How to make a bibimbap at home ?

Bibimbap Coreen

Do you know the bibimbap, the Korean national dish? Concretely: a bowl of rice pimped with marinated meat and pickles. This 2.0 version with egg, sesame oil and chicken is going to really delight the maniacs of this Asian dish ultra easy to reproduce at home …

Time of preparation: 30 min
Time of cooking: 35 min
Standing time: 1 h
For 2 persons


Pour all the ingredients of the marinade in a small salad bowl.

Cut up the
Label Rouge free range chicken filets in thin slivers, and pour them in the preparation.

Mix well, cover with plastic film and allow to marinate 1 hour in the icebox.

For the
rice vinegar and the brown cassonade sugar in a recipient, add the minced red cabbage, salt then mix. Also allow to marinate 1 hour in a fresh place. Clean the Shitaké mushrooms remove the stems and slice them up.

Peel and cut the
carrot and courgette in julienne-style. Pan fry all the vegetables in a tablespoon of sesame oil during 10 minutes, on a high flame while mixing. Cook the rice as indicated on the package (generally 10 minutes) then drain well.

In turn, pan fry it in a tablespoon of
sesame oil and set aside.

Finally, sizzle the
pieces of chicken until they are well caramelized and set aside the marinade. Place the rice at the bottom of 2 bowls, add a little bit of red cabbage previously drained, the carrots, courgettes, Shitaké mushrooms and chicken pieces.

Heat up the
sunflower oil in an anti-adhesive pan and cook two fried eggs during 3 minutes. Add them in the bowls then sprinkle the lot with sesame seeds, chiseled mint and germinated seeds.

Use the marinade to rectify the seasoning if necessary.

Also discover the bibimbap recipe in 15 minutes and the home-made spring rolls.


- 2 filets of Label Rouge farm range chicken

- 2 organic Label Rouge eggs

- 1 tablespoon of sesame seeds

- 100 g of basmati rice

- 2 tablespoons of sesame oil

- 1 carrot

- 1 courgette

- 150 g of minced red cabbage

- 4 tablespoons of rice vinegar

- 1 tablespoon of brown sugar cassonade

- 250 g of Shitaké mushrooms

- 1 small handful of germinated sprouts

- 5 mint leaves

- 1 tablespoon of sunflower oil

For the marinade :

- 100 ml of sweet soya sauce

- 1 tablespoon of brown sugar cassonade

- Salt

- Ground pepper

- 1 garlic clove

- 2 tablespoons of sesame oil

- The juice from half a green lemon

- ½ teaspoon of red pimento paste

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