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Korean – Kimbap, Bibimbap and Bulgogi – Recipes

Kimbap, Bibimbap and Bulgogi Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the dishes again.

We Cooked:

  • Bulgogi – juicy beef which you will then use to make Kimbap and Bibimbap.
  • Kimbap – similar looking to sushi but very different flavours and no raw fish.
  • Bibimbap – you will create the dish and sauce ready to enjoy this wonderful dish.


Ingredients – Serves 4: 

  • 800 grams rib eye beef or sirloin thinly sliced
  • 1 onion 130 grams thinly sliced
  • 2 stalks spring onion approx. 55 grams
  • ½ medium carrot again 55 grams
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon cooking oil

Bulgogi Marinade:

  • 6 tablespoon soy sauce
  • 3 tablespoon brown sugar
  • 2 tablespoon rice wine
  • 1 red apple or Asian pear 155 grams
  • ½ onion 80 grams
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1/8 teaspoon ground black pepper


  1. Blend all marinade ingredients until smooth.
  2. Place the thinly sliced meat in a bowl and pour over the marinade mix well gently massaging into the meat.
  3. Add the sesame oil only now and mix some more into the meat.
  4. Cover the bowl with cling film or cover with a lid if there is one stand for 4 hours in the fridge or overnight is ideal.
  5. Pre-heat a skillet or grill on medium heat add the cooking oil spread it well over the surface then quickly add the meat and any optional vegetables. cook 3 to 5 minutes or till everything is cooked to your desired doneness.
  6. Toss in the sesame seeds and stir them in well.
  7. Serve with steamed rice.



  • 4 Dried seaweed sheets
  • 120 grams spinach or regular baby spinach
  • 2 eggs beaten
  • ½ carrot 120 grams julienned
  • 2-4 crab sticks
  • 4 yellow radish pickle cut into long strips
  • 2 ½ cups steamed rice
  • 2 tablespoon sesame oil
  • 3/8 teaspoon fine sea salt


  1. Rinse the spinach and parboil rapidly in boiling water for 30 seconds to 1 minute.
  2. Drain and run under cold water gently squeeze to remove excess water then put the spinach into a bowl add 1/8 teaspoon table salt and ½ tablespoon sesame oil and mix well.
  3. Pre-heat a skillet brush with oil add the beaten egg and cook on both sides over a medium heat then cut into long strips.
  4. Lightly cook the carrots crab sticks for I minute in an oiled pan over medium heat. some people use these raw but I prefer cooked.
  5. Place the cooked rice into a mixing bowl and add ½ tablespoon sesame oil and ¼ teaspoon fine sea salt mix well with the rice.
  6. Gather all the ingredients at the Kimbap rolling station.
  7. Place one dried seaweed sheeton the bamboo mat shinny side down place the rice and spread evenly and thinly to cover 2/3 of the sheet leaving about 2 inch gap at the top end.
  8. Now fill the seaweed with the filling ingredients making sure you evenly use the ingredients so you do not run short.
  9. Then roll the sheet.
  10. Repeat for all sheets.
  11. Slice into bite sized pieces.


Ingredients – Serves 4: 

  • 3 cups cooked short grain rice

For the Meat:

  • 8 ounces 220 grams thinly sliced tender rib eye beef
  • 1.5 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoon sesame oil
  • 2 teaspoon rice wine
  • 1 teaspoon minced garlic you will need 2 ½ teaspoons in total
  • 1 tablespoon chopped spring onion
  • pepper to taste.

For the Vegetables:

  • 4 ounces of mushroom thinly sliced
  • 2 medium carrots julienned
  • 8 ounces of spinach
  • 1 Cucumber
  • 1 tbsp spring onion
  • 1.5 teaspoon minced garlic
  • sesame oil
  • sesame seeds
  • salt
  • 4 Fried eggs – optional
  • cooking oil

For the Bibimbap sauce:

  • 4 tablespoon gochujang
  • 2 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon water


For the Meat:

  1. Mix ingredients in a bowl and marinade the meat for 10-15 minutes.
  2. Cook the beef on a lightly oiled skillet or frying pan over high heat 2-3 minutes.

For the Vegetables:

  1. These you will sauté the carrots on a skillet for 1-2 minutes over medium high heat sprinkled with salt.
  2. Bring 2 cups of water to the boil add the spinach and par boil for 2-3 minutes, drain and rinse in cold water drain again then toss with ½ teaspoon minced garlic 1 teaspoon sesame oil ½ teaspoon sesame seed and ½ teaspoon salt
  3. 1 cucumber slice the cucumber down the middle and cross sliced stepped in salt then excess moisture squeezed out
  4. toss with 1 tablespoon of chopped spring onion and minced garlic, teaspoon of sesame oil and ½ teaspoon of sesame seed.

For the Bibimbap Sauce:

  1. Combine all the sauce ingredients in a bowl mix well.


  1. In a serving bowl place enough rice for 1 person assemble the cooked carrot and mushroom
  2. add the spinach and cucumber lastly place a fried egg on top of each persons bowl to finish the dish
  3. Serve with the bibimbap sauce.

We Hope You Enjoyed The Class

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