Korean Beef and Vegetable Bibimbap

Aussiebeef.com.au guest Chef Ben Warriner demonstrates a great recipe to get the kids involved in the kitchen – a super quick and tasty Korean bibimbap dish using Australian beef mince.

Beef is a nutritious way to ensure your children get the right nutrients to provide energy for their active bodies, aid in brain development and support a healthy immune system


Korean Beef and Vegetable Bibimbap


Serves 4-6
Great easy meal to use up mince from the freezer

  • Beef mince 1 kg
  • Garlic 2 cloves
  • Soy sauce 50 mL
  • Fish sauce 15 mL
  • Sesame oil 30 mL
  • Szechuan pepper (ground) 2 good pinches


  • Gochujang 200g
  • Sesame oil 40ml
  • Toasted white sesame seeds 2 good pinches
  • Apple cider vinegar 90ml
  • Water added to loosen consistency


  • Brown rice 300g dry weight


  • Carrots 2
  • Swiss brown mushroom 250g
  • Beansprouts 2 good handfuls
  • Kale 1/2 bunch (just the leaves)
  • Feel free to use up any veggies you have as well


  • Finely sliced nori seaweed and spring onion to garnish.


  • Add some delicious kimchi if you have it and like it.


  • 1 egg per person
  • knob of butter


Cook rice in double the quantity of water and a splash of soy sauce.

TIP add delicious nutty flavour by “dry frying” your rice for a minute or 2 to brown slightly in the pan before adding water. Be careful as water will spit when you add it.

Marinate beef with garlic, soy, fish sauce, sesame oil and Szechuan pepper. Refrigerate at least 15 minutes.

Make sauce by mixing all ingredients and adding water to thick sauce consistency.

Finely slice mushrooms, roughly chop kale and julienne carrot using julienne peeler (or
finely slice).

TIP: keep carrot centres to use as veggie sticks with dip as a snack.

Prepare wok over high heat, add a splash of grapeseed oil and sauté each vegetable
separately for a few seconds till just softened. Set aside separately.

Let wok come up to high temperature again and add another splash of grapeseed oil,
then beef mince. Be careful of splashing oil. Work with a pair of chopsticks or wooden
spoon to separate any clumps that form. Keep heat high to avoid beef stewing in juices.

Place beef aside, turn heat to medium and add butter then crack in 1 egg. Meanwhile
arrange cooked ingredients in first bowl, piling some of each in a circle around the dish.
When the egg is cooked slide it (and all the butter) into the centre of the bowl.

Repeat with remaining eggs and bowls for each person.

Garnish with gochujang sauce, spring onion and nori.