I first discovered bibimbap, a traditional Korean dish, while I was living next to a formerly expat family who had returned to Canada from Asia with dozens of incredible recipes and foods, most of which were completely new to me.  Now you can find the flavours of bibimbap – the bulgogi beef, searing hot gochujang (which my neighbours taught me to tame with sesame oil and sugar), and, of course, kimchi. Wild Brine Korean Kimchi is the perfect addition to this dish, adding a punch of tart acidity that counters the sweetness of the beef marinade.

Serves 4


2 packages Pete’s Stir Fry Beef Strips

1/4 cup soy sauce

1 1/2 tablespoons sugar

1 small apple, peeled and grated

1 shallot, chopped fine

1 medium clove garlic, chopped fine

2 tablespoons sesame seeds

2 tablespoons sesame oil

1/2 tablespoon black pepper

1 cup bean sprouts

4 eggs

Wild Brine Korean Kimchi

1 tablespoon gochujang (Korean hot sauce)

2 tablespoons sesame oil

2 tablespoons sugar

4 cups cooked rice

Peanut oil, for frying



Mix together the beef bulgogi marinade ingredients, and add the beef stir fry strips, marinating for between 2-24 hours.

As the beef marinades, cook the rice, and steam the bean sprouts lightly.  Mix together the gochujang, sesame oil and sugar in a small dish.  Place the rice, sprouts, and gochujang in small bowls that your guests can serve themselves out of.

In a medium skillet, heat a healthy glug of peanut oil until it shimmers.  Add the beef strips and stir fry until cooked but still tender.  Set aside.

Cook the eggs to your preference:  we usually fry them in peanut oil, over easy.  Runny yolk is preferable for this dish, and the warmth of the rice and beef will cook the yolk slightly more after it has burst into your dinner bowl.


Jessie is a writer, food lover and women’s wellness practitioner.  She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.