Korean Style Bibimbap | sheerluxe.com
Favourites 5
Total Time: 15 Minutes
Plus 12 minutes to cook the rice
Serves 2


  • 3 tbsp of sunflower oil
  • 6 tbsp of cooked or leftover
  • Basmati rice
  • 10 button mushrooms, brushed clean
  • 4 radishes, finely sliced
  • 1 carrot, peeled and very finely sliced
  • 1 small courgette, very finely sliced
  • 2 tbsp of frozen or fresh podded edamame beans
  • Handful of spinach leaves
  • 1 tbsp of dark soy sauce
  • ½ tsp of soft brown sugar
  • 1 red chilli, deseeded and finely sliced
  • 1 spring onion, finely sliced
  • 1 tbsp of sesame seeds


  1. There’s no need to purchase pricey pre-cooked rice; simply simmer basmati rice for 12 minutes, drain, then allow to cool completely before using in this recipe.
  2. Heat 2 tablespoons of the oil in a medium-sized frying pan over a medium–high heat, then add the cooked rice, pushing it down flat to form a level rice cake. Cook for five minutes until the base of the rice becomes crisp, then remove and separate into two bowls.
  3. Heat the remaining tablespoon of oil in a large wok over a high heat and stir-fry the mushrooms, radishes, carrot, courgette, edamame beans, and spinach leaves for two to three minutes. Spoon in the soy sauce and brown sugar, then stir-fry for a further two minutes.
  4. Spoon the vegetables over the rice, then scatter with the chilli, spring onion, and sesame seeds.

15 Minute Vegan: On a budget by Katy Beskow (Quadrille £15) Photography: Dan Jones

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.