paste)
or Chilli oil
or sriracha
cucumber batons


  1. Preheat a wok on a high heat and warm 1 tablespoon of the oil. Add the beansprouts and cook for 1 minute, until just wilted. Season lightly with salt, then transfer to a bowl and wipe out the wok with some kitchen paper.
  2. Repeat with the cabbage, cooking it for 2–3 minutes. Season lightly with salt and reserve in a bowl or on a plate. Use a little more oil as needed throughout this process.
  3. Repeat with the carrots and reserve.
  4. Finally repeat with the mushrooms, adding the garlic and cooking until the mushrooms have released all their liquid, then continue to cook until the mushrooms are dry. Transfer to a bowl or plate.
  5. If you want to include the fried meat, fry the mince in a little oil in the hot wok (like the vegetables), along with the very finely chopped fresh ginger and garlic. Cook until any liquid evaporates. Reserve in a bowl.
  6. Wipe out the wok and reheat with the remaining oil until hot, then add the cooked warm rice and gently press it down with a spatula. Cook over a moderate heat, without stirring, until the rice is crisp beneath – this should take about 3–4 minutes. Give it a quick stir through and leave to fry for 1 or 2 minutes more before removing from the heat.
  7. Turn the rice out on to a large plate and serve at the table with as many additional dishes as you can muster. More the merrier!
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