Bipimbap is to Korea what the green curry is to Thailand. Bipimbap translates as mixed rice and assorted vegetables. It's that simple! The dish has endless variations and is a perfect, fast nourishing meal. Bipimbap is often served with gochujang (a spicy chilli paste) or doenjang (a fermented soybean paste)  At home I'll use a variety of different super market spicy sauces such as sriracha. 

This is how I make my Bipimbap. I purposely haven't included any measurements. Just make as little or as much as you like.



1 teaspoon of coconut oil. 

White rice.


Bean Sprouts.

Kimchi (click here to learn how to make kimchi)


Spicy chilli sauce 


Wash the rice or better still soak it in cold water overnight. 

Add the rice to a pan with water and bring to the boil. Allow the rice to simmer until cooked which usually takes 15 mins. 

While the rice is cooking heat a wok with a teaspoon of coconut oil. Add the spinach and mushrooms. Try to keep them separate in the wok.

The spinach and mushrooms cook quickly so once they are done to your taste take them out and add the beansprouts.

Once the veg and rice is cooked serve in a bowl with some kimchi and spicy sauce.

If you are not following a plant based diet you may want to add a fried egg on top of the bibimbap?

Enjoy and let me know in the comments section below if you have a preferred combination of veg and sauce