Bibimbap By Ranveer Brar


Bibimbap is another globally popular Korean dish. Chef Ranveer Brar shares a recipe for Korean Bibimbap. This delicious rice dish made using tofu and mushrooms is taken to a new level by the flavorful and delicious Bibimbap Sauce.
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Cooking Time

40 Min

Meal Type


Preparation Time

25 Min



Rate This Recipe8


  • 2 tsp sesame oil
  • 2 tsp olive oil
  • 2 tsp garlic
  • 1 tsp white sesame seeds
  • 2 tbsp soy sauce
  • 5 to 6 shitake mushrooms
  • ground black pepper
  • seasoned spinach
  • For mushrooms
  • 2 tbsp soy sauce
  • 1 cup water
  • 3 tsp brown sugar
  • 2 tsp ginger (finely chopped)
  • 2 tsp gochujang paste
  • For braised tofu
  • 100 gm tofu
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 1 tsp garlic (finely chopped)
  • 2 tsp sesame oil
  • water


  1. 1

    In a heated pan, add oil, chopped shitake mushrooms and toss it.
  2. 2

    Add chopped garlic, white sesame seeds, soy sauce and toss it.
  3. 3

    Add ground black pepper, toss it and add it in the bowl.
  4. 4

    In a heated pan, add sesame oil, chopped garlic cloves and toss it.
  5. 5

    Add baby spinach, soy sauce, brown sugar and toss it again.
  6. 6

    Add the mixture in a bowl.
  7. 7

    In a heated pan, add water, soya sauce, chopped ginger, brown sugar, gochujang paste and mix it.
  8. 8

    Add the sauce in a glass.
  9. 9

    Deglaze the pan. Add chopped tofu, soya sauce, brown sugar, water and mix.
  10. 10

    Add minced garlic, sesame oil and cook the tofu until it turns brown.
  11. 11

    In the same pan, toss the bean sprouts.
  12. 12

    In a heated pan, add oil, nori sheet and let it turn crispy.
  13. 13

    To the same pan, add egg and fry it.
  14. 14

    For plating, add the sticky rice in a plate.
  15. 15

    Add kimchi, spinach, mushrooms, tofu, sprouts, fried nori sheet, fried egg, gochujang paste and sesame seeds.

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