Bibimbap For Daring Cooks’ Challenge

Blog-checking lines: The July Daring Cooks’ Challenge took us to Korea, where Renata of Testado, Provado & Aprovado taught us to make bibimbap. This colourful rice dish can be customized to meet any taste, and is as much fun to eat as it is to say!

In the last couple of months, the saying “There but for the grace of G-d go I” (John Bradford) keeps coming to mind. It is meant as an expression of humility but I am repeating it to myself as a gratitude of all that I have. Winter in the Western Cape is always wet. It is our rainy season and snow can be expected mid August. Our temperatures do not normally get that cold and the fluctuations are not that great. We can expect day time temperatures of around 15° Celsius and night time lows of 6° Celsius. However, this winter has been an exception. It snowed the first week of June and we have already had extreme cold of 3° Celsius during the day. It has been raining a lot (enough to fill our half built swimming pool). It has also been hot enough to consider the weather more spring like than mid winter. Another feature of the area in which I live is the fact that homelessness is common place. What is called sleeping rough in most countries is nothing new to the Western Cape. And it is for this reason that I am grateful for the roof over my head. I have a warm bed to sleep in every night, and the rain to me is an aid to watering my garden. I have food on my table and I don’t need to worry where my next meal will come from. Meals can be simple, or extravagant, and a bibimbap (mixed rice) is a perfectly good example of a complete meal in one dish. I have made mine without meat and this was a perfect meal for us for lunch. As I said there but for the grace of G-d go I!

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Recipe Category: Vegetarian
All Rights Reserved: An original recipe from Lavender and Lime


for the rice

  • 105 g white rice
  • 250 mls coconut water, or tap water
  • 1 pinch salt

for the topping

  • Canola oil for frying
  • 2 spring onions, chopped
  • Soy sauce for seasoning
  • ½ yellow pepper, (capsicum), seeded and thinly sliced
  • 100 g sugar snap peas, sliced in half
  • ½ small red cabbage, thinly sliced
  • 150 g exotic mushrooms, sliced
  • 2 egg yolks


for the rice

  • Place the rice and water and the salt into a sauce pan
  • Bring to the boil
  • Place the lid on top, turn off the heat and leave to steam for 40 minutes

for the topping

  • Once the rice has steamed begin with your vegetables
  • Heat a little bit of oil in a wok or frying pan
  • Sauté the onions until soft
  • Stir them into the rice
  • Add the yellow pepper to the pan (adding more oil if necessary) and sauté for a few minutes
  • Add a dash of soy sauce and set aside
  • Now add the peas to the pan (adding more oil if necessary) and sauté for a few minutes
  • Add a dash of soy sauce and set aside
  • Next add the cabbage to the pan (adding more oil if necessary) and sauté for a few minutes
  • Add a dash of soy sauce and set aside
  • Finally fry off the mushrooms until cooked
  • Add a dash of soy sauce and set aside

for the Bimimbap

  • Add the rice to a bowl
  • Top with the vegetables, laying them out separately
  • Place the egg yolk into the middle and add a dash of soy sauce if you want
  • Serve hot and mix the egg yolk and vegetables into the rice before eating

Click on the links for conversions and notes.

Bibimbap Mixed Rice


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