Make your own bibimbap in 15 mn


The Korean national dish is creating the buzz in Paris: a warm bowl in which one finds rice, meat, vegetables and an egg, all to be mixed up and enjoyed piping hot… While friendly restaurants offer delicious bibimbaps, in fact its recipe turns out to be rather easy to reproduce. Proof in 15 minutes flat...

Preparation: 15 min

Cooking: 20 min

For 4 persons


For the marinade : mix the teriyaki sauce with the sugar, sesame oil, garlic and fresh crushed ginger.

Mince very finely the rump steak in petals, then place in a bowl. Pour the marinade on top and allow to sit for 20’ in the icebox.

Rinse the rice several times then cook for 12’ in a pot of boiling salt water. Drain and set aside in a warm place.

Wash the vegetables. Peel the carrots then slice in a julienne. Do the same thing for the courgette, keeping the skin.
Pan fry the julienne of vegetables and the spinach sprouts with 2 tablespoons of oil during 2’. Set aside.

Add a little olive oil and quickly cook the minced meat.

Heat a small pan with a nut of water then break 4 eggs inside. Allow to cook for 5’ while delicately spreading the white with a spatula.

Pour the rice in 4 bowls, place the vegetables and the meat. Place the sunny side eggs on top, sprinkle with sesame seeds and present nice and warm with the soya sauce.
Serve immediately.

More infos on lesoeufs.fr.


Also discover how to make a bibimbap at home.

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- 4 large eggs

- 320 g of round Japanese rice

- 3 carrots

- 1 courgette

- 150 g of spinach sprouts

- 300 g of rump steak

- 1 garlic clove

- 15 g of fresh ginger

- 5 tablespoons of teriyaki sauce

- 1 tablespoon of powdered sugar

- 1 tablespoon of sesame oil

- 2 tablespoons of sunflower oil

- 2 tablespoon of sesame seeds

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