Thursday, December 8, 2011


Ingredients: (serves 3)

cooked rice
150g soy bean sprouts
1 zucchini, julienned
1 carrot, julienned
100g oyster mushroom, sliced
1 piece fried firm tofu
100g enoki mushroom
minced garlic
salt, sugar & pepper to taste
sesame oil
cooking oil
3 eggs
2 chicken thighs - marinade with light and dark soy sauce with sesame oil and pepper

Sauce: (mix everything together)

4 tbsp Korean red chili paste (kochujang)
1 tsp finely minced garlic
1 tbsp rice vinegar or apple cider
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp toasted sesame seeds
1 scallion, finely shredded
2 tsp honey
1 tbsp warm water to dilute
  • Pan fry the marinated chicken and leave it aside.
  • Cook bean sprouts in a cup of water with a little salt for about 20 minutes.  Drain.  
  • Sprinkle zucchini with a pinch of salt.  
  • Heat up a little oil in a wok and saute zucchini, carrot and bean sprouts separately with some garlic, sesame oil and salt. 
  • Saute the oyster and enoki mushrooms separately with a dash of soy sauce, sugar and salt.  Add a little sesame oil.  Dish them out.
  • With a little oil, fry the tofu.
  • Then fry eggs, sunny side up.
  • To serve, put the cooked rice in a bowl and placed all the vegetables, mushrooms  and meat over the rice.  Then place the egg in the centre and drizzle bibimbap sauce over it and mix.
  • ENJOY! 


  1. Hi Aunty Veronica, wow this looks amazing!!!
    Does it taste as delicious as it looks? :)

  2. Haha, I sure hope it taste good. I shouldn't have drizzle the sauce on top, right? Made it look a bit 'messy', don't you think? Anyway, thanks for your comment Mel.

  3. This look so delicious! I like Korean food nowadays .

  4. Sonia

    So am I - into Korean food! LOL

  5. Hi Veronica
    I'm drooling over this Korean dish! Gd job! Happy Chinese New Year!
    Catherine fr Melbourne


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