Bimby Bap


Our ‘Bimby Bap is the Northern Rivers version of a Korean bibimbap, or ‘mixed rice’ bowl. This rainbow bowl of nourishing local organic produce makes for an easy peasy midweek dinner. 


Bimby sauce:

Combine all ingredients in a small bowl & whisk until well combined & sugar is dissolved. Set aside. 




1. Heat a large fry pan or wok over medium high heat. Add the splash of sesame oil ~ once the pan is sizzling, add the garlic, ginger & all the sliced vegetables except for the Asian greens to the pan. Working quickly, stir to coat all the vegetables in the oil & to ensure they are cooking evenly.

2. Whisk together the tamari, sugar & sesame oil ~ pour over the vegetables & stir. Once the vegetables are lightly cooked (you still want some vibrancy & crunch!) add the Asian greens & cook until wilted. Turn off the heat. 

3. To serve, add rice to a bowl & top with 3 triangles of teriyaki tofu, a generous helping of the stir fried veggies, a dollop of Kim chi & top with a fried egg. Drizzle with the ‘Bimby sauce & devour!

 * to make the best crispy fried eggs, preheat a seasoned cast iron pan over high heat & add a generous blob of ghee to the pan. Once the ghee has melted, crack in an egg & cook on high heat carefully spooning some melted ghee from the pan over the top of the egg as it cooks. This helps the egg ‘bubble’ & gives it a nice crispy outside with a slightly runny yolk !


Image & recipe by Jessica Bull