Korean Bibimbap

Korean Bibimbap

Nutritionally Balanced Recipe | SERVES 4

Ingredients you need:

1 bag spinach (280g)

1 bag bean sprout (250g)

1 carrot (120g), cut into matchsticks

1 punnet shiitake mushroom (100g), or dried (≈20g) then rehydrated, sliced

8g sesame seeds

1 seaweed sheet (3g), cut into strips

4 tsp sesame oil (20mL)

6 tsp extra virgin olive oil (30mL)

3 cups cooked brown rice (425g) (≈1 cup dry 200g)

 Heartful Flavours Korean Bibimbap


Choose your protein:

4 eggs and

350g firm tofu, sliced or 350g tempeh, sliced or 300g no added salt chickpeas or 250g fish fillet or 240g skinless chicken breast, diced or 200g lean beef, sliced (limit red meat to once a week) (double the amount if not having eggs)


Create Healthy Meals in 3 Steps:

1. Heat 2 tsp oil in a large pan, fry eggs, set aside. Add 2 tsp oil in pan, cook protein source until golden, set aside (if not having eggs, add 4 tsp oil instead).

2. Add 2 tsp oil in pan, cook carrots and mushrooms, set aside. Add sesame oil in pan, cook spinach, bean sprouts and sesame seeds, set aside. Mix Heartful Flavours Korean Bibimbap with 60mL boiled water in a bowl, stir sauce until consistent.

3. To assemble, add ¾ cup cooked rice in each bowl with protein source, egg and cooked vegetables. Add seaweed and drizzle sauce on top. Mix and enjoy!


Each Serve Gives You:

2.5 serves of vegetables

1 serve of meat/alternatives

1.5 serves of grains

The Australian Dietary Guidelines


Nutrition Information

Create this healthy Korean Bibimbap. Your heart and taste buds will thank you! 

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Disclaimer: All content and linked content is for informational purposes only. Always consult a health professional for medical or nutrition advice, diagnosis, or treatment before making any changes.