Home made Bibimbap

To be honest – i am not fond of eating vegetables and people close to me knew that  I maybe eating only less than 5. But when I visited Korea in 2010 with my sister – she pushed me to try Bibimbap which is very popular dish in Korea. At first I was hesitant because obviously its a bowl full of vegetables 🙂 but after experiencing the authentic taste of all the mixed vegetable and sauces – it became one of my favorite dishes. In the UAE where i am currently residing, there are only a few Korean restaurants and it is a bit pricey. To be able to satisfy my cravings but at the same time not screw up our budget – i decided to go online and check how it is done. I came across one famous korean food blogger Maangchi and i loved how she makes it look easy to prepare. I wasn’t able to find all the ingredients she mentioned but still me and my family loved the finished product 🙂 Feel free to check her youtube channel and website (www.maangchi.com) to see more of her recipes.

If you like to try doing it yourself at the comfort of your own kitchen – below are the ingredients and cooking instructions. Enjoy!


  • cooked rice
  • spinach
  • 1 large carrot
  • 1 large zucchini
  • 1 cucumber
  • green onions, chopped
  • ½ pound beef
  • shiitake mushroom
  • egg
  • salt
  • garlic
  • soy sauce
  • vegetable oil
  • sesame oil
  • sesame seeds
  • honey (or sugar)
  • Korean hot pepper paste


  1. Cut the beef into matchsticks and mix it with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons sesame oil, and 1 teaspoon sesame seeds. Cover with clingwrap and keep in the fridge until ready to cook.
  2. Cut the shiitake mushroom in thin slices and put 1 tablespoon of sesame oil and 1 tablespoon of soysauce. Sprinkle it sesame seed and let it sit for a while until ready to cook.
  3. Blanch the spinach for 1-2 minutes and wash with cold water and squeeze out excess water by hand
  4. Cut up the blanched spinach and place it in a bowl. Mix it with 1 teaspoon crushed , 1 teaspoon sesame oil,  1 teaspoon sesame seeds and ½ teaspoon salt. Mix them together and cover with clingwrap and set aside while you prepare the other veggies.
  5. Cut the carrot into matchsticks and put it in a bowl – sprinkled with pinch of salt and leave it for about 5-10 minutes and squeeze out excess water.
  6. Cut the zucchini into matchsticks and mix with ½ teaspoon salt.
  7. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon salt.

Cooking Time!

  1. Heat up a pan over medium high heat. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter and clean the pan with wet paper towel or wash it.
  2. Sauté the cucumber with ½ teaspoon minced garlic and a few drops of sesame oil for 30 seconds. Put it on the platter. Clean the pan.
  3. Squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté it with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.
  4. Heat up the pan. Add a few drops of cooking oil. Stir the shiitake mushrooms until cooked. you can add soysauce and sesame oil as you cook. Put it on the platter.
  5. Heat up the pan. Add a few drops of cooking oil. Cook the marinated beef until desired (medium or well).
  6. Fry some sunny side up eggs. Put it on the platter.


  1. You can serve it in a korean stone bowl or a regular bowl. Put some rice on the bowl. On top of the rice -arrange the vegetables, mushroom and beef. Put a tablespoon of Korean pepper paste and top it with sunny side up egg and sprinkle with sesame seeds. Drizzle with sesame oil to taste.
  2. Gently mix everything together in the bowl with your spoon. Enjoy.

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