A traditional Korean dish, bibimbap is a mixed rice bowl and typically includes sautéed vegetables and often a fried egg or meat. This recipe takes a healthy approach using brown rice and a mix of colourful summer vegetables. 

30 Minutes. A bowl of pure goodness. 

Serves 2


300g Button mushrooms
2 Bulbs bok choy
1 Carrot
1 Corn cob
1 Brown onion
1.5 tablespoon Soy sauce
1 tablespoon Kecap manis
1 tablespoon Sesame oil
2 tablespoons Mixed sesame seeds
1 cup Brown rice
1 Garlic clove

Cook rice
Add rice and 2 cups of tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover. Simmer for 25 minutes or until all the water has been absorbed. Remove from heat, cover and let stand for minimum 10 minutes.

Prepare veg
Bring a pot of salted water to boil. Grate the carrot. Peel and finely slice the onion. Quarter and finely slice the bok choy. Crush the garlic. Quarter the mushrooms. Remove husks of corn. Once water is boiling, cook corn for 6 minutes then drain. Cut off kernels and set aside.

Cook mushrooms & bok choy
Bring a fry pan to a high heat with a drizzle of olive oil. Add onion and stir-fry for 1 minute. Add the mushrooms and stir-fry for 4 – 5 minutes. Add sauce and stir to combine. Remove from pan. Wipe pan clean then bring to medium heat with a drizzle of olive oil. Stir-fry the bok choy for 30 seconds then add the garlic and season with salt. Cook for a further 30 seconds then remove form heat.

Make bibimbap & serve
Portion rice into bowls. Arrange each element of the dish into even sections on the rice. Finish with sesame seeds. Mix well before eating.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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January 25, 2018 by Timothy Ryder
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