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Bibimbap - the CIMK Version

The recipe here is merely a loose suggestion - you can change the ingredients and/or their quantities as per your preference.
Course Main Course
Cuisine Korean, Korean-ish
Servings 4



  • 2 chicken breasts Or use any other meat, seafood/fish, paneer, tofu or beans
  • 2 tsp light soy sauce
  • 2 tsp gochujang use sweet chilli sauce or sriracha if unavailable


  • 250 g cooked spinach squeeze as much liquid out as possible
  • 2 cloves garlic sliced
  • 0-1 tsp chilli flakes

Other vegetables

  • 2 carrots, peeled and cut into 1½" matchsticks
  • 2 courgettes/zucchini, cut into 1½" matchsticks
  • 1 red pepper, sliced
  • 1 cup edamame
  • 6" piece cucumber thinly sliced
  • 1/2 cup finely julienned red cabbage
  • oil, light soy sauce, toasted sesame oil as required
  • chopped spring onions, sesame seeds for garnish


  • 4 large eggs
  • 4 - 6 cups cooked rice We like jasmine or sushi rice
  • gochujang, kimchi, sriracha, chilli oil as condiments



  • Split the chicken breasts in halves horizontally. Combine the soy sauce and gochujang and coat the chicken with it. Set aside for a few minutes, then grill. Cut into strips.


  • Heat a tbsp of oil in a frying pan, then add the garlic. Stir-fry for about a minute until the garlic goes golden, then add the spinach and a pinch of salt. Fry until the mixture is dry, sprinkle with chilli flakes and set aside.

Other vegetables:

  • Separately saute the carrots, courgettes, red pepper and edamame in some oil until tender crisp and season with salt or soy sauce.


  • Fry the eggs sunny side up. Divide the rice into bowls, then top with the raw and cooked vegetables. Top with the egg, garnish and serve with the condiments.
  • To eat, you mix everything together (with a spoon, not chopsticks) so the egg coats all the ingredients. This is the proper way to eat a Bibimbap, as it literally means 'Mixed Rice'.
Keyword bibimbap, chicken, chilli, egg, gochujang, korean, rice, sesame, vegetables