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Bibimbap with grilled lamb and kimchi ketchup

Bibimbap with grilled lamb and kimchi ketchup

Try our healthier version of a Korean Bibimbap rice bowl. It is topped with vegetables, marinated lamb, a fried egg, and finished with a generous dollop of a sweet-spicy-savoury Bibimbap sauce.
Time to make: 45 mins


Make it vegan: Use tofu instead of lamb, omit egg and check kimchi is vegan.

If you’re planning to make Wednesday and Thursday night’s Spicy lamb soup and Kimchi fried rice, cook 2/3 cup extra rice and 2 extra lamb steaks totalling 200g (keep whole and pan fry). Set these aside to make cooking the other dishes quick.

HFG tip

Make extra kimchi ketchup – it will keep in the fridge for two weeks.

This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious nutritionist-approved meals for two, for under $82. Just grab the shopping list and you’re ready!

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