Niki’s Bibimbap

Bibimbap is what made me fall in love with Korean food with it’s deep flavour, texture and one pot meal style. The best part? You can get really creative with the veggies you have in the fridge so it’s a super versatile recipe, happy days!
All you need is:
(Use organic/natural real food ingredients where possible)
Ingredients (Serves 2):
-200g of white quinoa
-A small handful of baby leaf spinach (80g), washed and steamed
-100g of sweetcorn, sautéed with 1 tsp of black sesame seeds and 1 teaspoon of tamari for 2 minutes
-2 carrots, grated or spiralised, sautéed with 1 tsp white sesame seeds for 2 minutes
1 red bell pepper, sliced finely and lightly sautéed with 1 tsp of coconut oil for 2 minutes
-200g of tofu, sliced into thick slices and sautéed with 1 tsp of gochujang, 1 tbsp of maple syrup and 1 tbsp of coconut oil for 3 minutes on either side
Sauces for serving:
-1 tsp of gochujang sauce in the middle of your bibimbap (the traditional way to enjoy bibimbap but leave out if you don’t want it too spicy!)
-A couple of tsps of apple cider vinegar with black and white sesame seeds
-A couple of tsps of tamari
Step 1:
Start off with prepping all your veggies to top off your quinoa with and set aside. Make sure to cook all of your veggies as stated above along with the tofu on a medium-high heat. Arrange as desired but remember to make sure the food is NOT piping hot when placing into your coconut bowls.
Step 2:
After your bibimbap is arranged, drizzle over 1 tablespoon of maple syrup and 1 tablespoon of melted coconut oil for extra flavour. Garnish with a generous sprinkling of nori seaweed flakes and extra black and white sesame seeds along with your dipping sauces…bliss!
Note: Gochujang sauce can be found online on amazon, in Asian supermarkets and Sainsbury’s and Waitrose. ENJOY 🙌🏼🥥


Hi there!

Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!

Niki x