serves - 2
Cooking time - 15

One of our favourite dishes. Recreate this funky bowl with our amazing Korean Wok Spice

(Serves 2)


  • 2 x thin beef steaks 

  • 1 tbsp soy sauce

  • 1 tbsp vegetable oil

  • 1 tbsp Korean Wok Spice blend

  • 1 carrot, sliced into matchsticks

  • 4 spring onions, finely sliced

  • 1 thumb ginger, sliced into matchsticks

  • 1 x packet microwave rice 

  • 6-8 shiitake mushrooms, finely sliced 

  • 2 eggs


  • 1 tbsp sesame oil 

  • Sesame seeds, for garnish

  • 2 tbsp soy sauce 

  • 1 tbsp gochujang paste 


  1. In a bowl, mix together the soy sauce and Korean Wok Spice blend. Add steaks to bowl and ensure they are full coated in the mixture. 

  2. Heat the vegetable oil in a wok. Add the steaks and fry at a high heat until browned on both sides. Remove and allow to rest under tin foil. 

  3. Fry carrots in wok for a couple of minutes. Remove and transfer to plate. Repeat with the mushrooms. 

  4. Cook the rice as per packet instructions. 

  5. Add a little more vegetable oil to the wok and fry the eggs till their edges are crispy and golden. 

  6. To make the sauce, mix together the sesame oil, soy sauce and gochujang paste in a small bowl. 

  7. Assemble the bibimbap in bowls; slice the steak into strips and place on top of the rice. Add carrots, ginger, mushrooms and spring onions to the bowl before topping with a crispy fried egg, drizzle of the gochujang sauce and sesame seeds to garnish.

Substitutes & Suggestions 

  • Gochujang paste can be found in Waitrose or try the World Foods aisle in your local supermarket.

  • Gochujang paste can be substituted for Sriracha.

  • Beef can be substituted for tofu, marinate in same manner and fry till crispy.

November 29, 2021 — Ben Smyth

Product used in this recipe