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Bibimbap (Korean Stone Pot Rice Bowl)

Bibimbap means 'mixed rice' and it is comprised of rice topped with vegetables, sauce (e.g. gochujang, a korean red pepper paste, and often meat and/or an egg.

  • 31 - 60 Minutes
  • 4




  • 500g Tilda Premium USA Long Grain Rice
  • 30g each bean sprouts, carrot, cucumber and shitake mushroom, shredded
  • 50g spinach
  • 50g beef, sliced
  • Seasonings:
  • 3 tbsp concentrated Korean broth
  • 2 tbsp sesame oil
  • 2 tsp sesame seed to serve

How to make Bibimbap (Korean Stone Pot Rice Bowl)

  1. Cook rice following the instructions on the bag.

  2. Stir fry the carrots, with a bit of salt and sesame oil, until soft.

  3. Season the cucumber with a bit of salt and sesame oil and mix well.

  4. Cook bean sprouts in boiling water for a minute. Drain well and mix with a bit of salt and sesame oil.

  5. Stir fry the shitake mushrooms with soy sauce for 1-2 minutes, set aside

  6. Stir fry the spinach with a bit of salt until soft, set aside

  7. Fry egg until half done, and then set aside

  8. Stir fry the beef in medium heat with Korean broth and 2 tbsp of water until sauce thickened.

  9. Coat the stone pot with sesame oil, add rice and heat pot on low heat for 3-4 minutes. Then cover the rice with all the ingredients and cook until rice at the bottom of the pot is nicely browned without the lid.