Recipes
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Korean Bibimbap

A colourful, nourishing rice bowl topped with sautéed garden vegetables, greens, and a spicy-sweet gochujang sauce.

Korean Bibimbap

Ingredients

  • 1 cup cooked rice (store-bought grain)
  • 1 carrot
  • 1 zucchini
  • 1 cup spinach
  • 3–4 mushrooms
  • 1 spring onion
  • 1 egg (optional, store-bought)
  • 1–2 tbsp sesame oil
  • Sauce: 1 tbsp gochujang, 1 tsp soy sauce, 1 tsp honey, 1 tsp rice vinegar
  • Optional: bean sprouts, cucumber, sesame seeds

Method

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Swaps & variations

  • Vegan: omit egg and use maple instead of honey
  • Greens: kale, bok choy, amaranth leaves
  • Protein: tofu, tempeh, chickpeas
  • Low spice: use miso instead of gochujang

Storing & freezing

Vegetables keep 3 days refrigerated. Not suitable for freezing (spinach becomes mushy).

Grow it yourself

  • Sow directly in loose, sandy soil.,Keep moist; thin seedlings early. Carrots
  • Loves warmth and compost-rich soil.,Harvest regularly to prevent oversized fruit. Zucchini
  • Prefers cool temperatures; partial shade helps in summer.,Mulch lightly to retain moisture. Spinach
  • If homegrown, use a mushroom substrate kit.,Keep in low light and moist conditions. Mushrooms
  • Very easy; sow in rows or containers. Spring Onions
  • Floating row covers protect spinach from cabbage worm.
  • Soapy water spray reduces aphids on greens.
  • Plant basil or chives near carrots for pest deterrence.
  • Pull young for sweetness; store mature roots longer. Carrots
  • Harvest 6–8 inches long for best texture. Zucchini
  • Cut outer leaves or harvest full heads. Spinach
  • Harvest when caps open but before spores drop. Mushrooms

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