Bibimbap with Chef Ben Shewfelt


Tuesday, February 15 at 6:00 pm

Facebook and Instagram Live

Join the class online on Facebook or Instagram!

Join Chef Ben as he teaches you how to make a Bibimbap Bowl on Facebook and Instagram Live! Don’t forget to get the recipe ahead of time!

Bibimbap Bowl

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Korean
Yield: 2 servings


  • 2x 10-12” non stick fry pans
  • 1x medium saucepan with matching lid and clean towel
  • 8” chef’s knife
  • 2x medium sized mixing bowls
  • 1x large cutting board
  • Wooden spoon
  • Vegetable peeler
  • Rubber spatula


  • 1 ¼ cups jasmine rice
  • 1 ½ cups water
  • 200 grams lean ground beef
  • 2 tablespoons gochujang
  • 1 tablespoons soy sauce
  • 1 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 50 grams shiitake mushroom sliced
  • ½ cucumber cut in 1/8” disks
  • 1 medium carrot julienned
  • ½ cup prepared kimchi
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 tablespoons toasted sesame seeds


  • In a medium saucepan, combine the jasmine rice and water. Bring to a boil covering with a cloth-ladened lid, and reduce the heat to medium-low. Simmer for 15 minutes or until all of the water has been absorbed. Set aside to rest for 5 minutes.
  • Heat a non stick pan over medium. Once heated, add the ground beef, and cook until browned. Add the gochujang, soy sauce, and brown sugar. Continue to cook for an additional minute until the meat has been thoroughly mixed. Remove from the pan and set aside.
  • Heat the other non stick pan over medium heat and add the olive oil. Add the carrots and sauté for 2-3 minutes to soften. Remove from the pan, and add the sliced shiitake mushrooms, cooking for 2-3 minutes. Remove from the heat and set aside
  • Place the same pan back on the heat and add the remaining olive oil. Crack two eggs into the pan and fry for 3-4 minutes or until the egg white has cooked.
  • Prepare the bowls by dividing the rice equally between them. Placed the ground beef, carrots, shiitake mushrooms, kimchi, and sliced cucumbers in separate corners of the bowl. Top with the toasted sesame seeds.

Chef's Tips

Do not overcook the egg yolk. The soft yolk acts as a sauce as you mix the ingredients together.
Try substituting other vegetables such as watercress, radish, or green onion.
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