Bibimbap Inspired Congee

Bibimbap Inspired Congee

This dish is a cross between Congee and Bibimbap! Two of my favourite dishes, why not combine them:)


  • 1 tsp sesame oil

  • 1/2 pound ground beef

  • 1 small onion, diced

  • 1 carrot, diced

  • 1 celery, diced

  • 1 cup finely diced button mushrooms

  • 4 minced garlic cloves

  • 1 tsp fresh minced ginger

  • 1 tbsp coconut sugar (or brown, or regular)

  • 1 tbsp gochuchang paste (Korean red pepper paste)

  • 1 tbsp soy sauce

  • 1 tbsp sea salt

  • 1/4 tsp pepper

  • 1/3 cup chopped kimchi

  • 1 cup jasmine rice, rinsed and drained

  • 6 cups water

  • 2 cups chicken stock

  • 1 tbsp fish sauce

  • 1 tsp more of sesame oil

  • 2 cups fresh spinach leaves, chopped

  • toasted sesame seeds


  • In a large pot heat oil. Add ground beef, breaking up until almost browned.
  • Add the onion, carrots, celery and mushrooms. Cook for a couple of minutes until softened.
  • Add the garlic, ginger, sugar, gochuchang, soy sauce salt and pepper. Cook for another minute until well combined.
  • Stir in the kimchi and rice, stir until well coated.
  • Add the water, stock and fish sauce, bring to a boil, then lower heat to a simmer, cover and cook for approximately 12-15 minutes, or until rice is done, and it’s thickened a little.
  • Add the sesame oil and the spinach. Cook for another 2-5 minutes. Garnish with sesame seeds if desired. This gets thicker as it sits. Enjoy!

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