Korean Bibimbap with Instant Kimchi – Quick, Fast and Spicy

Making Bibimbap for over a dozen people can be challenging, and to make it from scratch in front of everyone within 45 minutes was a double whammy. The secret lay in prepping everything and whilst I don’t have the full plate in the picture (the food disappeared so fast that it was impossible to take a full picture), all I can say is that it was worth the effort.

Korean Bibimbap
Korean Bibimbap


Not the most authentic versions, but it has a fantastic flavour and its ready within minutes, without compromising on the taste.

Instant Kimchi
Instant Kimchi

(This is all that I could scrape off the bottom of the pan to take a pic)

1 Diakon, julienned
1 Chinese Cabbage, shredded
1 Sweet White Onion, thinly sliced
4-6 tbsp Chilli Garlic Sauce
1 tbsp Fish Sauce
5 cloves of Garlic, finely chopped
2 tbsp Grapeseed oil
3 tbsp Rice Vinegar
2 tsp Sriracha Sauce
Salt and White Pepper to taste

Heat the oil in a large wide pan, and saute the garlic, just enough to soften them a little. Add the onions and the diakon. Saute these until the onions are translucent before adding the cabbage. Keep stirring until the cabbage reduces down and add all the remaining ingredients (reserve the salt and white pepper till the end).

Cook until the excess water at the bottom of the pan has evaporated and taste the Kimchi before adding the salt and white pepper – since Fish sauce and the chilli garlic sauce both have quite a bit of salt already in them.

I served mine within minutes of preparing the dish, and it tasted really good! The Diakon helps give it the ‘sour fermented’ taste that it normally needs.


Korean bibimbap is a delicious melange of spicy, salty and sour. It’s normally made with white rice but it is just as tasty with brown rice. This is a recipe that I have adapted from the Presidents Choice Recipes, and my version is just that tad bit more spicier and ‘garlickier’.


4 cups Instant Brown Rice, cooked

3 tbsp Soy Sauce
2 tbsp Rice Wine Vinegar
3 tsp Sesame Oil
1 tbsp Sriracha Sauce
2 tsp Sugar
1 tbsp Chilli Garlic Sauce

2 tbsp Grapeseed Oil
2 tbsp Garlic, minced
5-7 cloves Garlic, finely chopped
1 tsp Hot pepper Flakes

2 cups Mushrooms (I used a mix of Shiitake and Creminis), sliced
2 cups Carrots, sliced in half moons to match the cucumbers
2 cups Cucumbers, seeds removed and cut in half moons
2 tbsp Roasted Black Sesame Seeds
Salt and Black Pepper to taste

Mix together the sauce ingredients with 1/2 cup of water and set aside.

In large nonstick frying pan, heat the Grapeseed oil over medium-high heat. Saute the chopped garlic for about a minute before adding the minced garlic. Add the mushrooms and saute them until they have softened before adding the hot pepper flakes.

Add the cooked rice, about a cup at a time, stirring them well in with the mushrooms before adding the rest of the rice. Add 2/3rds of the reserved sauce and cook for a minute or so until the water evaporates and everything has combined really well. Take it off the heat and cover the pan until ready to serve.

Combine the cucumbers and carrots in a bowl, adding the remaining sauce onto these along with a nice sprinkling of the pre-roasted Black Sesame Seeds. Set aside until ready to serve.


Yes, I cheated. It was the only way to give everyone a fried egg that was nice and hot and at the same time. I greased a muffin tray really well and broke the egg individually into each section. Baked in a preheated oven at 375F for 7 minutes. Sprinkled them with some chilli flakes and returned them back in the oven for another 2 minutes. Perfect Fried Eggs in the muffin tray!

Brown Rice Bibimbap and Baked eggs
Brown Rice Bibimbap and Baked eggs


1 bag of Bok Choy – thinly sliced (to facilitate fast cooking)
2 shallots – finely chopped
2 inch piece of ginger – finely chopped
5 cloves of garlic – finely chopped
1 tbsp Grapeseed Oil
3 tbsp Butter (don’t ask – it works!)
Salt and Pepper

Heat oil in a Wok – saute the ginger until softened before adding the shallots and the garlic. Cook until shallots are translucent and add the Bok Choy. As it cooks down, add the butter and cook until any water at the base of the pan has evaporated. Set aside until ready to serve.

I was planning on sprinkling some roasted White Sesame seeds on it before serving, but it slipped my mind at the last minute. Will try that next time…

Stir fried Bok Choy with ginger
Stir fried Bok Choy with ginger


Add these to the Bibimbap platter – with some extra sauce drizzled on top.


A few Lobster Crackers on the platter made it complete…..


10 thoughts on “Korean Bibimbap with Instant Kimchi – Quick, Fast and Spicy

  1. As my Texan mom would say, “You flung a cravin’ on me!” Korean food is one of my favourite cuisines but I haven’t yet attempted to make it on my own. These recipes look easy enough to try!

    1. I love that Texan saying! I was a little intimidated by Korean cooking too but as my mom would say, I just held the Bull by its horns and tried it. It is easy and I have been making a lot more Korean food since. Hope you get to try it soon! Thank you 🙂

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