Spicy Korean Bibimbap Recipe

Spicy Korean Bibimbap


  • 1 pkt
  • 1 tsp
    vegetable oil
  • 200g
    beef mince
  • 2 tsp
    Korean chilli paste (kochujang)
  • 2
  • 1/4 cup (100g)
    bean sprouts
  • 4 (100g)
    spring onions
  • 1/2 tsp
    sesame oil
  • 1 (200g)
    red capsicum, thinly sliced
  • 1 1/4 cups (125g)
    snow peas, finely sliced
  • lime wedges (optional)
  • sliced chilli (optional)

How to Cook

Prep Time: 5 minutes | Cooking Time: 12 minutes
  1. Cook MAGGI 2 Minute Noodles according to packet instructions without flavoring sachet. Drain and keep warm in a large serving bowl.

  2. Heat oil in a medium fry pan. Add mince, reserved flavoring sachet and Korean chili paste; cook for 3 – 4 minutes stirring continuously until lightly brown. Move mince to the side of the pan and crack eggs into pan. Cook sunny side up for 3 minutes or until desired.

  3. Meanwhile, heat a non-stick frying pan over high heat. Add bean sprouts, half the green onions and sesame oil and cook for 1 minute.

  4. Place mince, snow peas, bean sprout mixture and red capsicum on top of warm cooked noodles. Top with fried eggs and finish with remaining spring onions, chili and lime if desired.



Average Qty Per Serve Qty Per 100g
Energy 1675.0kj 358.7kj
Weight 466.9g 100g
Protein TOTAL 36.6g 7.8g
Fat TOTAL 20.0g 4.2g
- Saturated Fats 6.6g 1.4g
Carbohydrates TOTAL 15.3g 3.2g
- Sugars 9.3g 2.0g
Sodium 377.5mg 80.8mg
Dietary Fibre 6.5g 1.4g
Calcium 80.6mg 17.2mg