Bibimbap is Korea’s most popular dish. Made with cooked rice and an assortment of vegetables and an egg, all stirred together just before eating.

30 minutes. A flavorsome, healthful bowl of colour, textures, and flavours.

Serves 2.


1 cup long grain rice
10 Mushrooms
1 carrot
50g baby spinach
1 brown onion
2 garlic cloves
2 free range eggs
2 tablespoons soy sauce
1 tablespoon sesame oil
1 long red chilli

Cook rice
Using absorption method, cook the rice. Place the rice in a small saucepan with 2 cups of cold water. Bring to the boil until the water has completely absorbed. Cover pot, remove from heat and set aside for minimum of 15 minutes.

Prepare vegetables & sauce
While rice is cooking, fill a kettle with water and boil. Crush garlic. Cut mushrooms into quarters. Peel and thinly slice the onion. Finely chop chilli. Grate carrot. In a bowl combine soy sauce, sesame oil, crushed garlic and chilli (optional / to your taste). Mix well.

Cook veg
Heat a non-stick fry pan with drizzle of olive oil on a medium to high heat. Add mushrooms and onion. Sauté for 1 minute then add ¾ of pre mixed sauce. Stir-fry for a further 2 minutes. Remove from pan and cover with foil to keep hot. Place pan back on the heat. Add spinach, remaining sauce mix and a tablespoon of water. Sauté until the spinach has wilted.

To serve
Place rice at the base of a bowl then place the spinach, mushrooms and carrot separately, creating sections within the bowl. Top with the yolk of an egg. Mix well and serve hot.

About The Cook’s Grocer

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.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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February 01, 2017 by Timothy Ryder
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