Dinner with Shann


Yield: Serves 2

I love Bibimbap – it’s a healthy dish, packed full of meat, rice and vegetables and bibimbab sauce is absolutely delicious. The secret ingredient is gochujang, which is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. I couldn’t find this in my regaular supermarket, but I did find a chilli paste in soybean oil. I used this and it worked perfectly fine. So see whatever is available near you and give it a go! I modified a couple of recipes to make this version – thanks to here and here.

Meat and marinade

  • 250g beef sirloin, eye fillet, thinly sliced (or even beef mince)
  • Splash of garlic oil
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp brown sugar


  • 1 x zucchini, thinly sliced
  • 1 x carrot, julienne
  • ¼ x red cabbage, thinly sliced (or use common cabbage for low FODMAP)
  • ½ x red capsicum, thinly sliced
  • Salt
  • Vegetable oil

Special spinach

  • 150g baby spinach
  • Pinch of salt
  • 1 tsp sesame seeds, lightly roasted in a pan
  • 1 tbsp sesame oil
  • Splash of garlic oil
  • 1 tsp spring onion, finely sliced (green part only for low FODMAP)

Bibimbap sauce

  • 2 tbsp gochujang (Please note: It is unclear whether this sauce is low FODMAP, so use this in moderation if you’re on the low FODMAP diet)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp water
  • 1 tbsp sesame seeds, roasted lightly in a pan
  • 1 tsp vinegar, apple cider or red wine vinegar works fine
  • Splash of garlic oil


  • 2 eggs
  • Rice, to serve

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.


  1. Cook your rice.
  2. Mix the garlic oil, soy sauce, sesame oil and brown sugar together and marinade your meat in this for 20-30 minutes whilst you prepare your vegetables.
  3. Cook the julienne carrots in a wok or heavy bottomed fry pan with a splash of vegetable oil and salt for 2 to 3 minutes. Set aside.
  4. Repeat with the capsicum. Set aside.
  5. Repeat with the zucchini. Set aside.
  6. For the cabbage, I like to lightly sauté half of the cabbage and leave the rest raw. It makes for a nice texture in the final dish.
  7. Put spinach in a pot of boiling water with a pinch of salt, for about 30 seconds. Drain the spinach and run under cold water for 1-2 minutes. Squeeze the spinach to remove excess water. Now add the seasoning – spring onion, garlic oil, sesame seeds, salt and sesame oil. Set aside.
  8. To make the bibimbap sauce, combine the ingredients – gochujang, sesame oil, brown sugar, water, sesame seeds, vinegar and garlic oil. Set aside.
  9. Fry two eggs…do I need to tell you how to do this? Keep them sunny side up.
  10. Now it’s time to cook your meat. Using the same wok you used to cook the vegetables, cook your meat for 2-4 minutes in a splash of vegetable oil. It really depends on what meat you are using here, but I like buying a nice cut of steak such as eye fillet or sirloin and lightly searing it so it’s still pink inside. Remember you have already pre-cut the steak into thin strips.
  11. Now for the fun part! Assembly. Start with some rice, followed by the cooked meat, and then lay your vegetables on top, followed by the fried egg and a big dollop or five of the bibimbap sauce. To eat mix it all together, for the most scrumptious rice dish you ever did eat. Enjoy my friends!

I love hearing your feedback about my recipes! Please feel free to leave a comment below. I am always keen to learn about the modifications you’ve made and the successes you’ve had. Cheers, Shann.

bibimbap 3

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Copyright Dinner with Shann 2014