Bibimbap with a Quick Cucumber Kimchi
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Plain rice (cooked according to packet instructions)
  • Gochujang paste
  • Korean chilli powder
  • 2 pork fillets (thinly sliced) (alternatively you can use minced pork or beef)
  • 1 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 1 red pepper (finely chopped)
  • 1 courgette (sliced)
  • 3 carrots (peeled and cut into thin matchsticks)
  • Ground black pepper
  • Sunflower oil
  • 2 medium free range eggs
  • Juice of half a lemon
  • 2 spring onions (finely chopped)
  • 1 tbpsn dark soy sauce
  • Cucumber Kimchi
  • 1 cucumber (skin peeled and binned and the rest roughly peeled into chunks)
  • 2 tbpsn rice wine vinegar
  • 2 tspn gochujang paste
  • Juice of half a lemon
  • 1 tspn korean chilli powder or dried chilli flakes
  • 1 tspn paprika
  1. For the cucumber Kimchi: mix everything in a small bowl and cover in cling film. Keep in the fridge until needed. I usually make this the night before.
  2. In a large bowl add the 1 tbpsn gochujang paste, juice of half a lemon and 1 tbpsn rice wine vinegar. Mix well and then marinade the pork fillets for at least half an hour.
  3. Heat 1 tbpsn sunflower oil in a large frying pan. Thinly slice the pork and add to the pan.
  4. In a separate frying pan add 1 tbpsn sunflower oil and add the carrots and courgettes. Cook on a medium heat.
  5. Add the onions and peppers to the pan with the pork. Giving everything a stir regularly. After around 5 minutes add the chilli powder and soy sauce. Add the rice to the pan and make sure that everything is mixed together properly. Cook on a low heat for around 4 minutes, giving it a stir regularly. Add the spring onions towards the end.
  6. Fry up two eggs.
  7. Plate up the rice and pork along with with the carrots and courgettes. Add a fried egg on the side and serve with the Kimchi.
Recipe by A Modern Rose at