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A Modern Rose: Bibimbap with a Quick Cucumber Kimchi

This week's recipe is a Korean treat!

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Ah Bibimbap – there is something really comforting about receiving that bowl of rice, mixed vegetables, bulgogi meat, kimchi and topped with a fried egg. Mixing everything together with the red chilli paste will definitely keep you warm from the cold weather at the moment!

There is no shortage of Korean food in Berlin. Mercosy is a favourite for its special lunch menu of bibimbap, soup and tea at a good price, Kochu Karu serve up Korean tapas and Kimchi Princess is the place to go for Korean BBQ.

If you don’t have time to ferment your own cabbage for the Kimchi then this quick cucumber alternative is easy to rustle up the night before. It is zingy, spicy and delicious. If you want the real Kimchi experience then most Asian stores will stock this in their fridge.

Ingredients: serves 2

Plain rice (cooked according to packet instructions)

Gochujang paste

Korean chilli powder

2 pork fillets (thinly sliced) (alternatively you can use minced pork or beef)

1 onion (peeled and finely chopped)

2 cloves garlic (peeled and finely chopped)

1 red pepper (finely chopped)

1 courgette (sliced)

3 carrots (peeled and cut into thin matchsticks)

Ground black pepper

Sunflower oil

2 medium free range eggs

Juice of half a lemon

2 spring onions (finely chopped)

1 tbpsn dark soy sauce

Cucumber Kimchi

1 cucumber (skin peeled and binned and the rest roughly peeled into chunks)

2 tbpsn rice wine vinegar

2 tspn gochujang paste

Juice of half a lemon

1 tspn korean chilli powder or dried chilli flakes

1 tspn paprika


For the cucumber Kimchi: mix everything in a small bowl and cover in cling film. Keep in the fridge until needed. I usually make this the night before.

In a large bowl add the 1 tbpsn gochujang paste, juice of half a lemon and 1 tbpsn rice wine vinegar. Mix well and then marinade the pork fillets for at least half an hour.

Heat 1 tbpsn sunflower oil in a large frying pan. Thinly slice the pork and add to the pan. 

In a separate frying pan add 1 tbpsn sunflower oil and add the carrots and courgettes. Cook on a medium heat. 

Add the onions and peppers to the pan with the pork. Giving everything a stir regularly. After around 5 minutes add the chilli powder and soy sauce. Add the rice to the pan and make sure that everything is mixed together properly. Cook on a low heat for around 4 minutes, giving it a stir regularly. Add the spring onions towards the end. 

Fry up two eggs. 

Plate up the rice and pork along with with the carrots and courgettes. Add a fried egg on the side and serve with the Kimchi. 

For more great recipes check out A Modern Rose website!